Taco Pasta


This meal is “Dad Approved” and “Kid Approved!”  The Hubs had a taste as he made his way through the kitchen after getting home…and he declared this Taco Pasta as “Dad Approved!”

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Taco Pasta

Yield – 4 servings

Preparation Time – 5 minutes

Cooking Time – 40 minutes


  • 1.8 lb. ground beef ($2.14) Divided into 2 meals…$1.07 for this meal!
  • 1 6 oz. can tomato paste ($.39) Bought last week on sale with coupon
  • 1 15 oz. can kidney beans ($.83)
  • 2 garlic cloves ($.10)
  • 1 Tbsp ground cumin ($.10)
  • 1 tsp onion powder ($.05)
  • 1 tsp chili powder ($.05)
  • Salt and pepper to taste
  • 1 hot pepper(from the garden)
  • 2 cups uncooked rotini pasta ($.50) Used half the box from last week’s $1/box deal!
  • 1-2 cups shredded cheese ($.75)
  • 4 corn cobs ($.76) On sale this week $.19 each


  • In large skillet, brown ground beef. Drain and return to skillet.
  • Add tomato paste plus 2 cans worth of water to the ground beef. Stir until paste becomes tomato-y sauce. Add drained and rinsed beans. Add crushed garlic, ground cumin, onion powder, chili powder and salt/pepper. Add finely chopped hot pepper for some extra kick! Stir through and let simmer for 4-5 minutes.
  • Add 2 cups uncooked pasta with 2 cups of water to the meat mixture. Cover and cook over medium high heat for 10-12 minutes, or until pasta has cooked through. Stir a few times while pasta is cooking. (Use rice pasta if gluten free!)
  • Once the pasta has cooked through, top with 1-2 cups shredded cheese and reduce heat to low and cover to let cheese melt. (Omit if dairy free!)
  • Boil corn in large saucepan for 4-5 minutes, or microwave in microwavable dish covered with plastic wrap for 2-2.5 minutes per ear.
  • Serve Taco Pasta with Corn on the Cob!

Cost $4.60

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  1. says

    Thanks for the suggestion. I am new to your site….about 24 hours ago and have found so many great ideas here! I think I will put this into my rotation for next week.

  2. says

    Thank you so much for this recipe! We don’t want to use the packaged taco seasonings, so I haven’t been making many taco-themed dishes. I appreciate knowing your combination of seasonings. Yum!

  3. says

    I have all of tis on hand, and it sounds like it’s almost a homemade Hamburger Helper- I’m gonna give it a try tonight. As a bonus, the corn will come from our garden!

  4. Heather says

    Sounds yummy. Here is a recipe I use for taco seasoning instead of the prepackaged stuff, it is sodium free and tastes just as good as the packaged stuff.

    Taco Seasoning
    4 tsp dried minced/chopped onion
    3 tsp chili powder
    1 tsp cornstarch
    1 tsp garlic powder
    1 tsp cumin
    1/2 tsp dried oregano
    1/8 tsp cayenne pepper

  5. Kelly says

    Erin-made tonight-big hit-used ground turkey, whole wheat pasta and black beans cuz that’s what I had on hand…we also added a dollop of sour cream on top-yum and lots of leftovers for lunches which is also a bonus! Thanks for your hard work!

  6. Deb Adams says

    FYI I am making this tonight for dinner. I am gluten free so I will use brown rice pasta. (Tinkyada) is the best kind of rice pasta

  7. Rhonda says

    we made this a few days ago and it was awesome!! I put jalapenos, salsa and hot taco sauce with a dollup of sour cream on mine and it was even better!! Excellent recipe, will make again!

  8. angela says

    No ground up dead animals for my son and me – we are vegan – which is actually way less expensive than a meat-based diet – I don’t do soy a lot but did find a vegan soy taco filler right next to all the mexican ingredients at the grocery store – it’s only a dollar-something – and it tastes pretty good – can’t wait to try it in this – minus the breast milk/cheese – might use a soy cheese but I’m sure it will be great without – This will be great with corn cakes and a side of fruit with a tall glass of ice-cold lemon water



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