If you love creamy pasta recipes with a little kick, this honey paprika taco pasta is about to become a new favourite. Made with seasoned beef mince, sweet red peppers, onion and garlic, this easy beef taco pasta combines smoky taco seasoning with a creamy tomato sauce, melted cheese and a drizzle of sweet and smoky paprika honey. Finished with fresh coriander and a squeeze of lime, every bite balances savoury, cheesy, sweet and tangy flavours.
This honey paprika taco pasta is the perfect combination of two comfort food favourites, bringing the bold, savoury flavours of tacos into a creamy pasta dish. Seasoned beef mince, sweet peppers and melted cheese create a rich, satisfying sauce, while the honey paprika drizzle adds a delicious sweet and smoky finish. Finished with fresh coriander and zesty lime, this easy weeknight dinner is a fun twist on classic beef pasta.
The combination of mexican flavours and creamy pasta is so delicious and if you like this recipe, you should try my cheesy beef nacho pasta. If you like recipes with taco seasoning, try my loaded nacho smashed tacos.
Ingredients
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Beef mince - The main protein in this taco pasta recipe, beef mince adds a rich, savoury flavour that works perfectly with the smoky taco seasoning. Brown it well to develop a deeper flavour and give the finished dish more depth.
Red pepper - Red pepper adds natural sweetness, colour and a little crunch. I like using red pepper in taco-inspired recipes because it balances the savoury beef and smoky spices.
Onion - Onion provides the aromatic base for the sauce, adding sweetness as it softens and cooks alongside the beef and pepper.
Garlic - Fresh garlic adds a fragrant, savoury flavour that brings the beef, vegetables and creamy tomato sauce together.
Taco seasoning - This is what gives the honey paprika taco pasta its signature Tex-Mex-inspired flavour. It adds a blend of warming spices that seasons the beef and creates a deliciously savoury base for the sauce.
Tomato purée - Tomato purée adds concentrated tomato flavour, richness and a little acidity. Cooking it briefly with the beef and vegetables helps deepen its flavour before the liquid is added.
Beef stock - Beef stock loosens the sauce while adding extra savoury depth. I like using a stock cube dissolved in hot water because it's convenient and makes it easy to build flavour into a quick pasta sauce.
Light cream cheese - Cream cheese creates a smooth, creamy sauce that coats the pasta beautifully. I like using light cream cheese for this recipe because it gives the sauce a creamy texture without making it feel too heavy.
Honey - Honey adds a subtle sweetness to the creamy taco sauce, balancing the savoury beef and spices. It also ties the pasta sauce in with the honey paprika drizzle on top.
Cheddar cheese - Grated cheddar brings a sharper, tangier cheese flavour that cuts through the richness of the cream cheese and beef.
Mozzarella - Mozzarella melts into the sauce, adding a mild, creamy cheesiness. I like combining mozzarella with cheddar because you get the best of both worlds, with mozzarella providing that lovely melted texture and cheddar adding more flavour.
Olive oil - A little olive oil helps brown the beef and soften the vegetables without sticking to the pan.
Salt and black pepper - These simple seasonings help bring out the flavours of the beef, vegetables and creamy sauce. Taste before adding too much salt, as the taco seasoning and beef stock may already contain plenty.
For the honey paprika topping
Honey - Honey creates a sweet, sticky drizzle that contrasts with the smoky, savoury pasta.
Sweet paprika - Sweet paprika adds a mild, earthy pepper flavour and enhances the colour of the honey drizzle without adding too much heat.
Smoked paprika - Smoked paprika gives the topping a deeper, smoky flavour that complements the taco seasoning and beef.
Lime juice - Fresh lime juice cuts through the sweetness of the honey and adds a bright, zesty finish.
Fresh coriander - Chopped coriander adds freshness and a fragrant, herbaceous flavour that works beautifully with the taco-inspired ingredients.
Lime wedges - Serve extra lime wedges alongside the pasta so everyone can add a little more citrus to taste.
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Instructions
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- Step 1: Put the pasta on to boil according to package instructions. Meanwhile, heat a little olive oil in a large frying pan over medium-high heat. Add the beef mince and cook for around 4 to 5 minutes, breaking it apart with a wooden spoon as it browns. After a couple of minutes, sprinkle over the taco seasoning and stir well so the beef is evenly coated in the spices.
