Get ready to meet your new weeknight dinner hero: the Cheesy Taco Pasta Recipe! This dish is pure comfort in a bowl, combining the bold flavors of classic tacos with the creamy, melty goodness of pasta. Every bite is packed with seasoned beef, tender pasta shells, and a glorious cheese sauce that will have your family asking for seconds (and maybe even thirds). It’s a quick, crowd-pleasing meal that brings together the best of Mexican-American cuisine, perfect for busy nights when you crave something both hearty and fun.
Ingredients You’ll Need
The beauty of this Cheesy Taco Pasta Recipe lies in its simple, easy-to-find ingredients. Each one plays a key role—whether it’s bringing a punch of flavor, a pop of color, or the creamy texture that makes this dish so irresistible.
- Olive oil: Helps brown the beef and sauté the veggies, adding richness to the base.
- Ground beef: The heart of the dish, giving it that classic taco flavor and plenty of protein.
- Onion: Adds sweetness and depth as it softens and cooks with the beef.
- Garlic: Just a couple cloves make the flavors pop—don’t skip it!
- Taco seasoning: The secret weapon for bold, zesty flavor—use your favorite store-bought or homemade blend.
- Salt and black pepper: Essential for balancing and enhancing all the savory notes.
- Diced tomatoes with green chilies: Brings a tangy kick and a little heat—perfect for taco night vibes.
- Tomato sauce: Helps create a luscious, tomatoey base for the pasta to absorb.
- Beef broth: Infuses the pasta with savory flavor as it cooks right in the pot.
- Uncooked pasta shells: The ideal shape for soaking up every bit of cheesy, saucy goodness.
- Shredded cheddar cheese: Melts into the dish for that iconic gooey, cheesy finish.
- Shredded Monterey Jack cheese: Adds creaminess and a subtle, buttery flavor.
- Sour cream: Stirred in at the end for extra tang and an irresistibly creamy texture.
- Chopped cilantro or green onions: The perfect fresh garnish to brighten up every bowl.
How to Make Cheesy Taco Pasta Recipe
Step 1: Brown the Beef
Start by heating the olive oil in a large skillet or pot over medium heat. Add the ground beef and break it up with your spoon as it cooks. Let it sizzle until it’s nicely browned and any excess fat can be drained off. This step builds a savory foundation and sets your Cheesy Taco Pasta Recipe up for maximum flavor.
Step 2: Sauté the Veggies
Next, toss in the diced onion and let it soften for about 3–4 minutes. When it starts to look translucent and smells sweet, stir in the minced garlic. Cook for another 30 seconds until fragrant—this duo adds depth and a gentle sweetness that balances the spices.
Step 3: Spice It Up
Sprinkle in the taco seasoning, salt, and black pepper. Stir everything together so the beef and veggies are evenly coated with those signature taco spices. This is when the kitchen starts smelling absolutely amazing!
Step 4: Build the Sauce
Pour in the diced tomatoes with green chilies, tomato sauce, and beef broth. Give it all a good stir, scraping up any flavorful bits from the bottom. The broth and tomatoes create a rich, saucy base that the pasta will soak up as it cooks.
Step 5: Cook the Pasta
Add the uncooked pasta shells straight into the pot. Bring everything to a gentle boil, then reduce the heat to low, cover, and simmer for 12–15 minutes. Stir occasionally to make sure the pasta cooks evenly and doesn’t stick. You’ll know it’s ready when the pasta is tender and most of the liquid has been absorbed.
Step 6: Make It Cheesy
Turn off the heat and stir in the shredded cheddar and Monterey Jack cheeses, along with the sour cream. Watch as the cheeses melt into the sauce, making it thick, creamy, and utterly irresistible. This is where the Cheesy Taco Pasta Recipe gets all its signature richness!
Step 7: Garnish and Serve
Spoon the pasta into bowls and sprinkle with freshly chopped cilantro or green onions. Serve it up hot and watch everyone dig in with big, happy smiles.
How to Serve Cheesy Taco Pasta Recipe
Garnishes
A final flourish of fresh toppings takes this dish from delicious to dazzling. I love scattering chopped cilantro or green onions over each bowl for a burst of color and garden-fresh flavor. For extra crunch, try a handful of crushed tortilla chips or a dollop of avocado. These little touches make every serving of the Cheesy Taco Pasta Recipe feel extra special.
Side Dishes
This pasta is hearty enough to stand alone, but if you want to round out the meal, think simple sides. A crisp green salad with lime vinaigrette, sweet corn, or a plate of sautéed peppers and onions all pair beautifully. Even a side of warm, toasty garlic bread is a fun twist—after all, who doesn’t love sopping up that cheesy sauce?
Creative Ways to Present
Want to really wow the table? Try serving your Cheesy Taco Pasta Recipe in mini cast iron skillets or colorful bowls for a festive, taco-night vibe. You can even set up a “pasta bar” with various toppings—think diced tomatoes, sliced jalapeños, or extra cheese—so everyone can customize their bowl just the way they like it. It’s a guaranteed hit for family dinners or casual get-togethers!
