Cheesy Taco Pasta
This Cheesy Taco Pasta is the perfect weeknight comfort food—quick, satisfying, and bursting with bold Tex-Mex flavor. A mouthwatering mix of pasta, ground beef, zesty taco seasoning, and lots of gooey cheese—this dish is sure to become a family favorite.
Some nights, you just need dinner to be easy and stress-free.
That’s exactly how this Cheesy Taco Pasta was born in my kitchen.
I had leftover ground beef, a half box of pasta, and a craving for tacos—but not the energy to make them from scratch.
A few pantry staples later, this fusion dish came to life.
Now it’s on repeat at our dinner table, especially when we want something cheesy, hearty, and ready in under 30 minutes.
Why You’ll Love This
- Quick & Easy – One skillet, under 30 minutes, and dinner is ready!
- Kid-Friendly – Cheesy, saucy, and taco-flavored? Yes, please!
- Pantry-Friendly – Uses common kitchen staples like pasta, ground beef, and canned tomatoes.
- Customizable – Add beans, corn, or bell peppers to make it your own.
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Cuisines: Tex-Mex, American
Servings: 4
Estimated Cost: $10–12
Equipment:
- Large skillet or sauté pan
- Wooden spoon or spatula
- Cheese grater
- Measuring cups and spoons
Ingredients
- 8 oz pasta (penne, rotini, or shells work best)
- 1 lb ground beef
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 packet taco seasoning (or 2 tbsp homemade)
- 1/2 cup water
- 1 (10 oz) can diced tomatoes with green chilies (like Rotel)
- 1/2 cup tomato sauce
- 1 cup shredded cheddar cheese
- 1 cup shredded Monterey Jack cheese
- 1/2 cup sour cream
- Salt and pepper to taste
- Optional toppings: chopped cilantro, green onions, jalapeños
Step-by-Step Instructions
- Cook the pasta: Bring a large pot of salted water to a boil. Cook pasta according to package directions until al dente. Drain and set aside.
- Brown the beef: In a large skillet over medium heat, cook the ground beef until no longer pink. Drain any excess grease.
- Add onion and garlic: Stir in the diced onion and cook for 3–4 minutes until softened. Add the garlic and cook for another 30 seconds.
- Season the beef: Add taco seasoning and 1/2 cup water. Stir well to combine, letting it simmer for 2–3 minutes.
- Mix in tomatoes and sauce: Add diced tomatoes with green chilies and tomato sauce. Stir and let it simmer for 5 minutes.
- Combine pasta and beef: Add the cooked pasta to the skillet and stir to coat with the sauce.
- Add cheese and sour cream: Turn the heat to low, then mix in shredded cheeses and sour cream. Stir until melted and creamy.
- Serve: Garnish with your favorite toppings and serve hot.
Nutrition Facts
Per serving (approximate):
Calories: 580
Protein: 29g
Carbohydrates: 45g
Fat: 31g
Saturated Fat: 16g
Cholesterol: 95mg
Sodium: 950mg
Fiber: 3g
Sugar: 5g
Tips for Success
- Don’t overcook the pasta – Keep it al dente so it doesn’t get mushy when mixed with the sauce.
- Use freshly shredded cheese – It melts better than pre-shredded varieties and gives a creamier texture.
- Make it spicier – Add a pinch of cayenne or a splash of hot sauce if you like more heat.
- Double the recipe – It’s perfect for meal prep and reheats beautifully for lunch the next day.
Cheesy Taco Pasta
Ingredients
- 8 oz pasta penne, rotini, or shells work best
- 1 lb ground beef
- 1 small onion diced
- 2 cloves garlic minced
- 1 packet taco seasoning or 2 tbsp homemade
- ½ cup water
- 1 10 oz can diced tomatoes with green chilies (like Rotel)
- ½ cup tomato sauce
- 1 cup shredded cheddar cheese
- 1 cup shredded Monterey Jack cheese
- ½ cup sour cream
- Salt and pepper to taste
- Optional toppings: chopped cilantro green onions, jalapeños
Instructions
- Cook the pasta: Bring a large pot of salted water to a boil. Cook pasta according to package directions until al dente. Drain and set aside.
- Brown the beef: In a large skillet over medium heat, cook the ground beef until no longer pink. Drain any excess grease.
- Add onion and garlic: Stir in the diced onion and cook for 3–4 minutes until softened. Add the garlic and cook for another 30 seconds.
- Season the beef: Add taco seasoning and 1/2 cup water. Stir well to combine, letting it simmer for 2–3 minutes.
- Mix in tomatoes and sauce: Add diced tomatoes with green chilies and tomato sauce. Stir and let it simmer for 5 minutes.
- Combine pasta and beef: Add the cooked pasta to the skillet and stir to coat with the sauce.
- Add cheese and sour cream: Turn the heat to low, then mix in shredded cheeses and sour cream. Stir until melted and creamy.
- Serve: Garnish with your favorite toppings and serve hot.
Notes
- Don’t overcook the pasta – Keep it al dente so it doesn’t get mushy when mixed with the sauce.
- Use freshly shredded cheese – It melts better than pre-shredded varieties and gives a creamier texture.
- Make it spicier – Add a pinch of cayenne or a splash of hot sauce if you like more heat.
- Double the recipe – It’s perfect for meal prep and reheats beautifully for lunch the next day.
Common Questions
Can I use ground turkey instead of beef?
Yes! Ground turkey or chicken both work great as lighter alternatives.
Can I make this ahead of time?
Absolutely. Prepare the dish, let it cool, and store in an airtight container for up to 3 days. Reheat in the microwave or on the stove.
What kind of pasta is best?
Short-cut pasta like shells, penne, or rotini hold the sauce well and are best for this dish.
Is this freezer-friendly?
Yes! Let it cool completely, transfer to a freezer-safe container, and freeze for up to 2 months. Thaw overnight in the fridge before reheating.
Whether it’s a busy weeknight or a cozy weekend dinner, Cheesy Taco Pasta is a no-fuss, crowd-pleasing meal that always delivers big flavor.
Try it once, and it’ll become one of your go-to recipes.
Happy cooking!
