Why choose between tacos and pasta when you can have both? This Healthy Taco Pasta is hearty, cheesy, and full of zesty taco seasoning, with ground beef, veggies, and pasta in every forkful. Customize it with whatever add-ins your family loves, then make a batch ahead for easy dinners all week.
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Just when I thought pasta couldn't get more delicious...
When anyone asks me what my all-time favorite dinner is, I usually say that it's a tie between pasta, tacos (especially these Oven Baked Beef Tacos!), and pizza. Well, imagine my delight when I got the idea to combine two of those into one grand-slam dish of taco pasta goodness.
Healthy taco pasta uses the taco ingredients that we all love (think chopped onions, peppers, and ground beef), and combines that with familiar pasta dish ingredients like tomato sauce and, well... pasta, to create a flavor-packed dish that would put a smile on anyone's face.
This pasta bake recipe is made complete with a generous layer of cheddar cheese that melts to perfection when baked, a little like the cheesy topping on my Best Classic Mac and Cheese. To go the extra mile, broil it for the last couple of minutes for a delicious charred cheddar taste that's absolutely unbeatable!
Why You’ll Love This Recipe
- Tacos and pasta in one dish, so you never have to choose!
- Hearty and filling, with ground beef, beans, corn, and pasta in every forkful
- A kid-friendly dinner that’s cheesy, savory, and full of zesty taco flavor
- Easy to customize with different proteins, pastas, veggies, etc.
- Great for meal prep, since it reheats well and can be made ahead or frozen before baking
Erin's Expert Tips
From my kitchen to yours
- Use fire-roasted diced tomatoes. They add a subtle smoky depth to the sauce, and it’s such an easy swap that makes the whole dish taste more complex.
- Drain the beef really well. I use a fine mesh strainer so the casserole stays flavorful without feeling greasy.
- Don’t overcook the pasta. It bakes in the oven for a bit longer, so I stick to the package time and drain it right away so it stays nice and tender.
- Shred your own cheddar. It melts more smoothly than pre-shredded, and the topping comes out extra gooey.
- Double the batch if you’re meal prepping. It makes great leftovers, so I like having extra for lunches or the freezer.
Ingredients Used to Make Healthy Taco Casserole
Here’s a little bit about everything that goes into this healthy taco pasta:
- Pasta: I used brown rice fusilli, but any short pasta works here, like regular fusilli, penne, or rotini. Chickpea pasta is another great option if you want extra protein.
- Red pepper: Adds a little sweetness and crunch. Any color of bell pepper works, so use whatever you've got.
- Ground beef: This is the meaty, protein-packed base. Ground turkey or chicken are great swaps, and plant-based crumbles work well for a meatless version.
- Black beans: Bring that extra protein and fiber to make the dish even more filling. Pinto or kidney beans also work great!
- Corn: Adds a pop of sweetness that balances the savory taco spices. Frozen corn works just as well as canned.
- Taco seasoning: This gives the whole dish its zesty taco flavor. A store-bought packet keeps things easy, but homemade taco seasoning works great too.
- Diced tomatoes: I like using fire-roasted for a subtle smoky flavor. Regular diced tomatoes work if that’s what you have.
- Tomato sauce: This ties everything together into a saucy, cohesive dish. A jar of plain marinara or tomato sauce is a good swap if you don’t want to use canned.
- Shredded cheddar cheese: This is the cheesy, melty topping that gets bubbly in the oven. Monterey Jack or a Mexican cheese blend are tasty alternatives!
How to make healthy taco pasta
Preheat the oven and grease a 9x13 casserole dish, then cook the pasta according to the package directions. Drain it and set it aside. While that’s going, sauté the onion and pepper in a large pan until softened, add the garlic, and then brown the ground beef until it’s no longer pink. Drain the beef well, then return everything to the pan.
Next, stir in the corn, beans, taco seasoning, diced tomatoes, and tomato sauce, and let it all simmer for about 5 minutes. Mix in the cooked pasta, pour everything into the casserole dish, and top with cheddar cheese. Bake for 10 minutes, then let it cool slightly before serving.
Frequently Asked Questions
Below are some common questions about this healthy taco pasta. Don’t see the answer you’re looking for? Leave a comment at the bottom of this post!
