Name: Cheesy Taco Pasta
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Tex-Mex
Ingredients: 1 lb ground beef; 1 packet taco seasoning; 1 small onion, diced; 2 cloves garlic, minced; 1 can (10 oz) diced tomatoes with green chilies; 1 cup beef broth; 1 cup heavy cream; 8 oz elbow macaroni or any short pasta; 1 1/2 cups shredded cheddar cheese; 1/2 cup shredded mozzarella cheese; Salt and pepper to taste; Fresh cilantro, chopped (optional)

I turn taco night into a comforting pasta dinner with this cheesy taco pasta. I combine seasoned ground beef, tender pasta, tomatoes with green chilies, and a rich, creamy cheese sauce to create a hearty and satisfying meal that I love serving to family and friends.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

1 lb ground beef

1 packet taco seasoning

1 small onion, diced

2 cloves garlic, minced

1 can (10 oz) diced tomatoes with green chilies

1 cup beef broth

1 cup heavy cream

8 oz elbow macaroni or any pasta of my choice

1 ½ cups shredded cheddar cheese

½ cup shredded mozzarella cheese

Salt and pepper to taste

Fresh cilantro (optional)

Directions

I start by cooking the pasta in a large pot of salted water according to the package directions. Once it is tender, I drain it and set it aside.

In a large skillet over medium heat, I brown the ground beef until fully cooked, then I drain any excess fat. I add the diced onion and minced garlic, cooking for about 2–3 minutes until softened and fragrant.

Next, I stir in the taco seasoning and the diced tomatoes with green chilies. I let everything cook together for 1–2 minutes so the flavors blend well.

I pour in the beef broth and heavy cream, stirring to combine. I bring the mixture to a gentle simmer and let it cook for 3–5 minutes, allowing the sauce to thicken slightly.

I add the cooked pasta directly into the skillet and stir everything together. Then I mix in the shredded cheddar and mozzarella cheese, stirring until the cheese melts and the sauce becomes creamy and smooth.

Finally, I taste and season with salt and pepper as needed. When serving, I like to garnish with chopped fresh cilantro or a little extra cheese on top.

Servings and timing

This recipe makes about 4 servings.

I usually need about 10 minutes of prep time and 20 minutes of cooking time, so the total time comes to approximately 30 minutes.

Variations

I sometimes swap the ground beef for ground turkey or chicken when I want a lighter version. If I prefer a vegetarian option, I use black beans or plant-based crumbles instead of meat.

When I want extra heat, I add diced jalapeños or a splash of hot sauce. I also like experimenting with different cheeses, such as pepper jack for more spice or a Mexican cheese blend for added flavor. Occasionally, I stir in a spoonful of sour cream at the end for an even creamier texture.

Storage/Reheating

I store leftovers in an airtight container in the refrigerator for up to 3–4 days. When reheating, I add a splash of milk or broth to loosen the sauce, since the pasta tends to absorb some of the liquid as it sits. I reheat it gently on the stovetop over low heat or in the microwave, stirring occasionally to ensure even warming.

If I want to freeze it, I let it cool completely, then transfer it to a freezer-safe container. I freeze it for up to 2 months and thaw it overnight in the refrigerator before reheating.

FAQs

Can I make this dish ahead of time?

I can prepare the beef and sauce ahead of time and store it separately from the pasta. When I am ready to serve, I cook the pasta fresh and combine everything with the cheese for the best texture.

Can I use a different type of pasta?

I can use any short pasta I have on hand, such as penne, rotini, or shells. I find that shapes with ridges or curves hold the sauce especially well.

How do I make it spicier?

I increase the heat by adding extra taco seasoning, chopped jalapeños, red pepper flakes, or a drizzle of hot sauce.

Can I make it gluten-free?

I simply use my favorite gluten-free pasta and double-check that the taco seasoning and broth are gluten-free as well.

What can I serve with cheesy taco pasta?

I like serving it with tortilla chips, a crisp green salad, or even garlic bread for a complete and satisfying meal.

Conclusion

I enjoy making this cheesy taco pasta whenever I want a quick, comforting dinner packed with bold flavor. It combines everything I love about tacos with the creamy richness of pasta, creating a meal that is both fun and filling. Whether I am cooking for my family or sharing with friends, I know this recipe will always be a hit.

📖 Recipe:

Cheesy Taco Pasta

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Author: Sophia
Total Time: 30 minutes
Yield: 4 servings
Diet: Halal

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Description

This cheesy taco pasta combines seasoned ground beef, tender pasta, and a creamy blend of cheeses for a comforting, flavor-packed dinner. It brings together bold taco flavors and rich pasta in one easy skillet meal.

Ingredients

1 lb ground beef

1 packet taco seasoning

1 small onion, diced

2 cloves garlic, minced

1 can (10 oz) diced tomatoes with green chilies

1 cup beef broth

1 cup heavy cream

8 oz elbow macaroni or any short pasta

1 1/2 cups shredded cheddar cheese

1/2 cup shredded mozzarella cheese

Salt and pepper to taste

Fresh cilantro, chopped (optional)

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Instructions

Cook the pasta in a large pot of salted water according to package directions until tender. Drain and set aside.
In a large skillet over medium heat, brown the ground beef until fully cooked. Drain excess fat.
Add diced onion and minced garlic to the skillet and cook for 2 to 3 minutes until softened and fragrant.
Stir in taco seasoning and diced tomatoes with green chilies. Cook for 1 to 2 minutes to blend flavors.
Pour in beef broth and heavy cream, stirring well. Bring to a gentle simmer and cook for 3 to 5 minutes until slightly thickened.
Add the cooked pasta to the skillet and stir to combine.
Mix in shredded cheddar and mozzarella cheese, stirring until melted and the sauce is creamy and smooth.
Season with salt and pepper to taste. Garnish with fresh cilantro if desired and serve warm.