- Step 2: Add the chopped onion and diced red pepper to the pan with the seasoned beef. Cook for around 3 to 4 minutes, stirring occasionally, until the vegetables begin to soften. Add the minced garlic and cook for another 30 seconds until fragrant. Avoid cooking the garlic for too long, as it can burn and become bitter. Stir the tomato purée into the beef and vegetables, allowing it to cook briefly and coat everything evenly. Add the light cream cheese and gradually pour in the beef stock, stirring continuously to help the cream cheese melt into the liquid.
- Step 3: Continue mixing until you have a smooth, creamy tomato sauce. Stir in the honey, then taste the sauce and adjust the seasoning with salt and black pepper if needed. Reduce the heat slightly and allow the sauce to simmer gently. Drain the pasta and add it straight to the pan with the creamy beef taco sauce. Toss everything together until the pasta is thoroughly coated.
- Step 4: Sprinkle in the grated cheddar and shredded mozzarella and add a squeeze of lime juice. Stir until the cheese begins to melt into the sauce, making it even creamier and more indulgent. If the honey paprika taco pasta looks a little too thick, add a splash of reserved pasta water to loosen. In a small bowl, mix the honey with the sweet paprika, smoked paprika and lime juice until combined. Divide the creamy taco pasta between bowls and finish with freshly chopped coriander, a squeeze of lime and a generous drizzle of the paprika honey.
Hint: Add the stock gradually. Stirring the stock into the cream cheese a little at a time helps create a smoother sauce and reduces the chance of lumps forming.
Substitutions
Beef mince – Use turkey mince or chicken mince for a lighter option, or plant-based mince for a vegetarian version.
Beef stock – Replace with chicken stock or vegetable stock, depending on what you have available. You can also use water with a little extra seasoning.
Red pepper – Use yellow or orange pepper for a similar sweetness, or add sweetcorn for a slightly sweeter, more textured alternative.
Onion – Replace with shallots for a milder, slightly sweeter flavour, or use red onion for a sharper, more colourful alternative.
Garlic – Use garlic paste or frozen chopped garlic for convenience, or a small amount of garlic granules if you don't have fresh garlic.
Taco seasoning – Use a combination of smoked paprika, ground cumin, chilli powder, garlic granules and oregano, or substitute with fajita seasoning for a similar flavour.
Tomato purée – Use tomato paste for an equally concentrated tomato flavour, or a small amount of passata if you want a slightly looser sauce.
Light cream cheese – Use full-fat cream cheese for a richer, more indulgent sauce, or mascarpone for an especially creamy finish.
Honey – Use maple syrup or agave syrup for a similar sweetness, or brown sugar if you don't have liquid sweetener available.
Cheddar cheese – Replace with Monterey Jack for a creamy, mild flavour, or mature cheddar for a stronger, sharper cheesy taste.
Mozzarella – Use Monterey Jack, Gouda or grated cheddar for a different cheesy finish. Monterey Jack is particularly good if you want to lean into the taco-inspired flavours.
Olive oil – Use avocado oil or another neutral cooking oil for browning the beef and vegetables.
Coriander – Replace with fresh parsley for a milder, fresher herb flavour, or leave it out if you're not a fan of coriander.
Lime – Use lemon juice for a similar acidity, although lime gives the honey paprika taco pasta a more distinctive fresh, zesty flavour.
Sweet paprika – Use extra smoked paprika for a deeper smoky flavour, or mild chilli powder if you want to introduce a little heat.
Smoked paprika – Replace with regular paprika for a milder flavour, or add a small pinch of chipotle powder for a smokier, slightly spicy alternative.
Pasta – Use penne, fusilli, rigatoni or farfalle. Short pasta shapes work particularly well because they catch the creamy taco sauce.
Variations
Spicy Honey Paprika Taco Pasta - If you love a little heat, add chilli flakes, cayenne pepper or finely chopped jalapeños to the beef while cooking. You could also use a spicy taco seasoning and add a pinch of chilli powder to the paprika honey drizzle for a sweet, smoky and fiery finish.
Chicken Honey Paprika Taco Pasta - Swap the beef mince for chicken mince for a lighter alternative that still works beautifully with the creamy taco sauce. Alternatively, use diced chicken breast, browning it thoroughly before adding the vegetables. The honey paprika topping, melted cheese and fresh lime will complement either option.
