CHEESY TACO PASTA QUICK EASY

Are you craving the bold flavors of taco night but want something a little different, a little cozier, and a whole lot cheesier? This Cheesy Taco Pasta is the answer to your weeknight dinner prayers, combining the best of both worlds into one incredibly satisfying dish. Get ready for a fiesta in a bowl – it’s faster than ordering takeout, and I promise, the whole family will be begging for seconds!

Ingredients

For the Pasta:

• 1 pound pasta (rotini, penne, or your favorite shape)
• 1 tablespoon olive oil
• 1 pound ground beef
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1 packet taco seasoning
• 1 (15 ounce) can tomato sauce
• 1 (10 ounce) can diced tomatoes and green chiles (like Rotel)
• 1 cup beef broth

For the Cheesy Goodness:

• 8 ounces cream cheese, softened
• 2 cups shredded cheddar cheese
• Optional toppings: sour cream, chopped cilantro, diced tomatoes, avocado

Step-by-Step Instructions: Let’s Get Cooking!

Get the Pasta Ready:

1. Cook the pasta according to package directions. Drain well and set aside. Don’t overcook it; we want it al dente because it will cook a little more in the sauce.

Brown the Beef:

1. While the pasta is cooking, heat the olive oil in a large skillet over medium-high heat.
2. Add the ground beef and cook, breaking it up with a spoon, until browned. Drain off any excess grease. This is crucial for avoiding a greasy pasta dish later.

Sauté the Aromatics:

1. Add the chopped onion and minced garlic to the skillet with the ground beef. Cook until the onion is softened and translucent, about 5 minutes. Your kitchen should be smelling amazing right about now!

Bring on the Taco Flavor:

1. Stir in the taco seasoning, tomato sauce, diced tomatoes and green chiles (Rotel), and beef broth. Bring to a simmer. This is where the magic happens!
2. Reduce the heat to low, cover, and let simmer for 10 minutes, stirring occasionally. This allows the flavors to meld together beautifully.

Make it Cheesy:

1. Remove the skillet from the heat and stir in the softened cream cheese until it’s completely melted and smooth. Don’t skip softening the cream cheese; otherwise, you’ll end up with lumps!
2. Add 1 1/2 cups of the shredded cheddar cheese and stir until melted and creamy. Reserve the remaining 1/2 cup of cheese for topping.

Combine and Serve:

1. Add the cooked pasta to the skillet and toss to coat evenly with the cheesy taco sauce.
2. Pour the pasta into a serving dish or individual bowls. Top with the remaining shredded cheddar cheese and your favorite taco toppings.
3. Serve immediately and enjoy your delicious Cheesy Taco Pasta!

Tips and Tricks for Taco Pasta Perfection

Pasta Selection Matters:

While you can use any pasta shape you like, I find that rotini or penne work best because their ridges and tubes grab onto the sauce beautifully. Bowtie pasta also works well. Avoid long, thin pasta like spaghetti, as the sauce might not cling as effectively.

Spice It Up (or Down):

If you like a spicier taco pasta, use a spicier taco seasoning or add a pinch of cayenne pepper to the sauce. If you’re making it for kids (or spice-averse adults), use a mild taco seasoning and omit the cayenne pepper.

Add Some Veggies:

Want to sneak in some extra veggies? Add some chopped bell peppers, corn, or black beans to the skillet along with the onion and garlic. They’ll add flavor, color, and nutrients to your Cheesy Taco Pasta.

Make it Ahead:

You can prepare the taco meat sauce ahead of time and store it in the refrigerator for up to 3 days. When you’re ready to serve, simply reheat the sauce, cook the pasta, and combine everything according to the recipe instructions. This is a huge time-saver on busy weeknights!

Cream Cheese Concerns:

Remember to soften the cream cheese before adding it to the sauce! This is absolutely key to a smooth and creamy sauce. If you forget, you can microwave the cream cheese for 30 seconds to soften it up.

Variations to Make it Your Own

Chicken Taco Pasta:

Swap the ground beef for shredded chicken for a lighter version. You can even use leftover Pulled Chicken Tacos to make it extra easy!

Vegetarian Taco Pasta:

Omit the meat altogether and add a can of drained and rinsed black beans and corn. You could even add some crumbled vegetarian ground beef substitute.

Spicy Chorizo Taco Pasta:

For a bolder flavor, use chorizo instead of ground beef. Just be sure to drain off any excess grease.

