Cheesy Taco Pasta

Cheesy Taco Pasta is the perfect fusion of two family-favorite dishes: tacos and creamy pasta. Loaded with taco-seasoned ground beef, melty cheddar cheese, and tender pasta shells, it’s a hearty, comforting weeknight meal you can whip up in just 25 minutes. If you’re looking for something quick, cheesy, and satisfying, this one-skillet wonder hits all the right notes.

Why You’ll Love This Recipe

• Ready in 25 minutes—perfect for busy weeknights
• One pan and one pot = less mess, more convenience
• Cheesy, creamy, and flavorful with every bite
• Kid-approved and adult-loved
• Highly customizable with your favorite toppings

Ingredients

• 1 lb ground beef
• 2 cups uncooked pasta (e.g., shells or penne)
• 1 packet taco seasoning
• 1 cup salsa
• 1 ½ cups shredded cheddar cheese
• ½ cup cream or milk
• 1 tbsp olive oil
• Salt and pepper, to taste
• Optional toppings: chopped cilantro, diced tomatoes, sour cream

Directions

Cook the Pasta

1. Bring a large pot of salted water to a boil.
2. Cook the pasta according to package instructions until al dente.
3. Drain and set aside.

Brown the Ground Beef

4. In a large skillet, heat 1 tablespoon olive oil over medium heat.
5. Add the ground beef, breaking it apart with a spatula as it cooks.
6. Cook until browned and no longer pink, about 6–8 minutes.
7. Drain excess fat from the skillet.

Season and Add Salsa

8. Return the cooked beef to the skillet.
9. Add the taco seasoning and 1 cup salsa.
10. Stir to combine and let it cook for 1–2 minutes to enhance the flavor.

Combine and Melt the Cheese

11. Reduce the heat to low. Add the cooked pasta into the skillet with the beef.
12. Stir in the cream or milk and shredded cheddar cheese.
13. Mix until the cheese is fully melted and the pasta is coated in a creamy, cheesy sauce.

Final Seasoning and Serve

14. Season with salt and pepper to taste.
15. Serve hot, garnished with optional toppings like chopped cilantro, diced tomatoes, or sour cream.

Pro Tips and Variations

• Use ground turkey or chicken for a leaner version.
• Add diced jalapeños or chili flakes if you like it spicy.
• Stir in black beans, corn, or bell peppers for extra veggies.
• Swap out cheddar for Monterey Jack, pepper jack, or Mexican blend cheese.
• Want a casserole-style bake? Pour into a baking dish, top with more cheese, and broil until bubbly.

Serving Suggestions

• Serve with a side of tortilla chips or a crisp green salad.
• Great with Mexican street corn or guacamole and lime wedges.
• Try spooning leftovers into taco shells or over nachos for a fun twist.

Storage / Reheating

• Store leftovers in an airtight container in the fridge for up to 4 days.
• Reheat in a skillet over medium-low heat with a splash of milk to revive the creaminess.
• To freeze, place in airtight containers and store for up to 3 months. Thaw overnight in the fridge before reheating.

FAQs

Can I make this vegetarian?
Yes—use meatless crumbles, black beans, or crumbled tofu instead of beef.

Is this freezer-friendly?
Absolutely. Portion it out, freeze for up to 3 months, and thaw before reheating.

Can I use a different type of cheese?
Definitely. Try pepper jack, mozzarella, or Mexican cheese blend.

How can I make it spicier?
Add hot sauce, cayenne, or diced jalapeños during cooking.

Conclusion

This Cheesy Taco Pasta brings together everything you love about tacos and creamy pasta in one easy, satisfying meal. It’s quick enough for weeknights, hearty enough for leftovers, and flexible enough to customize any way you like. From the rich taco-seasoned beef to the gooey cheese and tender pasta, every bite is packed with flavor and comfort.

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