Cheesy Taco Pasta is a delicious, comforting dish that combines the bold flavors of tacos with creamy, cheesy pasta. This easy one-pan meal is perfect for busy weeknights, satisfying both taco and pasta lovers in one dish.
Why You’ll Love This Recipe
- One-Pan Meal: Minimal cleanup with maximum flavor.
- Quick & Easy: Ready in just 30 minutes.
- Kid-Friendly: Cheesy and packed with taco flavors—perfect for picky eaters.
- Customizable: Add your favorite toppings or swap ingredients for variety.
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
- Ground beef or turkey
- Onion, diced
- Garlic, minced
- Taco seasoning
- Diced tomatoes with green chilies
- Tomato sauce
- Beef or chicken broth
- Small pasta (such as elbow macaroni or shells)
- Cheddar cheese, shredded
- Monterey Jack cheese, shredded
- Sour cream
- Olive oil
- Salt and pepper
- Green onions and fresh cilantro for garnish (optional)
Directions
- Cook the Meat: Heat olive oil in a large skillet over medium heat. Add ground beef and cook until browned. Drain excess fat.
- Sauté Aromatics: Add diced onion and garlic, cooking until softened. Stir in taco seasoning.
- Add Liquids & Pasta: Pour in diced tomatoes, tomato sauce, and broth. Stir in the uncooked pasta and bring to a simmer.
- Cook Until Tender: Cover and let cook, stirring occasionally, until the pasta is tender.
- Make It Cheesy: Reduce heat to low and stir in shredded cheeses and sour cream until smooth.
- Serve: Garnish with green onions or cilantro, and serve hot.
Servings and Timing
- Servings: 4-6
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
Variations
- Spicy Version: Add diced jalapeños or extra chili powder.
- Lighter Option: Use ground turkey and reduced-fat cheese.
- Vegetarian: Swap meat for black beans or lentils.
- Extra Veggies: Stir in bell peppers, corn, or spinach.
Storage/Reheating
- Refrigeration: Store in an airtight container for up to 3 days.
- Freezing: Freeze for up to 2 months; thaw before reheating.
- Reheating: Warm on the stove with a splash of broth or milk to keep it creamy.
FAQs
Can I use a different type of pasta?
Yes! Penne, rotini, or fusilli work well.
How do I make it extra creamy?
Increase the sour cream or add a splash of heavy cream.
Can I use pre-shredded cheese?
Freshly shredded cheese melts better, but pre-shredded works too.
Is this dish spicy?
It’s mild, but you can add spice with extra chili powder or hot sauce.
What toppings go well with this?
Avocado, diced tomatoes, tortilla chips, or more cheese are great options.
Can I make this in a slow cooker?
Yes! Brown the meat first, then cook everything except the cheese for 2-3 hours on low. Stir in cheese before serving.
Can I make it ahead of time?
Yes, but add a little broth when reheating to keep it from drying out.
What’s a good side dish for this?
A simple salad, cornbread, or roasted vegetables pair well.
Can I add beans to this recipe?
Yes! Black beans or pinto beans are a great addition.
How do I thicken the sauce?
Let it simmer longer or add a small cornstarch slurry (1 tsp cornstarch + 2 tsp water).
Conclusion
Cheesy Taco Pasta is an easy, family-friendly meal that’s packed with taco flavor and creamy cheese. Perfect for busy nights, this dish comes together in one pan with simple ingredients. Try it with your favorite toppings for a fun and delicious twist on taco night!
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Dinner, Main Course
- Method: Stovetop
- Cuisine: Mexican-American
Description
This easy one-pot cheesy taco pasta combines seasoned ground beef, tender pasta, and melty cheese for a comforting and flavorful meal—perfect for busy weeknights!
Ingredients
- 12 oz rotini (or any pasta of choice)
- 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)
- 2 cups beef broth
- 1 packet (or 2 tablespoons) taco seasoning
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon smoked paprika (optional)
- 1 1/2 cups shredded cheddar cheese
- 1/2 cup shredded Monterey Jack cheese
- 1/2 cup sour cream (for creaminess)
- 1/4 cup chopped fresh cilantro (for garnish)
Instructions
- Cook the beef: In a large skillet over medium heat, cook ground beef until browned. Drain excess grease.
- Sauté aromatics: Add onion and garlic, cooking for 2-3 minutes until softened.
- Simmer with pasta: Stir in diced tomatoes, Rotel, beef broth, taco seasoning, salt, black pepper, and paprika. Bring to a boil, then add pasta. Cover and simmer for 10-12 minutes, stirring occasionally.
- Make it cheesy: Reduce heat to low, stir in cheddar and Monterey Jack cheese until melted. Add sour cream for extra creaminess.
- Serve & garnish: Top with cilantro and serve hot. Enjoy!
Notes
- Use ground turkey or chicken for a lighter version.
- Add black beans or corn for extra texture.
- Store leftovers in an airtight container for up to 3 days.
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