Cheesy Taco Pasta

This hearty Cheesy Taco Pasta has become my weeknight dinner hero over the years. It combines all the flavors of taco night with the comforting goodness of a pasta dish in just one skillet, making it perfect for busy evenings when I need something delicious that doesn't require hours in the kitchen.

I first created this recipe during a particularly hectic week when I needed something quick but still wanted to avoid takeout. My family devoured it so enthusiastically that it immediately earned a permanent spot in our dinner rotation. Even my pickiest eater asks for seconds when this hits the table.

Ingredients

• Ground beef forms the protein foundation of this dish providing hearty flavor
• Onion and garlic create an aromatic base that elevates the entire dish
• Taco seasoning delivers that signature Mexican flavor profile without measuring multiple spices
• Diced tomatoes and green chilies add acidity brightness and mild heat
• Beef broth provides the cooking liquid for the pasta allowing it to absorb all those wonderful flavors
• Pasta preferably shapes like rotini or penne that hold sauce well in their crevices
• Cheddar cheese brings creamy richness and that irresistible melty texture look for block cheese and grate it yourself for the best melt
• Optional toppings like green onions sour cream and fresh tomatoes for customizing each serving

Step-by-Step Instructions

Brown the Beef

Cook the ground beef in a large skillet over medium heat until fully browned breaking it into small pieces with your spoon as it cooks. This should take about 5 minutes. Be sure to drain excess fat once finished to prevent a greasy final dish.

Develop the Flavor Base

Add chopped onion to the same skillet with the browned beef and cook until translucent and soft about 5 minutes. The onions should become slightly golden at the edges. Add minced garlic and cook just until fragrant about 1 minute more stirring constantly to prevent burning.

Create the Sauce

Stir in taco seasoning diced tomatoes with their juice and green chilies. Mix thoroughly to coat all the beef and onions with the seasoning. This step builds the foundation of flavor that will infuse the entire dish.

Cook the Pasta

Pour in beef broth and add the uncooked pasta directly to the skillet. Stir to ensure pasta is submerged then bring to a boil. Reduce heat to a simmer cover the skillet and cook for approximately 15 minutes stirring occasionally to prevent sticking until pasta is tender but still has a slight bite.

Add the Cheese

Remove skillet from heat then stir in 1½ cups of shredded cheese until completely melted and incorporated throughout the dish. The residual heat will melt the cheese perfectly without overcooking the pasta.

Finish and Garnish

Sprinkle the remaining ½ cup of cheese over the top and cover the skillet for about 3 minutes until cheese is fully melted. Add your choice of toppings just before serving for maximum freshness and texture contrast.

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The green chilies are my secret ingredient in this dish. They add a subtle heat without making it too spicy for children, and they contribute a wonderful depth that makes people wonder what that special something is. I discovered their magic when I accidentally opened a can thinking it was something else, and now I wouldn't dream of making this pasta without them.

Simple Substitutions

This recipe welcomes many variations to suit your preferences or pantry availability. Ground turkey or chicken works beautifully as a leaner alternative to beef. If you prefer a vegetarian version simply swap the meat for two cans of black beans and use vegetable broth instead of beef broth.

For the pasta any medium shaped variety will work well. When I am out of rotini I have successfully used bowties shells and even macaroni. The key is choosing a shape that will catch and hold the sauce in its nooks and crannies.

Cannot find canned green chilies? A diced jalapeño with seeds removed or a teaspoon of canned chipotle peppers in adobo sauce makes an excellent substitute though these options will increase the spice level slightly.

Make-Ahead and Storage Tips

This Cheesy Taco Pasta reheats beautifully making it ideal for meal prep. Prepare the entire dish then portion into airtight containers and refrigerate for up to 4 days. When reheating add a splash of water or broth to restore moisture as the pasta tends to absorb liquid as it sits.

For longer storage freeze portions in freezer safe containers for up to 3 months. Thaw overnight in the refrigerator before reheating. I find adding a little fresh cheese on top when reheating refreshes the dish and makes it taste nearly as good as freshly made.

The flavors actually develop and improve after a day in the refrigerator making this an excellent candidate for preparing ahead of a busy day.

Serving Suggestions

Serve this hearty pasta with a simple side salad dressed with lime vinaigrette to cut through the richness. The bright acidic notes complement the savory cheesy elements perfectly.

For a more elaborate spread consider adding a basket of warm tortilla chips with guacamole or a side of Mexican street corn salad to round out the meal.

I love setting up a topping bar when serving this to guests letting everyone customize their bowls with their preferred combination of toppings. This interactive element makes dinner more fun and ensures everyone gets exactly what they enjoy.

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Commonly Asked Questions

→ Can I use a different type of meat in this dish?

Absolutely! While ground beef provides the classic taco flavor, you can substitute ground turkey, chicken, or even plant-based meat alternatives for a lighter option. The cooking method remains the same, though cooking times may vary slightly depending on your choice.

→ What types of pasta work best for this dish?

Short pasta shapes that can hold sauce work wonderfully. Rotini, penne, farfalle (bow ties), or medium shells are ideal choices. The spirals and ridges capture the cheesy sauce and meat perfectly. Avoid long pasta like spaghetti, as it won't cook evenly in the skillet.

→ Can I make this dish ahead of time?

Yes! This cheesy taco pasta reheats excellently. You can prepare it up to 2 days ahead and store it in the refrigerator. When reheating, add a splash of broth or water to maintain moisture, and consider adding fresh cheese on top. For best results, reheat gently on the stovetop or microwave at medium power.

→ How can I make this dish spicier?

To increase the heat level, try adding diced jalapeños or a dash of cayenne pepper with the green chilies. You can also use hot taco seasoning instead of regular, or stir in some hot sauce at the end of cooking. Serving with sliced fresh jalapeños on top is another great option for spice lovers.

→ What can I serve with cheesy taco pasta?

This hearty dish works well with simple sides. A fresh green salad with cilantro-lime dressing provides a nice contrast to the richness. Mexican street corn, a side of black beans, or simple avocado slices also complement the flavors beautifully. For a complete fiesta, serve with warm tortilla chips and fresh salsa.

→ Is this dish freezer-friendly?

Yes, this cheesy taco pasta freezes well for up to 3 months. Allow it to cool completely before transferring to freezer-safe containers. When ready to eat, thaw overnight in the refrigerator and reheat on the stovetop with a splash of broth, stirring occasionally. You may want to add fresh cheese on top after reheating for the best texture.