Yes, you can assemble it ahead and bake it when you’re ready. I like to put everything in the casserole dish, top it with cheese, let it cool, cover it, and keep it in the fridge until the next day. When it's time to make your casserole, remove it from the freezer, thaw it, and bake as directed! It will be just as creamy, cheesy, and delicious.
Yes, this one freezes well. Prepare everything as directed, but stop before baking, then let it cool completely and cover the dish tightly before freezing. When you’re ready for dinner, thaw it and bake as directed. I’d skip freezing it a second time once it’s been baked, so enjoy any leftovers within a few days.
Yes, it’s easy to make either way. For a vegan version, just skip the beef and the cheese, and you’re good to go. You can top it with nutritional yeast or a dairy-free cheese if you’d like. For a vegetarian version, omit the beef or use a plant-based alternative to make a meat-free, healthy taco pasta dish.
Either option will be delicious, and if you’re looking for more meatless dinners, my vegetarian recipes and vegan recipes are full of ideas!
You can add just about any veggies you like! Feel free to get as creative as you’d like and add extra veggies as you see fit. Extra onion, peppers, and tomatoes are easy additions, or you can mix things up with green chilis, olives, and/or jalapeños.
Storing leftovers
Store leftover taco pasta in an airtight container in the fridge for 3 to 4 days. To reheat, scoop a portion into an oven-safe dish, cover it with foil, and warm it in a 350°F oven for 15 to 20 minutes. You can also reheat it in a skillet over medium-low heat with a splash of water, or in the microwave, stirring halfway through.
If you tried this recipe or any other recipes on my blog, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. Follow @erinliveswhole on Instagram and tag me in any of the recipes you make so I can repost them!
Ingredients
- 4 cups dry pasta I used brown rice fusilli
- 2 tablespoon olive oil
- ½ large white onion diced
- 1 teaspoon garlic minced
- 1 small red pepper diced
- 1 lb ground beef
- 1 15 oz can black beans drained and rinsed
- 1 15 oz can corn drained and rinsed
- 1 packet taco seasoning
- 1 15 oz can diced tomatoes fire-roasted preferred
- 1 15 oz can tomato sauce
- 1 cup shredded cheddar cheese
Instructions
- Preheat oven to 350°F and grease a 9x13 casserole dish.
- Cook your pasta according to the package. Drain accordingly and set aside.
- In a large pan or Dutch oven, heat oil over medium-high heat. Once hot, add onion and pepper.
- After a few minutes when the onions and peppers begin to soften, add garlic.
- One minute later, add ground beef. Cook until no longer pink, then drain everything in a fine-mesh strainer.
- Add back to the pan and turn on low heat.
- Add black beans, corn, and taco seasoning. Stir to combine, then add diced tomatoes and tomato sauce.
- Let simmer for 5 minutes over low heat, then stir in cooked pasta.
- Pour into the casserole dish and top with cheddar cheese. Bake for 10 minutes.
- Let cool for a few minutes before serving.
- Use Fire-Roasted Diced Tomatoes: The fire-roasted variety adds a subtle smoky depth to the sauce that regular tomatoes just can't match, and it's an easy swap that makes the whole dish taste more complex.
- Simmer the Meat Mixture Before Adding the Pasta: After adding all the taco ingredients — beans, corn, seasoning, tomatoes, and sauce — let everything simmer together for 5 minutes before stirring in the cooked pasta. This extra time lets the flavors meld and deepen before the noodles join the party.
- Broil for the Last Couple of Minutes: After baking for 10 minutes, switch the oven to broil for just 2–3 more minutes to get a beautifully charred, bubbly cheese topping.
Nutrition
Per serving. Nutrition is an estimate.
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Rate This Recipeif you liked this recipe, try these!
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Recipe by Erin Morrissey and Photos by The Mindful Hapa
Stephanie says
Tried making this review already, but don’t think it went through....so I will share again cause this was a really great dinner idea🤗. It was simple, and flavorful, and made sooo much food. It’s a great recipe to add to your meal prep list as well. I have loved every single recipe I have made from Erin Lives Whole and she is always my go to for easy, and healthy, recipes. Thanks so much for sharing💜
Erin says
Hi Stephanie, so happy you enjoyed it so much and thanks for all your support!!
Laura says
I used chickpea pasta in mine and it turned out great!! And it makes a ton so reheated it for leftovers and tastes excellent the next day!
