Whenever I’m suffering from that acute strain of tiredness that leads me to believe that anything short of giving up coffee is more attainable than marching myself into the kitchen and cooking dinner, I make tacos or pasta. Why it took me so long to arrive at Taco Pasta—a creamy, cheesy, and nutritious mashup that combines the best of the two—I can’t say for certain, but I’m happy to be making up for lost time, especially since this healthy pasta recipe cooks in ONE PAN.

Healthy Taco Pasta with Twirly Noodles, Cheese, and Chicken in a Skillet

What I can say: a future sleep-deprived (or time-crunched or just plain hangry) me is certainly glad I now have this Taco Pasta recipe page to reference.

A cheesy blend of twirly pasta noodles, ground chicken, fresh veggies, and other taco-centric ingredients like spices, salsa, and black beans, this entire dinner cooks in the same skillet, including the noodles.

  • Like pasta, it comes together quickly. Hustle and this recipe is ready in 30 minutes. It also reheats beautifully, meaning you can cook it tonight and enjoy the leftovers later in the week.
  • Like tacos, it’s enduringly appealing and tailor-made for dolling up with all of your favorite fixings, like avocados, cilantro, and sour cream (or plain Greek yogurt, our preferred healthy swap).
  • Like tacos AND pasta, it’s an easy meal that is met with 100% enthusiasm and 0% complaints.

Want to cook something easy, quick, and delicious that will earn the approval of every member of your household? This million dollar cheesy Taco Pasta is the recipe for you!

Closeup of cheesy Taco Pasta

Taco Pasta—A Healthy One Pan Recipe for the (5) Stars

If you didn’t previously believe that tacos and pasta were meant to be together, I’m going to implore you to leave your skepticism aside.

In making what must be one of the most lowbrow renditions of fusion food ever created, I landed on a five-star home-cooked meal.

A skillet of one-pan Taco Pasta

I would bet my last box of penne that this Taco Pasta won’t appear on an actual five-star menu anytime soon, but that doesn’t bother me a bit. It earned full marks from both the front and back of the house around here.

The front of the house diners (Ben and me) love this recipe. I’ve made it several times and appreciate how comforting, filling, and nutritious it is.

  • The noodles are al dente, and the protein-rich black beans and chicken (my choice for the recipe, though you can certainly make this a beef taco pasta if you like) will leave you full and happy.
  • The fresh vegetables and whole grains will leave you feeling good for treating yourself to a wholesome meal.
  • Last, the addition of Mexican spices, tomatoes, and salsa makes this Taco Pasta taste well-rounded and intentional, not like a dinner cooked in a moment of tired desperation (even though that’s what it’s here for if you need it to be).

The back of the house (meaning the cooks and dishwashers) approve of this recipe too. It’s light on prep and leaves little dishwashing in its wake.

A skillet of healthy Taco Pasta

Recipe Adaptations

We love the recipe as written, but if you’d like to change it up, here are a few tips.

  • Dairy Free Taco Pasta. Omit the cheese. To make sure the pasta is still creamy and satisfying without it, top the pasta with a generous serving of avocado or prepared guacamole.
  • Beef Taco Pasta. Swap the ground chicken (or ground turkey) for lean ground beef.
  • Vegetarian Taco Pasta. Omit the meat. Add one additional can of black beans, or try adding pinto beans for variety.
  • Taco Pasta Penna. I used twirly pasta (rotini) for the recipe, but any “short” pasta will work well. Shells or rigatoni would work well too. To make the recipe more healthy, I recommend whole wheat pasta, as it is higher in protein and nutrients than regular white pasta.
  • Extra Spicy Taco Pasta. Use a hot salsa. Add 1/4 teaspoon cayenne with the other spices.
  • More Mild Taco Pasta. As written, this recipe is not particularly spicy, but if you are nervous, be sure to use a mild salsa. You can also scale back on the cumin and chili powder.

More One Pan Recipes Like Taco Pasta

What is your go-to meal on busy nights? Might it be this healthy Taco Pasta next time (or maybe this Chipotle Bowl)? If you try the recipe, I’d love to hear from you in the comments below!

Healthy Taco Pasta with Twirly Noodles, Cheese, and Chicken in a Skillet

Taco Pasta

4.97 from 29 votes
Healthy Cheesy Taco Pasta. Easy recipe that cooks in ONE PAN. Made with chicken or ground beef and loaded with Mexican flavor, it's perfect for busy nights!

Prep: 10 mins
Cook: 20 mins
Total: 30 mins

Servings: 6 servings

Ingredients
  

  • 1 tablespoon extra-virgin olive oil
  • 1 pound ground chicken or ground turkey
  • 1 yellow onion diced
  • 1 green bell pepper diced
  • 1 red bell pepper diced
  • 2 cloves garlic minced
  • 1 tablespoon chili powder
  • 1 1/2 teaspoons ground cumin
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • 1 3/4 cups water plus more as needed
  • 1 cup prepared salsa medium or mild
  • 1 (8-ounce) can tomato sauce
  • 1 1/2 cups uncooked whole wheat pasta such as rotini, fusilli, penne, or shells
  • 1 (15-ounce) can reduced-sodium black beans rinsed and drained
  • 1 cup shredded sharp cheddar cheese divided (use pepper jack for a kick!)

