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A white bowl filled with Creamy Cheesy Taco Pasta, garnished with fresh cilantro and diced tomatoes.

One Skillet Creamy Cheesy Taco Pasta

This one-skillet masterpiece brings together the zesty, comforting flavors of tacos with a hearty, creamy pasta. Tender pasta shells cook in a savory, taco-seasoned broth and are finished with a luscious cream cheese and cheddar sauce. It's the ultimate 30-minute weeknight dinner that delivers maximum flavor with minimal cleanup.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4
Course: Dinner, Main Course
Cuisine: American, Mexican-inspired
Calories: 750
Ingredients Equipment Method Notes

Ingredients
  

  • 1 tbsp olive oil
  • 1 lb lean ground beef 85/15 or 90/10
  • 1 medium yellow onion, diced
  • 3 cloves garlic, minced
  • 2 tbsp all-purpose flour
  • 4 cups beef broth
  • 12 oz medium pasta shells, uncooked
  • 1/2 cup heavy cream
  • 4 oz block-style cream cheese, cubed
  • 2 cups shredded sharp cheddar cheese
  • Salt and black pepper, to taste
  • Optional toppings: chopped fresh cilantro, sour cream, diced avocado, sliced jalapeños, crushed tortilla chips

Equipment

  • Large skillet or Dutch oven
  • Wooden spoon or spatula
  • Cutting board
  • Chef's knife
  • Cheese grater
  • Measuring cups and spoons

Method
 

  1. Heat olive oil in a large skillet or Dutch oven over medium-high heat. Add the ground beef and cook, breaking it up with a spoon, until browned, about 5-7 minutes. Drain off any excess grease.
  2. Add the diced onion to the skillet and cook for 4-5 minutes until softened. Stir in the minced garlic and cook for another minute until fragrant.
  3. Sprinkle the taco seasoning and flour over the beef mixture. Stir continuously for one minute to toast the spices and cook out the raw flour taste.
  4. Pour in the beef broth, scraping up any browned bits from the bottom of the pan. Stir in the undrained can of Rotel tomatoes. Bring the mixture to a gentle simmer.
  5. Add the uncooked pasta shells and stir to combine, ensuring the pasta is mostly submerged in the liquid.
  6. Reduce the heat to medium-low, cover the skillet, and simmer for 12-15 minutes, or until the pasta is al dente. Stir occasionally to prevent sticking.
  7. Remove the skillet from the heat. Add the cubed cream cheese and heavy cream, stirring until the cream cheese is fully melted and the sauce is smooth.
  8. Stir in the shredded cheddar cheese until melted and combined. Season with salt and pepper to taste. Serve immediately with your favorite toppings.

Notes

Variations & Tips:
- Meat: Ground turkey or chicken can be substituted for ground beef.
- Pasta: Rotini, penne, or elbow macaroni are great alternatives to shells.
- Spice Level: For less heat, use a can of plain diced tomatoes instead of Rotel.
- Cheese: Colby Jack or Monterey Jack can be used in place of sharp cheddar.
- Flavor Boosts: Add a can of drained black beans or 1 cup of frozen corn along with the cheese. For a smoky flavor, add 1 tsp of chipotle powder with the taco seasoning. A squeeze of fresh lime juice at the end will brighten all the flavors.
Cooking Pitfalls to Avoid:
- Always drain the grease from the beef to prevent an oily sauce.
- Maintain a gentle simmer, not a rolling boil, when cooking the pasta to prevent it from breaking apart.
- CRITICAL: Remove the skillet from the heat *before* adding the cream cheese and cheddar to ensure a smooth, velvety sauce that does not separate or become grainy.