Erin says
Hi Laura, I am so happy you liked it!!
Isabelle says
EASIEST & YUMMIEST meal prep EVER!
This is another weekly staple for my boyfriend and I. We’ve tried with ground beef and ground turkey— delicious either way. Thank you Erin!!
Erin says
Hi Isabelle, so happy you both loved it!
Tangelyn says
This recipe is delicious! I made it without the beans and it was definitely a hit in my house!
Erin says
Hi Tangelyn, I am so happy you liked it!
Haley says
This dish is such a great meal prep dinner!! Easy to make yet so yummy! Looked forward to eating it every night of the week.
Erin says
Hi Haley, so happy you enjoyed it!
Meg G says
This dish is a staple for me and an easy meal prep for the weeks 12 hour shifts! Great flavor! Crushed it!
Erin says
Hi Meg, glad you love it so much!
Sabrina says
I’ve made this recipe so many times and it’s my favorite thing I’ve ever cooked. It always turns out amazing and it’s so easy to make. Cannot recommend this recipe enough
Erin says
Hi Sabrina, I am so glad you enjoyed it!!
Laura t says
Simple and delicious!
Erin says
Hi Laura, I am so glad you enjoyed it!
Colleen says
Absolutely delicious!!! I used a whole bag of pasta instead of 4 cups and it fed my family of 6 (including my two teenage brothers) and we even had leftovers! Highly recommend
Erin says
Hi Colleen, I am so glad your whole family enjoyed it!
Sarah says
This dish is absolutely delicious. I made a batch for my partner and me, and it lasted for 8 meals total and we never got tired of it. The fire roasted tomatoes provide the perfect flavor, definitely include them! Will be making over and over!
Erin says
Hi Sarah, I am thrilled you both enjoyed it so much!
Rebecca says
Made this last night and it was delicious!! It was super filling and it made a ton! I couldn’t wait to eat the leftovers today.
Erin says
Hi Rebecca, thank you for sharing! Glad you enjoyed it!
Cortney says
This taco bake was super easy to throw together and a great thing to meal prep at the beginning of the week. I was not sick of it at all and it makes so much food! Easy to freeze the leftovers too. I am adding this to the weekly rotation for sure!
Erin says
Hi Cortney, thanks for your kind words! I am so happy you love it!
Natalie says
This is in the oven right now, but I know it already tastes 10/10 because I’ve been eating it as I go along 😳 Made a vegan version without mince or cheese and it’s soooo good. Thank you!!
Erin says
Hi Natalie, I do that when I cook too! I love that you made it your own. How was it once it was done?
Harriet says
Love love loved this! I made a vegan version with fake mince & vegan cheese for myself and then a meat & cheese version for my other half! Delicious, will definitely be having again!
Erin says
Hi Harriet, thank you and yum that sounds so good too! I am so happy you made it your own!
Arianna M says
Made this tonight but subbed with quinoa. Really delicious and filling, super easy to make.
Erin says
Hi Arianna, I am thrilled you enjoyed it!
Beckie maddox says
Made this last night and it was delicious!! I like the idea of freezing some of this because it makes SO.MUCH.FOOD. And it’s just the 2 of us. My only changes were using turkey and fresh corn from the farmers market.
Erin says
Hi Beckie, thanks for your kind words! I am so happy you enjoyed them and definitely a good one to freeze for future meals!
Jess says
I made this tonight and my fiancé and I both loved it! He had no idea I used brown rice pasta! I separated it into two casserole dishes so I could freeze half to save for a second meal since the recipe does make such a large serving! I will definitely be making this again. Thank you!!
Erin says
Hi Jess, I am so happy you two enjoyed the pasta!! Thanks for your kind words and enjoy it the second time too!
Taylor G. says
Made this tonight and it was heavenly! So tasty and honestly very easy to make! Boyfriend loved it too. We added a dollop of sour cream to our servings. So good!
Lea says
I made this with ground turkey and love it! No other changes and super easy. It made so much food, I froze half of it and can’t wait to dive back into it later!
deirdre says
My family just made this and everyone loved it! We have a lot of picky eaters and it’s something that everyone could get behind. Thank you so much Erin!!
Erin says
Hi Deirdre, I'm so glad that you and your family enjoyed the pasta! 🙂