For serving:

  • Sliced avocado
  • Nonfat plain Greek yogurt
  • Chopped fresh cilantro
  • Jalapeño
  • Any taco topping you love

Instructions
 

  • In large, deep skillet with a lid (or a dutch oven), heat olive oil over medium-high heat. Once the oil is hot but not yet smoking, add the ground chicken, onion, and red and green bell peppers. Brown the meat, breaking it apart with a spoon, until it is fully cooked through and the onions are translucent, about 8 minutes.
  • Add the garlic, chili powder, cumin, oregano, salt, and pepper and cook just until the garlic is fragrant, about 30 seconds. Add the water, salsa, tomato sauce, pasta, and beans.
  • Reduce the heat to medium low, then cover the pan. Let simmer gently, stirring occasionally, just until the pasta is al dente and most of the liquid is absorbed (more liquid will absorb as it cools), about 12 to 15 minutes. As you stir the pasta while it cooks, check to make sure it's not becoming dry. If it is, stir in water as needed to keep it moist and simmering.
  • Remove the pan from the heat and stir in half of the cheese, then sprinkle the remaining cheese on top. Serve hot with any of your favorite toppings.

Nutrition

Serving: 1of 6Calories: 379kcalCarbohydrates: 48gProtein: 23gFat: 10gSaturated Fat: 2gCholesterol: 65mgFiber: 8gSugar: 7g

Join today and start saving your favorite recipes

Create an account to easily save your favorite projects and tutorials.

Register

Did you try this recipe?

I want to see!

Follow @wellplated on Instagram, snap a photo, and tag it #wellplated. I love to know what you are making!

Share this Article

Pin0

This post contains some affiliate links, which means that I make a small commission off items you purchase at no additional cost to you.

You May Also Like

Free Email Series
5 Secrets for Cooking Tasty and Healthy
My secrets for making wholesome meals you'll WANT to eat.

Erin Clarke

Hi, I'm Erin Clarke, and I'm fearlessly dedicated to making healthy food that's affordable, easy-to-make, and best of all DELISH. I'm the author and recipe developer here at wellplated.com and of The Well Plated Cookbook. I adore both sweets and veggies, and I am on a mission to save you time and dishes. WELCOME!

Learn more about Erin

Leave a Comment

Did you make this recipe?

Don't forget to leave a review!

Your email address will not be published. Required fields are marked *

Recipe Rating




72 Comments

Leave a comment

  1. I can relate to your go-to’s of tacos and pasta haha! So this makes so much sense! I excited to try this!

  2. Only change I made was to add one teaspoon of sugar (to taste at the end); that dash of sweetness is perfect!5 stars

  3. My husband and I tried similar recipe like this one
    It was the first time we tried pasta in Mexican dish and we found we liked it. Can’t wait to try this one . Like you we have to have our Mexican fix at least once a week or sometime more .
    Thank you and keep them comin.5 stars

  4. I made this last night and it was very tasty! Just 4 stars instead of 5 since it seemed more like a chili with pasta added in. Next time I may increase the amount of pasta.   It will definitely go into rotation.   4 stars

  5. My mom and I share a love for pasta, and were both craving Mexican. We had to try this recipe! We made the beef variation, and it meet all our expectations, hearty, spicy, and it satisfied our Mexican craving! This is a very good recipe. Thanks, Erin!5 stars

  6. Made this with a ground beef and pork mix, but otherwise followed exactly & it turned out delicious. The recipe says it serves 6 but clearly 6 generous portions . Will definitely make this again but maybe with hot salsa to amp up the spice level as we like it hot in our house. A great one pot meal!5 stars

      1. We have made this a couple times, and it is always a winner. The only thing we do differently is that we use Banza chickpea rotini. Love it!5 stars

        1. I’m so happy to hear that this recipe has been a hit, Melissa! Thank you for taking the time to share this kind review!

  7. This was so tasty even though I messed up a bit! I made up the spice and salt mixture the day before, but used an entire whole pound (16oz box) of rotelli so that my boyfriend could take the extra to work for lunch. I quickly dumped in extra water and spices to try to compensate as well as replaced the meat with extra beans and pickled nopalito (cactus leaves) and we still loved it. Thank you for a super tasty and seemingly foolproof recipe!5 stars

  8. Tried this dinner tonight. Absolutely great
    Love your recipes and I like that are healthy .
    Thank you Erin.5 stars

  9. We made this tonight and it was a huge hit! Even my picky parents enjoyed it and I have a hard time getting them to eat anything! We followed the recipe exactly with two exceptions: we used ground turkey instead of chicken and mozzarella instead of cheddar. Seriously one of the best meals we’ve ever made, and it was so easy!! Thank you so much for our new weeknight staple! :)5 stars

  10. I made this tonight, and my husband and I loved it. It’s easy to make, delicious and healthy. My husband said he liked the balance of flavors. Another winner we’ll be adding to the mix. Thanks, Erin!5 stars

