Description
This easy Cheesy Taco Pasta combines seasoned ground beef, tender pasta, and melted cheese in one pot for the ultimate 30-minute weeknight dinner. It’s creamy, flavorful, and guaranteed to become a family favorite!
Ingredients
Scale
- 1 pound ground beef (85/15 recommended)
- 3 tablespoons taco seasoning
- 12 ounces short pasta (shells, rotini, or penne)
- 1 can (10 ounces) diced tomatoes with green chiles (Rotel), undrained
- 2 cups beef broth (or chicken broth)
- 4 ounces cream cheese, softened and cubed
- 2 cups shredded cheddar cheese (or Mexican blend)
- 1 tablespoon olive oil (optional, if using lean meat)
- Salt and pepper to taste
- Optional toppings: sour cream, sliced jalapeños, chopped cilantro, diced tomatoes, green onions, crushed tortilla chips
Instructions
- Brown the Beef: In a large, deep skillet or Dutch oven over medium-high heat, add the ground beef. Break it up with a wooden spoon and cook for 5-7 minutes until completely browned and no pink remains. If there’s excess grease (more than 2 tablespoons), drain it off, but leave a little for flavor.
- Season the Meat: Sprinkle the taco seasoning over the browned beef and stir well to coat every piece. Cook for another minute to toast the spices, which deepens their flavor and creates an amazing aroma.
- Add Pasta and Liquids: Pour in the uncooked pasta, diced tomatoes with green chiles (with their juices), and beef broth. Stir everything together to ensure the pasta is submerged in the liquid. The liquid should just cover the pasta.
- Simmer and Cook: Bring the mixture to a boil, then reduce heat to medium-low. Cover the skillet and let it simmer for 12-15 minutes, stirring occasionally to prevent the pasta from sticking to the bottom. The pasta should be tender and most of the liquid absorbed. If it looks too dry, add a splash more broth.
- Add Cream Cheese: Once the pasta is tender, reduce heat to low. Add the cubed cream cheese throughout the skillet. Stir continuously until the cream cheese melts completely and creates a creamy sauce coating the pasta. This should take about 2-3 minutes.
- Stir in Cheddar: Remove from heat and add the shredded cheddar cheese. Stir until the cheese melts into a gloriously gooey, cohesive mixture. The residual heat will melt the cheese perfectly without making it grainy.
- Season and Serve: Taste and adjust seasoning with salt and pepper as needed. Let it rest for 2-3 minutes to thicken slightly, then serve hot with your favorite toppings!
Notes
- Pasta Cooking Tip: Different pasta shapes and brands absorb liquid at different rates. Check the pasta around the 12-minute mark and add more broth if needed.
- Cheese Quality Matters: Freshly shredded cheese from a block melts more smoothly than pre-shredded varieties, which contain anti-caking agents.
- Spice Level: For milder heat, use regular diced tomatoes instead of Rotel. For more heat, add diced jalapeños or a pinch of cayenne.
- Make It Lighter: Use ground turkey or chicken, reduced-fat cream cheese, and 2% cheese to cut calories without sacrificing too much flavor.
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Tex-Mex / American Fusion
Nutrition
- Serving Size: 1/6 of recipe (approximately 1.5 cups)
- Calories: 485 kcal
- Sugar: 4g
- Sodium: 720mg
- Fat: 24g
- Saturated Fat: 13g
- Unsaturated Fat: 9g
- Trans Fat: 0.5g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 28g
- Cholesterol: 85mg