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Cheesy Taco Pasta
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Cheesy Taco Pasta

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.

4.5
30 min
🍴6 servings
🔥580 cal
🔖Easy
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30 second summary

A creamy and cheesy one-pot pasta loaded with seasoned taco beef and melted cheddar.

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Nutrition per serving

580Calories
34gProtein
52gCarbs
26gFat
4gFiber

Ingredients

6servings

Protein

Pasta

Seasoning

Sauce

Liquid

Cheese

Aromatics

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Instructions

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.

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.

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.

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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.

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.

Substitutions

ground beefground turkey or ground chicken for a lighter version
cheddar cheeseMonterey Jack or a Mexican blend cheese for extra meltability
taco seasoning packeta mix of cumin, chili powder, garlic powder, and oregano made from scratch

Common mistakes

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
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