Taco Pasta

This cheesy taco pasta recipe is reminiscent of the Hamburger Helper meals that many of us grew up with. However, instead of making it as a one-pot meal, we use a slow cooker for a nearly hands-off cooking experience. Slow-cooking the pasta and ground turkey in a tomato sauce that’s been spiked with salsa and taco seasoning infuses south-of-the-border flavor into every bite.

There are many ways to customize this recipe for taco pasta to make it your own. That said, we don’t recommend substituting other pasta shapes or using gluten-free pasta. Our Test Kitchen found that elbow macaroni maintained a perfect texture, while small shells became mushy in the slow cooker. If elbow mac isn’t for you, we recommend trying recipes like taco pasta casserole or cowboy pasta salad that can be made with other types of small pasta shapes.

Ingredients for Taco Pasta

• Pasta: The elbow macaroni cooks in the seasoned tomato sauce, infusing the pasta with taco-inspired flavors. You’ll never have a bite of bland noodles! Almost as importantly, the pasta releases starch into the sauce as it cooks, thickening the taco pasta to the perfect consistency.
• Ground turkey and onion: Ground turkey has a neutral flavor that takes on taco-flavored seasonings well. It’s notorious for drying out as it cooks, so we brown it with an onion to add moisture.
• Tomato sauce and salsa: These sauces combine with the taco seasoning to create a robust taco sauce that smothers every bite of pasta. You can use any salsa, from smooth picante sauce to chunky pico de gallos.
• Taco seasoning: Pick up one of the best taco seasoning brands from the store or use homemade taco seasoning for a customized flavor profile.
• Cheddar cheese: Cheddar gives the pasta a melty finish. Feel free to use another melting cheese, like pepper jack or a Mexican cheese blend.

Directions

Step 1: Toast the pasta

In a large skillet, heat 1 tablespoon of oil over medium heat. Add the pasta. Cook and stir for two to three minutes, or until the pasta is toasted. Transfer the pasta to a 5-quart slow cooker.

Editor’s Tip: Toasting the macaroni helps the pasta hold its shape as it cooks in the slow cooker, preventing mushy noodles.

Step 2: Brown the turkey

In the same skillet, heat the remaining 1 tablespoon of oil over medium-high heat. Add the turkey and onion. Cook, breaking the meat into crumbles, for six to eight minutes or until the meat is no longer pink. Transfer the turkey and onion mixture to the slow cooker.

Step 3: Slow-cook the taco pasta

Stir in the tomato sauce, water, salsa and taco seasoning. Cover the slow cooker and cook on low for three to four hours or until the pasta is tender.

Step 4: Finish it with cheese

Remove the slow-cooker insert and top the taco pasta with cheese. Let it stand, covered, for 15 minutes before serving it.

JOSH RINK FOR TASTE OF HOME

How to Make One-Pot Taco Pasta on the Stovetop

To make a one-pot stovetop meal similar to cheeseburger macaroni skillet, skip toasting the pasta. Brown the ground turkey and onion in a Dutch oven. When the meat is no longer pink, drain any excess grease. Stir in the macaroni, tomato sauce, water, salsa and taco seasoning. Bring the mixture to a boil. Reduce the heat to a simmer and cook, uncovered, for 10 to 15 minutes or until the macaroni is tender. Add more water if the mixture looks dry. Top the pasta with cheese and let it stand, covered, until the cheese melts.

Taco Pasta Variations

• Use another meat (or make it vegetarian): Swap in ground beef, chicken, pork or bulk sausage like chorizo. To use leftover chicken or steak, stir the cooked meat into the slow cooker for the last 30 minutes or until it’s warmed through. For vegetarian taco pasta, replace the ground turkey with a can of rinsed and drained black beans.
• Add veggies: Saute grated zucchini, sliced mushrooms or chopped bell peppers alongside the onions. During the final 30 minutes, you can also stir in cooked veggies like thawed frozen spinach or canned corn.
• Spice it up: When browning the turkey, add ground cumin, smoked paprika, chili powder, onion powder, garlic powder or cayenne pepper to add savory or spicy flavor.
• Make it creamy: Just before adding the cheese, stir in Greek yogurt or sour cream for a creamy consistency.

How to Store Taco Pasta

Let the taco pasta cool slightly, then transfer it to an airtight container. Leftovers can be stored in the fridge for up to four days.

Can you freeze taco pasta?

You can freeze cooked pasta like taco pasta in a freezer-safe container for up to three months. Thaw the pasta in the fridge overnight before reheating.

How do you reheat taco pasta?

You can reheat taco pasta in the microwave or over medium-low heat on the stovetop. The pasta will absorb moisture from the sauce as it sits in the fridge, so it’s best to stir in a splash of water before reheating the leftovers.

Taco Pasta Tips

JOSH RINK FOR TASTE OF HOME

What is taco pasta?

Taco pasta is a fusion dish made by cooking pasta with taco-inspired flavors. It’s usually made with tomato sauce and taco seasoning spices like ground cumin, chili powder, oregano and onion powder. It can be made with or without salsa. We make our cheesy taco pasta with ground turkey, but it can be made with ground beef or vegetarian ingredients like black beans.

How do you serve taco pasta?

Serve taco pasta with taco toppings like diced tomatoes, black olives, avocado, cilantro and minced onion. If you want to get creative, try topping the pasta with pickled red onions, queso fresco, fresh corn off the cob or sliced roasted poblano peppers.