How to Make the Perfect Cheesy Taco Pasta
Tex-Mex · Easy · 30 min · 6 servings
This one-pot wonder mashup combines all the bold and spicy flavors of a classic taco with comforting and creamy pasta in one irresistible dish. Ground beef seasoned with homemade taco spices gets tossed with tender pasta and melted cheese for a family-friendly dinner that is ready in 30 minutes.
Why this recipe works
This Cheesy Taco Pasta recipe has been crafted to deliver restaurant-quality results in your home kitchen. At just 30 minutes from start to finish, it fits perfectly into a busy schedule without sacrificing flavor. Each serving comes in at 580 calories with 34g of protein, making it a balanced choice for any meal.
What you will need
This recipe uses 8 simple ingredients that you can find at any grocery store:
- 1 pound ground beef 80 percent lean
- 12 ounces rotini or penne pasta
- 2 tablespoons taco seasoning
- 1 can diced tomatoes with green chiles 14 ounces
- 2 cups beef broth
- 2 cups shredded cheddar cheese
- 1 medium yellow onion diced
- 3 cloves garlic minced
Step by step instructions
Step 1: Brown the Ground Beef
Heat a large deep skillet or Dutch oven over medium-high heat. Add the ground beef and diced onion, breaking the meat apart with a wooden spoon. Cook for 6 to 8 minutes until the beef is browned and the onion is softened. Drain any excess fat from the pan.
Step 2: Add Aromatics and Seasoning
Reduce heat to medium and add the minced garlic to the beef mixture. Cook for 1 minute until fragrant. Sprinkle the taco seasoning over the meat and stir well to coat everything evenly in the spices.
Step 3: Cook the Pasta in the Pan
Pour in the diced tomatoes with green chiles and the beef broth, stirring to combine. Add the dry pasta directly to the pan and press it down so it is mostly submerged in the liquid. Bring to a boil, then reduce to a simmer, cover, and cook for 12 to 14 minutes stirring occasionally until the pasta is al dente and most of the liquid is absorbed.
Step 4: Add the Cheese
Remove the lid and reduce heat to low. Sprinkle the shredded cheddar cheese evenly over the top of the pasta. Stir gently to incorporate the cheese throughout the dish until it is fully melted and the sauce is thick and creamy. If the mixture seems too thick add a splash of broth to loosen it.
Step 5: Serve with Toppings
Serve the cheesy taco pasta immediately while it is hot and melty. Top individual bowls with sour cream, sliced jalapenos, fresh cilantro, or crushed tortilla chips for added crunch. Leftovers reheat well with a small splash of water or broth to revive the creamy sauce.
Easy substitutions
Missing an ingredient? Here are some swaps that work perfectly:
- ground beef → ground turkey or ground chicken for a lighter version
- cheddar cheese → Monterey Jack or a Mexican blend cheese for extra meltability
- taco seasoning packet → a mix of cumin, chili powder, garlic powder, and oregano made from scratch
Common mistakes to avoid
Watch out for these pitfalls that can affect your results:
- Not draining the fat after browning the beef which makes the final dish greasy
- Lifting the lid too frequently while the pasta cooks causing too much steam to escape and uneven cooking
- Adding all the cheese at once over high heat which can cause it to clump rather than melt smoothly
Nutrition facts
Per serving: 580 calories, 34g protein, 52g carbs, 26g fat, 4g fiber.
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