Cheesy Taco Pasta is loaded with seasoned ground beef, black beans, corn, gooey cheese, and tender pasta. It’s beefy, cheesy, and ridiculously easy to make. It’s a one-pot meal that’s perfect for weeknight dinners.
I love tacos and pasta, so this cheesy beef taco pasta recipe is a go-to meal for my family. Not only is it full of zesty spices and Mexican flavors, but it’s also great for feeding the entire family. That makes it a perfect dish.
If your family loves Taco Tuesday as much as mine does, then you’ll want to try these crockpot chicken tacos and mini fried tacos.
Why You’ll Love This Recipe
- Quick & Easy: On the table in 30 minutes, making it ideal for busy nights.
- Family-Friendly: Like our cheesy beef pasta this dish is a hit with kids and adults alike! It’s the perfect comfort food.
- Budget-Friendly: Made with affordable ingredients you likely already have in your pantry.
Ingredients
- Ground beef: This is the main protein for the dish. I recommend using lean ground beef; however, any type of beef will work.
- Seasonings: Slap Ya Mama and taco seasoning add a bit of heat and that classic taco flavor.
- Rotel: These canned tomatoes with chilies adds a bit of acidity and a little sweetness.
- Canned vegetables: We add in some whole kernel corn for some texture and color while black beans boost the protein and fiber.
- Cheese: Cream cheese combines with the heavy cream to add richness and creaminess while also thickening the sauce. Sharp cheddar cheese adds a sharp, tangy flavor, and is a must-have for any taco inspired dish.
- Pasta: I like to use elbow macaroni; however, you can use any type of pasta that you have on hand.
See the recipe card below for the full ingredient list and the amounts, nutritional information, and detailed instructions.
Variations
- Make it Mild: Substitute a can of diced green chilies for the jalapeno for a milder flavor.
- Protein Swap: Use ground turkey or ground chicken instead. You could even use ground chorizo for a spicier version.
- Vegetarian: Skip the beef and add in some extra beans or use a plant-based ground beef alternative for a vegetarian option.
- Veggie Boost: Add zucchini, spinach, or green beans to boost the nutrition.
- Add More Cheese: Mix in some pepper jack cheese for an extra burst of flavor!
Try this green chile pasta for similar flavors that’s a little bit different!
How to Make Cheesy Taco Pasta
Before you get started, you will need to grab a larger skillet. If you don’t have one that’s large enough, you can also use a large pot.
- Step 1: Brown the meat. Brown the ground beef, onions, jalapenos, and seasonings until the meat is no longer pink and the onions are tender. Drain the excess grease.
- Step 2: Add the taco seasoning. Add the taco seasoning and water, and simmer for 10 minutes or until most of the water has evaporated.
- Step 3: Stir in the liquids. Add the vegetable broth, heavy cream, and Rotel. Stir until combined, and then bring to a simmer.
- Step 4: Add the beans. Pour the corn, beans, and raw pasta into the skillet. Cook for about 10-15 minutes or until the pasta is tender.
- Step 5: Mix in the cheese. Stir in the cream cheese and cheddar cheese until well combined and melted. Serve hot.
Top your pasta with some homemade guacamole for more Tex-Mex flavor!
Storage Directions
- Storing: Leftovers can be stored in an airtight container in the refrigerator for up to 4 days. You can also freeze the leftovers in a freezer-safe container for up to 3 months.
- Reheating: Reheat the leftovers in a skillet over medium-low heat until warm and bubbly. You can also reheat individual portions in the microwave. If it seems a bit dry you can add some milk or broth to add some moisture.
Serving Suggestions
- Garnish with chopped cilantro, sliced green onions, or a dollop of sour cream for extra flavor.
- Serve with 7-layer bean dip or this enchilada dip along with tortilla chips, for a fun taco night twist.
- Make it part of a crowd-pleasing meal by adding easy charro beans or this easy Spanish rice on the side.
Expert Tips
- Don’t Overcook the Pasta: Slightly al dente pasta works best, as it will continue to absorb the sauce.
- Shred Your Own Cheese: Freshly shredded cheese melts better than pre-packaged varieties.
- Cube the Cream Cheese: Dice the cream cheese into cubes, so it will melt faster. Once you add it stir the cream cheese continuously to help it melt and incorporate into the taco pasta.
- Use a Large Skillet: This is a one-pot meal so make sure to use a large skillet or pot so everything will fit.
Recipe FAQs
Yes, you can make the sauce for this one-pot cheesy taco pasta up to 2 days in advance. To reheat, transfer it back to a saucepan, add a splash of water or beef broth to loosen it, and then toss with freshly cooked pasta before serving.
Short pasta, such as shells, penne, or elbow macaroni, works best for taco cheesy pasta because it holds the sauce well and is easy to eat.
If you are using lean ground beef, there is no need to drain. However, if you have fatty meat, you will need to drain it.
Try This Delicious Pasta Recipe Today
This easy pasta recipe is full of beef, cheese, and zesty Mexican spices. It’s also super easy to make which is a huge bonus. This delicious recipe is perfect for family dinners, parties, and any gathering. Give it a try, and I know it will be a part of your regular dinner rotation for the foreseeable feature.
More Delicious Pasta Recipes
Love pasta dishes as much as my family does? Don’t miss these delicious recipes:
Cheesy Taco Pasta
Ingredients
- 2 pounds ground beef
- 1 medium onion, diced
- 1 jalapeno, stems and seeds removed, diced
- 1 teaspoon Slap Ya Mama seasoning
- 1 teaspoon black pepper
- 1 teaspoon garlic powder
- ¼ cup taco seasoning
- ¾ cup water
- 32 ounce vegetable broth
- 1 cup heavy cream
- 10 ounce Rotel (tomatoes and peppers)
- 15 ounce whole kernel corn, drained
- 15 ounce black beans, drained, rinsed
- 4 ounce cream cheese
- 1½ cups sharp cheddar cheese
- 8 ounce elbow macaroni
Instructions
- In a large skillet over medium heat, add ground beef, onions, jalapenos, and seasonings.
- Cook until the meat is no longer pink and onions and peppers are tender.
- Drain grease and return to the pan.
- Add taco seasoning and water to the skillet, stir and let simmer for 10 minutes.
- Pour vegetable broth, heavy cream, and Rotel into pan. Stir to combine and simmer until hot.
- Next, add corn, beans, and pasta. Stir to combine and cook until pasta is tender.
- Add cream cheese, and sharp cheddar. Stir until cream cheese is melted, and serve hot.
Video
Notes
- Shred your own cheese: I know it’s tempting to grab the bagged stuff, but freshly shredded cheese melts way smoother and creamier.
- Cube that cream cheese: Chop it into small chunks so it melts faster and blends right into the sauce without any lumps.
- Reheating: If your pasta appears a little dry after reheating, add a splash of beef broth or water to help thin it out.
