Why I’ll Love This Recipe

I enjoy how everything comes together in one skillet for easy cleanup.

I like that it combines classic taco flavors with creamy, cheesy pasta.

I appreciate that the ingredients are simple and easy to find.

I can customize it with different proteins, vegetables, or spice levels.

I love that the leftovers taste just as delicious the next day.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

pasta (shells, rotini, or penne)
ground beef
onion, diced
garlic, minced
taco seasoning
diced tomatoes with green chilies
tomato sauce
beef broth
cream cheese
shredded cheddar cheese
shredded Monterey Jack cheese
olive oil
salt
black pepper
chopped cilantro (optional, for garnish)
sliced green onions (optional, for garnish)

Directions

I cook the pasta according to the package directions until it is al dente, then I drain it and set it aside.
I heat the olive oil in a large skillet over medium heat and cook the diced onion until it softens.
I add the garlic and ground beef, cooking until the beef is browned. I drain any excess grease if needed.
I stir in the taco seasoning until the beef is evenly coated.
I add the diced tomatoes with green chilies, tomato sauce, and beef broth, then I let the mixture simmer for about 5 minutes.
I stir in the cream cheese until it melts completely into the sauce.
I add the cooked pasta and gently toss everything together until well coated.
I sprinkle the cheddar and Monterey Jack cheeses over the pasta and stir until they melt into a creamy sauce.
I garnish the finished dish with chopped cilantro and sliced green onions before serving.

Servings and Timing

Servings: 6
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes

Variations

I substitute ground turkey or ground chicken for a lighter version.
I use spicy taco seasoning or diced jalapeños for extra heat.
I stir in black beans and corn to make the dish even more filling.
I replace the beef with plant-based ground meat for a vegetarian-friendly option.
I top each serving with diced avocado, sour cream, crushed tortilla chips, or fresh salsa.

Storage/Reheating

I store leftover taco pasta in an airtight container in the refrigerator for up to 4 days.

I freeze cooled portions in freezer-safe containers for up to 3 months.

I thaw frozen pasta overnight in the refrigerator before reheating.

I reheat the pasta in a skillet over medium-low heat with a splash of broth or milk to keep the sauce creamy. I can also reheat individual portions in the microwave, stirring halfway through for even heating.

FAQs

Can I make taco pasta ahead of time?

I often prepare it a day in advance because the flavors blend together even more after resting in the refrigerator.

What is the best pasta to use?

I like using shells, rotini, or penne because they hold the creamy taco sauce well.

Can I make this recipe spicy?

I add extra chili powder, cayenne pepper, diced jalapeños, or hot sauce whenever I want more heat.

Can I use a different type of cheese?

I enjoy using Pepper Jack, Colby Jack, or a Mexican cheese blend instead of cheddar and Monterey Jack for a different flavor.

What should I serve with taco pasta?

I like serving it with garlic bread, a green salad, Mexican street corn, tortilla chips with salsa, or sliced avocado for a complete meal.

Conclusion

I always enjoy making taco pasta because it delivers the best of two comfort food favorites in one delicious dish. The creamy cheese sauce, seasoned beef, and taco-inspired flavors make every bite rich and satisfying. Whether I prepare it for a quick family dinner or save the leftovers for another meal, this recipe never disappoints.

Taco Pasta Recipe

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This taco pasta is a creamy, cheesy one-skillet meal that combines bold taco flavors with tender pasta for the ultimate comfort food. It’s quick, family-friendly, and perfect for busy weeknight dinners.

Author: Laura
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Yield: 6 servings
Category: Main Course
Method: Stovetop
Cuisine: Tex-Mex
Diet: Halal

Instructions

Cook the pasta according to the package directions until al dente. Drain and set aside.
Heat the olive oil in a large skillet over medium heat. Cook the diced onion until softened.
Add the garlic and ground beef, cooking until the beef is browned. Drain excess grease if necessary.
Stir in the taco seasoning until the beef is evenly coated.
Add the diced tomatoes with green chilies, tomato sauce, and beef broth. Simmer for about 5 minutes.
Stir in the cream cheese until completely melted and smooth.
Add the cooked pasta and toss until evenly coated in the sauce.
Sprinkle in the cheddar and Monterey Jack cheeses, stirring until melted and creamy.
Garnish with chopped cilantro and sliced green onions, if desired, and serve immediately.

Notes

Substitute ground turkey or chicken for a lighter version.
Add black beans, corn, or diced jalapeños for extra flavor and texture.
Use Pepper Jack, Colby Jack, or a Mexican cheese blend instead of cheddar and Monterey Jack.
Top with diced avocado, sour cream, crushed tortilla chips, or fresh salsa before serving.
Store leftovers in the refrigerator for up to 4 days or freeze for up to 3 months. Reheat with a splash of broth or milk to restore the creamy texture.

Nutrition

Serving Size: 1 serving
Calories: 590 kcal
Sugar: 6 g
Sodium: 980 mg
Fat: 31 g
Saturated Fat: 15 g
Unsaturated Fat: 13 g
Trans Fat: 1 g
Carbohydrates: 42 g
Fiber: 3 g
Protein: 33 g
Cholesterol: 105 mg