  11. Thank you so much for giving me a recipe my incredibly picky daughter likes!  I wrack my brain trying to find things she’ll eat.  I added an extra cup of pasta but that was the only change I made.  She even asked for leftovers the next day. 5 stars

    1. I’m SO happy your daughter enjoyed this recipe, Laura! Thank you for taking the time to share this kind review!

  12. Delicious twist on pasta. I kicked up the spice with some ancho chile powder and chipotle and left out the cheese. Enjoying have all the leftovers as lunches for the week!5 stars

  13. This was absolutely delicious. My daughter came into the kitchen while I was cooking and said ‘Mom, that smells GOOD. Like, REALLY GOOD!” Thanks so much – will definitely be adding this one into the rotation. :)5 stars

  14. I made this last night and as someone trying to be better about making homemade meals this was was perfect! So delicious, easy to make, and I like that I have leftovers!5 stars

  15. Hi Erin,
    I’m planning on making this tonight and was just wondering if you had any suggestions as to what I could serve with it?  

    1. Hi Nancy! I’m sorry I wasn’t able to respond to your comment earlier. For the future, I think this recipe pairs well with Mexican Cornbread or this Anytime Arugula Salad. I hope you enjoyed the recipe!

  16. This was so yummy and filling but did not feel heavy! We used ground beef in place of the chicken but I do want to try chicken next time. All the great veggies in here and the pasta help to make this such a delightful dish. A great combination of flavors and so easy making it all in one pan! Will definitely be making this again. We followed the recipe as written.5 stars

  17. This was so good! Added a dollop of plain Monday Greek yogurt and diced avocado. YUM! Enjoyed leftovers for lunch the next few days too! Definitely making again!5 stars

  18. I made this last night with double the meat(husband’s idea lol) and it was a success!! Several of your recipes have been successfully made at my house. I love the healthy but easy to find ingredients and the reduced dish use(hate doing dishes!) of your recipes. I will definitely be buying your book when it comes out!5 stars

  19. So yummy! I used Creole seasoning instead of chili powder because my boys don’t like chili powder. I also left out the salt because Creole seasoning has plenty. This will definitely become a regular for us. The flavor was so good! I’m cautious with while wheat pasta, but in this I couldn’t even tell they were whole grain! When I make it again, I might add a little more pasta because it was a little more soupy than I expected.5 stars

  20. this is by far the easiest to make and best tasting taco pasta i have ever eaten. thankyou for your amazing recipe. followed everything. but left out the black beans. yum yum yum5 stars

    1. Hi Petra! You’ll want to use a can of tomato sauce, which is different from ketchup and tomato paste. It should be a cooked puree of tomatoes. I hope this helps!

      1. Thanks for your reply :) I ended up coming to the conclusion that it was what we Aussies call pasta sauce in a glass jar :) 
        It was super yum !!!! Of course me  being me had sour cream and avocado ? on top ?5 stars

  21. Absolutely delicious! My husband could not get over how delicious it was. As soon as he walked in the door after work he was thrilled by all the amazing smells.  This is a perfect after work quick dinner that does not disappoint. Highly recommend, we enjoy it with a spoonful of plain Greek yogurt on top. Thank you for the great recipe ?5 stars

  22. This was wonderful! It was quick, easy, and a cinch to clean up. What I really loved about it is that this recipe is easily modified based on the individual’s taste. We used a combination of cheddar and pepper jack cheeses to give it a little kick! My partner enjoyed it, as did my 3 year old! Definitely a keeper recipe.5 stars

  23. Just made this for our Sunday night meal and it will be enjoyed again many times here! I used extra lean ground turkey breast and added a cup of frozen corn to the mix. Delicious, healthy and perfect for a busy night. Thank you for this winner!5 stars

  24. Have you tried freezing this after it was prepared for meal prep? I made a double batch and am wondering if it will freeze well.

    1. Hi Erin! First you want to make sure there are no extra toppings, like Greek yogurt, avocado etc. To freeze you would place in an airtight freezer-safe storage container for up to 3 months. Let thaw overnight in the refrigerator before reheating. Hope this helps!

  25. Bravo for the taco pasta recipe! This was outstanding, followed the recipe exactly as written. Flavors were amazing. My 17 year old son came home with two friends and they each had two bowls and finished it off which makes me so happy. Thank you for sharing this recipe. I am looking forward to trying more meals from your web page. Any recommendations on what I should make next?5 stars

    1. Hi Kate! So glad you enjoyed the pasta! Thank you for this kind review! On my homepage (https://www.wellplated.com/) you will find a trending now section. Obviously I love all of my recipes but these are some of the reader favorites that are happening right now that I’m sure you would enjoy! Hope this helps!

  26. I’m trying to use up leftover stuff I have in my house. I don’t have the usual red salsa, but I do have a mild Verde salsa. Do you think it would be an OK substitute for the red? I’m questioning it.

    1. Hi K! I’ve not tried it myself but it could possibly work. If you decide to experiment, let me know how it goes!