Here’s a bold and satisfying recipe for Taco Pasta — a creamy, cheesy, one-pot weeknight favorite that combines the flavors of classic tacos with the comfort of pasta. Perfect for families, potlucks, or picky eaters who love a Tex-Mex twist! 🌮🍝
🌮 Cheesy Taco Pasta
🧺 Ingredients:
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1 lb ground beef (or ground turkey)
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½ small onion, finely chopped
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2 cloves garlic, minced
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2 tbsp taco seasoning (store-bought or homemade)
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1 can (10 oz) Rotel (diced tomatoes with green chilies), undrained
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2 cups beef broth (or chicken broth)
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8 oz pasta (elbow, shells, rotini, or penne work great)
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½ cup tomato sauce (or salsa for extra kick)
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½ cup sour cream (or plain Greek yogurt)
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1 to 1½ cups shredded cheddar or Mexican blend cheese
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Salt and pepper, to taste
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Optional toppings: green onions, fresh cilantro, crushed tortilla chips, hot sauce
🔪 Instructions:
1. Cook the Beef:
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In a large skillet or pot, cook ground beef and onions over medium-high heat until beef is browned.
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Drain excess grease if needed.
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Add garlic and cook 30 seconds until fragrant.
2. Season and Simmer:
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Stir in taco seasoning, Rotel, tomato sauce, and broth.
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Add uncooked pasta and stir to combine.
3. Cook the Pasta:
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Bring to a boil, reduce heat, cover, and simmer for 10–12 minutes, stirring occasionally, until pasta is tender and most of the liquid is absorbed.
4. Make It Creamy & Cheesy:
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Stir in sour cream and shredded cheese until melted and creamy.
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Taste and adjust seasoning with salt and pepper.
5. Serve:
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Spoon into bowls and top with your favorite taco toppings!
🌟 Variations:
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Spicy kick: Add jalapeños or use hot Rotel.
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Vegetarian: Skip the meat and add black beans or lentils.
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Add-ins: Corn, bell peppers, olives, or avocado chunks.
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Bake it: Pour into a casserole dish, top with extra cheese, and broil until bubbly.
Want to make it in an Instant Pot, turn it into a taco mac ‘n cheese, or make it ahead for meal prep? Let me know!