Cheesy Taco Pasta
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Here’s the scoop: you’ve got juicy ground beef, heaps of melted cheddar, and that perfect taco spice blend all coming together in one pan – that’s my Cheesy Taco Pasta, and it’s here to revolutionize your dinner game.
Easy Cheesy Taco Pasta
Dishes like this Cheesy Taco Pasta are absolutely my favorite, and I’m pretty sure they’re about to be yours too. It’s a magical combo of stretchy, melty cheese and that punchy taco kick that lights up every bite. Plus, the fact that it’s a breeze to make, ready and 30 minutes and clean up? Well, that’s just the cherry on top of a deliciously easy and satisfying meal. Trust me, you’re going to want seconds!
- Ground beef: Use extra lean ground beef. You can also substitute with ground turkey or chicken for a lighter touch.
- Onion: Feel free to use white, yellow, or red onions.
- Garlic: Brings in that essential aromatic punch. Use as much or as little as you like.
- Taco seasoning: This is where the dish gets its signature taco flair. Make your own blend or use a store-bought mix.
- Diced tomatoes: For that juicy, tangy element. Fresh tomatoes can work if canned aren’t handy.
- Green chilies: These add a mild, spicy kick. Adjust the heat with different types of chilies or leave them out if you prefer.
- Beef broth: I prefer to use a low sodium or no sodium added broth. Chicken or vegetable broth are great alternatives.
- Pasta: Mafalda, rotini or penne are my go-tos for their ability to hold sauce. Any short pasta will do the trick.
- Cheddar cheese: Feel free to experiment with other melting cheeses like Monterey Jack, mozzarella, Colby Jack, Pepper Jack or a Mexican blend cheese.
- Salt and pepper: Adjust according to your taste.
Making this Cheesy Taco Pasta is a cinch – it’s all the fun and flavor of your go-to meal, with a delicious twist!
Start by cooking the ground beef in a large skillet over medium heat. You want it nicely browned and crumbly. Now, if you’re not using extra lean beef, remember to drain any excess fat after the beef cooks.
Next, toss in the chopped onion with the browned beef. Cook it until it’s soft and fragrant, which usually takes about 5 minutes. Then, add the minced garlic and give it another minute.
Now, stir in the taco seasoning, diced tomatoes, and green chilies into the mix. Make sure everything is well combined. This step is all about infusing that signature taco taste into the dish.
Next, pour in the beef broth and add the dry pasta. Give it a good stir to mix everything together. Bring the whole thing to a boil, then reduce the heat. Cover and let it simmer until the pasta is tender, stirring occasionally. It should take about 15 minutes for the pasta to cook.
After the pasta cooks, remove the skillet from the heat. Then, stir in most of the shredded cheese until it melts completely, transforming the dish into a wonderfully cheesy delight.
Next, sprinkle the remaining cheese on top and cover the skillet for a few minutes. This lets the cheese melt into gooey perfection. Finally, serve it warm, and feel free to top it with any of the optional garnishes.
Frequently Asked Questions
Can I prepare this Cheesy Taco Pasta ahead of time?
Yes, you can! Prepare the skillet as per the recipe but stop just before adding the cheese. Let it cool, then cover and store in the refrigerator. When you’re ready to serve, reheat it on the stove, stir in the cheese, and serve hot.
Can I make this recipe gluten-free?
Absolutely! Just use your favorite gluten-free pasta and ensure your taco seasoning is gluten-free too. The rest of the ingredients are naturally gluten-free.
What kind of pasta works best in this recipe?
Short pasta like mafalda, rotini, penne, or elbows works great as they hold the sauce well. But don’t hesitate to use what you have on hand – even broken spaghetti can do the trick!
Expert Tips
- Drain Fat for Lighter Meal: If you’re aiming for a lighter version, be sure to drain the excess fat after browning the beef, especially if you’re not using lean meat.
- Customize Your Spice Level: Adjust the taco seasoning to suit your taste. Start with a little and add more as needed. Remember, it’s easier to add more spice than to take it away!
- Add Freshness with Toppings: Fresh toppings like diced tomatoes, green onions, or cilantro can add a burst of freshness and contrast the richness of the skillet.
- Cook Pasta Al Dente: Be mindful not to overcook the pasta. Aim for al dente, as it continues to cook slightly when you stir in the cheese and let the dish rest.
Storage
The Cheesy Taco Pasta will stay good in the fridge for up to 3-4 days or for about 2-3 months in the freezer. Just make sure to store it in an airtight container. Reheat it on the stove or in the microwave when you’re ready to enjoy it again.
More One Pot 30 Minute Meals
- Creamy Sun Dried Tomato Chicken Gnocchi
- Mapo Tofu
- Deconstructed Stuffed Pepper Casserole
- Skillet Lasagna
- Oyster Sauce Chicken
- Dragon Noodles
Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.
Cheesy Taco Pasta
Video
Ingredients
- 1 pound ground beef
- 1 medium onion (chopped)
- 3 cloves garlic (minced)
- 2-3 tablespoons taco seasoning
- 14.5 ounces diced tomatoes (undrained, 1 can)
- 4 ounces green chilies (undrained)
- 3 cups beef broth (low sodium)
- 8 ounces pasta (like rotini or penne, dry)
- 2 cups cheddar cheese (shredded)
- salt and pepper (to taste)
Optional Toppings
- green onions (chopped)
- sour cream
- tomatoes (diced)
- black olives (sliced)
Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.
Instructions
- In a large skillet, cook the ground beef over medium heat until browned. Break it up with a spoon as it cooks. Drain any excess fat.
- Add the chopped onion to the skillet and cook until soft, about 5 minutes. Add the minced garlic and cook for an additional minute.
- Stir in the taco seasoning, diced tomatoes, and green chilies. Mix well to combine.
- Pour in the beef broth and add the uncooked pasta. Stir to combine and bring the mixture to a boil. Reduce the heat, cover, and simmer for about 15 minutes, or until the pasta is tender, stirring occasionally to prevent sticking. Season with salt and pepper to taste.
- Remove the skillet from the heat and stir in 1½ cups of the shredded cheese until melted and combined.
- Top the pasta with the remaining ½ cup of cheese. Cover the skillet for a few minutes to let the cheese melt.
- Serve warm, garnished with optional toppings like chopped green onions, a dollop of sour cream, fresh diced tomatoes, or sliced black olives for extra flavor and texture.
Notes
- Adjust Spice to Taste: Feel free to play with the amount of taco seasoning based on how spicy you like your food. Start with a little and add more as needed.
- Cheese Variety Works: Don’t hesitate to try different cheeses. A mix of cheddar and Monterey Jack, for instance, can add a nice depth of flavor.
- Leftovers Store Well: This skillet makes great leftovers and can be stored in the fridge for up to 3-4 days. Just reheat in the microwave or on the stove.
- Freezer Friendly: You can freeze this dish for 2-3 months. Thaw overnight in the fridge and reheat for a quick and tasty meal.
- Add Veggies for Nutrition: Sneak in some extra nutrition by adding veggies like bell peppers or corn when you sauté the onions.
Nutrition Information
Notice: Nutrition is auto-calculated for your convenience. Where relevant, we recommend using your own nutrition calculations.