Mexican Street Corn Inspired:

Elevate your taco pasta by incorporating the flavors of Mexican street corn. Consider making a side of Mexican Street Corn Pasta Salad for the perfect pairing.

What to Serve with Cheesy Taco Pasta

While Cheesy Taco Pasta is delicious on its own, here are a few side dishes that would complement it perfectly:

• A simple green salad with a light vinaigrette
• Tortilla chips and salsa
• Guacamole
• Corn on the cob
• Chicken Taco Soup (for a truly Tex-Mex meal!)

Other Taco-Inspired Recipes You’ll Love

If you’re a fan of taco flavors, here are a few other recipes you might enjoy:

• Rotel Chicken Pasta: A creamy and cheesy pasta dish with chicken, Rotel tomatoes, and plenty of flavor.
• Mexican Street Corn White Chicken Chili: A creamy and flavorful chili that’s perfect for a chilly evening.
• Chicken Taco Soup: A hearty and comforting soup that’s packed with taco flavors.

Storing and Reheating Leftovers

Storing:

Store any leftover Cheesy Taco Pasta in an airtight container in the refrigerator for up to 3 days. Be aware that the pasta might absorb some of the sauce as it sits, so it might be a bit drier when you reheat it.

Reheating:

To reheat, simply microwave the pasta in 30-second intervals, stirring in between, until heated through. You can also reheat it in a skillet over medium heat, adding a splash of milk or beef broth if needed to loosen up the sauce.

Why I Love This Recipe

This Cheesy Taco Pasta is one of my go-to weeknight meals because it’s so quick, easy, and satisfying. It’s also a great way to use up leftover ground beef or chicken. But the best part is that it’s a crowd-pleaser – everyone always loves it! Plus, the variations are endless, so you can easily customize it to your liking. Give it a try, and I think you’ll agree!

So there you have it – my take on a fast and delicious Cheesy Taco Pasta! I hope you enjoy making and eating it as much as I do. Happy cooking, and remember to have fun in the kitchen!

Cheesy Taco Pasta

This Cheesy Taco Pasta recipe combines the best of taco flavors with the comfort of pasta. It’s a quick and easy weeknight meal that’s sure to be a family favorite, offering a satisfying and customizable dish ready faster than takeout.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Servings: 6

Course: Main Course

Cuisine: Mexican-American

Calories: 550

Ingredients Equipment Method Notes

Ingredients

  

• 1 pound pasta rotini, penne, or your favorite shape
• 1 tablespoon olive oil
• 1 pound ground beef
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1 packet taco seasoning
• 1 cup beef broth
• 8 ounces cream cheese, softened
• 2 cups shredded cheddar cheese
• Optional toppings: sour cream, chopped cilantro, diced tomatoes, avocado

Equipment

• Large pot
• Colander
• Large Skillet
• Spoon
• Measuring cups
• Measuring spoons
• Knife
• Cutting board
• Serving dish or bowls

Method

 

1. Cook the pasta according to package directions. Drain well and set aside.
2. Heat the olive oil in a large skillet over medium-high heat.
3. Add the ground beef and cook, breaking it up with a spoon, until browned. Drain off any excess grease.
4. Add the chopped onion and minced garlic to the skillet with the ground beef. Cook until the onion is softened and translucent, about 5 minutes.
5. Stir in the taco seasoning, tomato sauce, diced tomatoes and green chiles, and beef broth. Bring to a simmer.
6. Reduce the heat to low, cover, and let simmer for 10 minutes, stirring occasionally.
7. Remove the skillet from the heat and stir in the softened cream cheese until it’s completely melted and smooth.
8. Add 1 1/2 cups of the shredded cheddar cheese and stir until melted and creamy. Reserve the remaining 1/2 cup of cheese for topping.
9. Add the cooked pasta to the skillet and toss to coat evenly with the cheesy taco sauce.
10. Pour the pasta into a serving dish or individual bowls. Top with the remaining shredded cheddar cheese and your favorite taco toppings.
11. Serve immediately and enjoy!

Notes

Spice it up by using spicier taco seasoning or adding cayenne pepper. For a milder version, use mild taco seasoning. Add veggies like bell peppers, corn, or black beans for extra flavor and nutrients. The taco meat sauce can be made ahead of time and stored in the refrigerator for up to 3 days. Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or in a skillet over medium heat, adding a splash of milk or beef broth if needed.