Description
Cheesy Taco Pasta is a quick and delicious 30-minute dinner combining seasoned ground beef, rotini pasta, flavorful salsa, and melted Mexican cheese for a creamy, family-friendly meal everyone will love.
Ingredients
Scale
Pasta
- 8 ounces Rotini (or any pasta type available)
Meat
- 1 pound Ground Beef (or ground turkey/plant-based alternative)
Seasoning & Sauces
- 2 tablespoons Taco Seasoning (homemade for freshness)
- 1 cup Salsa (mild, medium, or hot)
- 1 cup Water (optional if using liquid salsa)
Cheese
- 1.5 cups Shredded Mexican Cheese (or cheddar/Monterey Jack)
Instructions
- Cook the Pasta: Begin by boiling water in a large pot, then cook rotini pasta according to package directions until al dente. Once cooked, drain the pasta thoroughly and set it aside for later use.
- Brown the Ground Beef: In the same pot, add the ground beef and cook over medium heat. Crumble the beef as it cooks and stir occasionally until it’s fully browned and cooked through. Drain any excess fat from the pot.
- Season the Beef: Stir in the taco seasoning along with a splash of water to help distribute the spices evenly. Continue cooking until the water evaporates and the beef is well-coated with the seasoning mixture.
- Combine Pasta and Salsa: Add the cooked rotini and salsa to the seasoned beef in the pot. Mix thoroughly to combine all ingredients and heat through evenly.
- Add Cheese: Stir in 1 ½ cups of shredded Mexican cheese into the pasta and beef mixture. Stir continuously until the cheese melts into a creamy sauce, coating the pasta and beef.
- Serve: Remove from heat and sprinkle the remaining shredded cheese on top for extra cheesy goodness. Dish out generous portions into bowls and enjoy your cheesy taco pasta meal!
Notes
- You can substitute ground beef with ground turkey or a plant-based alternative for a lighter or vegetarian option.
- Adjust the spiciness level of the salsa to your preference, using mild, medium, or hot varieties.
- Homemade taco seasoning adds freshness but store-bought seasoning works fine too.
- For creamier texture, add a splash of milk or cream when melting the cheese.
- Leftovers can be refrigerated for up to 3 days and reheated on the stovetop or microwave.