Make Ahead and Storage
Storing Leftovers
One of the best things about this recipe is how well it keeps! Simply let the pasta cool, then transfer leftovers to an airtight container. Store it in the refrigerator for up to 3–4 days. The flavors actually deepen overnight, making lunchtime leftovers something to look forward to.
Freezing
If you want to stash some away for an easy future meal, this Cheesy Taco Pasta Recipe freezes beautifully. Portion the cooled pasta into freezer-safe containers or zip-top bags, removing as much air as possible. Freeze for up to 2 months. When you’re ready to enjoy, thaw it in the fridge overnight before reheating.
Reheating
To reheat, simply place your portion in a microwave-safe bowl and cover loosely. Heat in 1-minute bursts, stirring between each, until hot and creamy. If the pasta seems a bit thick, add a splash of milk or broth to loosen it up. You can also reheat gently on the stovetop over low heat, stirring often.
FAQs
Can I use a different type Main Course
Absolutely! This Cheesy Taco Pasta Recipe is delicious with ground turkey or chicken for a lighter spin. You can even use plant-based crumbles if you want a vegetarian version—the taco flavors work well with just about any protein.
What kind of pasta works best?
Pasta shells are ideal because they catch all the cheesy sauce inside, but feel free to use any short pasta you have on hand, like penne, rotini, or even elbow macaroni. The recipe is flexible, so use what you love!
How can I make it spicier?
To turn up the heat, add a pinch of cayenne pepper, a splash of your favorite hot sauce, or use spicy taco seasoning. You can also stir in some chopped fresh jalapeños or add extra green chilies for an extra kick.
Is the Cheesy Taco Pasta Recipe kid-friendly?
Yes! Kids love the creamy cheese and familiar taco flavors. If you’re worried about spice, just use mild diced tomatoes with green chilies and a gentle taco seasoning. You can always add more heat to individual bowls for the grown-ups.
Can I make this ahead for a party?
Definitely! This recipe is perfect for making ahead. Prepare it as directed, then reheat gently before serving. Keep some extra cheese and toppings on hand to freshen it up right before guests arrive.
Final Thoughts
If you’re craving a dinner that’s equal parts comforting, flavorful, and fun, you have to try this Cheesy Taco Pasta Recipe. It’s quick, family-friendly, and guaranteed to bring smiles all around the table. Grab your skillet and get cooking—your new favorite weeknight meal is just 30 minutes away!
Print
Cheesy Taco Pasta Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Mexican-American
- Diet: Non-Vegetarian
Description
A comforting and flavorful Cheesy Taco Pasta recipe that combines the bold spices of taco seasoning with creamy cheeses and tender pasta shells. This easy one-pot dish is perfect for a quick weeknight dinner, featuring ground beef, diced tomatoes with green chilies, and a cheesy sour cream finish, garnished with fresh cilantro or green onions for a vibrant touch.
Ingredients
Meat and Vegetables
- 1 tablespoon olive oil
- 1 pound ground beef
- 1 small onion, diced
- 2 cloves garlic, minced
Seasonings and Sauces
- 2 tablespoons taco seasoning
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 (10 oz) can diced tomatoes with green chilies
- 1/2 cup tomato sauce
- 2 cups beef broth
Pasta and Dairy
- 2 cups uncooked pasta shells
- 1 cup shredded cheddar cheese
- 1/2 cup shredded Monterey Jack cheese
- 1/2 cup sour cream
Garnish
- Chopped cilantro or green onions
Instructions
- Brown the Beef: Heat olive oil in a large skillet or pot over medium heat. Add the ground beef and cook until browned, breaking it apart as it cooks. Drain excess fat if needed.
- Sauté Onion and Garlic: Add the diced onion to the beef and cook for 3–4 minutes until softened. Stir in the minced garlic and cook for another 30 seconds until fragrant.
- Add Seasonings: Mix in the taco seasoning, salt, and black pepper evenly into the beef mixture.
- Combine Liquids and Pasta: Add the diced tomatoes with green chilies, tomato sauce, and beef broth to the pot. Stir in the uncooked pasta shells to combine all ingredients.
- Cook Pasta: Bring the mixture to a boil, then reduce heat to low. Cover and simmer for 12–15 minutes, stirring occasionally, until pasta is cooked through and most of the liquid is absorbed.
- Finish with Cheese and Cream: Remove the pot from heat. Stir in the shredded cheddar cheese, Monterey Jack cheese, and sour cream until everything is melted, creamy, and well combined.
- Garnish and Serve: Sprinkle chopped cilantro or green onions over the top and serve the Cheesy Taco Pasta hot for a delicious meal.
Notes
- You can substitute ground turkey or chicken for a lighter protein option.
- Add a pinch of cayenne pepper or a few dashes of hot sauce to increase the spice level.
- This dish reheats well, making it convenient for leftovers.
- The recipe is freezer-friendly; store in airtight containers and thaw before reheating.
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 460
- Sugar: 4 g
- Sodium: 690 mg
- Fat: 24 g
- Saturated Fat: 11 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 3 g
- Protein: 26 g
- Cholesterol: 75 mg