Veggie Honey Paprika Taco Pasta - Replace the beef mince with plant-based mince, or use a combination of black beans, sweetcorn and finely diced mushrooms for a meat-free version. Swap the beef stock for vegetable stock and use vegetarian-friendly cheeses. The creamy sauce and smoky honey paprika drizzle will still bring plenty of flavour.
Equipment
Storage
Allow leftovers to cool, then transfer them to an airtight container and refrigerate promptly. Store in the fridge for up to 3 days. Reheat thoroughly until piping hot, adding a splash of water or stock to loosen the sauce if needed.
You can freeze it, although creamy cheese sauces may change texture slightly after thawing. For the best results, freeze the beef taco sauce separately from the pasta, then cook fresh pasta when you're ready to serve. Defrost the sauce in the fridge overnight and reheat thoroughly.
Top Tip
Don't skip the fresh coriander and lime when serving your honey paprika taco pasta. The creamy cheese sauce and seasoned beef are rich, so the citrus adds freshness and balances the flavours. For the best result, drizzle over the paprika honey just before serving, allowing its sweet, smoky flavour to stand out against the savoury pasta.
FAQ
The pasta will absorb some of the sauce as it sits. Add a splash of water or beef stock when reheating, stirring gently until the sauce becomes creamy again. A little reserved pasta water also works well when serving immediately.
You can prepare the beef taco sauce in advance and store it in the fridge until you're ready to cook the pasta. For the best texture, cook the pasta fresh and combine it with the reheated sauce just before serving.
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Recipe
Honey Paprika Taco Pasta
Equipment
- large pan
- Pasta pot
Ingredients
- 250 g beef mince
- 200 ml beef stock using half a stock pot of cube mixed with hot water
- 300 g pasta or 150g for two people
- 1 red pepper
- 1 onion
- 2 cloves garlic
- 2 tablespoon taco seasoning
- 1 tablespoon Tomato puree
- 2 tablespoon Light Cream cheese
- 1 tablespoon honey
- 25 g cheddar cheese grated
- 50 g mozzarella shredded
To top
- Coriander
- Lime wedge
- 1 tablespoon honey mixed with ½ teaspoon parika ½ teaspoon smoked paprika and 1 teaspoon lime jucie
Instructions
- Put the pasta on to boil according to package instructions. Meanwhile, heat a little olive oil in a large frying pan over medium-high heat. Add the beef mince and cook for around 4 to 5 minutes, breaking it apart with a wooden spoon as it browns. After a couple of minutes, sprinkle over the taco seasoning and stir well so the beef is evenly coated in the spices.250 g beef mince, 2 tbsp taco seasoning, 300 g pasta
- Add the chopped onion and diced red pepper to the pan with the seasoned beef. Cook for around 3 to 4 minutes, stirring occasionally, until the vegetables begin to soften. Add the minced garlic and cook for another 30 seconds until fragrant. Avoid cooking the garlic for too long, as it can burn and become bitter.1 onion, 2 cloves garlic, 1 red pepper
- Stir the tomato purée into the beef and vegetables, allowing it to cook briefly and coat everything evenly. Add the light cream cheese and gradually pour in the beef stock, stirring continuously to help the cream cheese melt into the liquid. Continue mixing until you have a smooth, creamy tomato sauce.1 tbsp Tomato puree, 2 tbsp Light Cream cheese, 200 ml beef stock
- Stir in the honey, then taste the sauce and adjust the seasoning with salt and black pepper if needed. Reduce the heat slightly and allow the sauce to simmer gently. Drain the pasta and add it straight to the pan with the creamy beef taco sauce. Toss everything together until the pasta is thoroughly coated.1 tbsp honey
- Sprinkle in the grated cheddar and shredded mozzarella and add a squeeze of lime juice. Stir until the cheese begins to melt into the sauce, making it even creamier and more indulgent. If the honey paprika taco pasta looks a little too thick, add a splash of reserved pasta water to loosen. In a small bowl, mix the honey with the sweet paprika, smoked paprika and lime juice until combined.25 g cheddar cheese, 50 g mozzarella
- Divide the creamy taco pasta between bowls and finish with freshly chopped coriander, a squeeze of lime and a generous drizzle of the paprika honey.Coriander, Lime wedge, 1 tbsp honey mixed with ½ teaspoon parika
