Description
This cheesy taco pasta soup is a comforting mix of taco-seasoned ground beef, tender pasta, and a creamy, cheesy broth. It’s the ultimate mashup of tacos, pasta, and soup in one delicious dish!
Ingredients
Units
Scale
- 1 lb ground beef
- 1 small onion, diced
- 3 cloves garlic, minced
- 1 (14.5 oz) can diced tomatoes
- 1 (10 oz) can Rotel (diced tomatoes with green chilies)
- 1 (15 oz) can black beans, drained and rinsed
- 4 cups beef broth
- 2 teaspoons chili powder
- 1 teaspoon cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 8 oz pasta (rigatoni, elbow, or rotini)
- 1 cup shredded cheddar cheese
- 1/2 cup shredded Monterey Jack cheese
- 1/2 cup heavy cream (optional, for extra creaminess)
- 1/2 cup sour cream (for garnish)
- 1/4 cup chopped fresh cilantro
- Tortilla chips or strips (for topping)
Instructions
- Cook the beef: In a large pot over medium heat, cook ground beef until browned. Drain excess grease.
- Sauté aromatics: Add onion and garlic; cook for 2-3 minutes until soft.
- Season & simmer: Stir in diced tomatoes, Rotel, black beans, beef broth, chili powder, cumin, paprika, salt, and pepper. Bring to a simmer.
- Add pasta: Stir in pasta and cook until tender, about 10-12 minutes.
- Make it cheesy: Reduce heat to low and stir in cheddar and Monterey Jack cheese until melted. Add heavy cream for extra richness.
- Serve & top: Ladle into bowls and top with sour cream, cilantro, and crunchy tortilla chips.
Notes
- Swap ground beef for turkey or chicken for a lighter version.
- Add jalapeños or hot sauce for an extra kick.
- Store leftovers in the fridge for 3 days (pasta may absorb broth, so add extra when reheating).
