Cheesy Taco Pasta is a fun twist on two favorite comfort foods – taco flavors and creamy pasta all in one dish. It’s loaded with seasoned ground beef, gooey melted cheese, and a bit of zesty tomato sauce that brings it all together. The pasta shapes hold onto all the cheesy, meaty goodness, making every bite tasty and filling.
I love making this when I want something quick but still crave those bold taco spices. It’s one of those meals my family happily agrees on, and it always feels cozy and satisfying without a lot of fuss. I find that adding a bit of chopped cilantro or a dollop of sour cream on top really makes it pop and brighten up the flavors.
Cheesy Taco Pasta is perfect for warming up on busy weeknights or sharing with friends at casual get-togethers. Sometimes I serve it with a simple green salad or some crunchy tortilla chips on the side to balance out all the cheesy richness. It’s the kind of dish that brings smiles and the comforting feeling of a homemade meal.
Key Ingredients & Substitutions
Ground Beef: This gives a rich, meaty base. For a lighter option, try ground turkey or chicken. Vegetarian? Use cooked lentils or plant-based crumbles instead.
Taco Seasoning: It’s key for that bold taco flavor. If you don’t have a packet, mix chili powder, cumin, paprika, garlic powder, and a pinch of oregano.
Rotini Pasta: The spiral shape holds onto sauce really well. But you can use any short pasta like penne, shells, or fusilli. Whole wheat pasta works for added fiber.
Cheese: Cheddar and Monterey Jack melt beautifully and give creamy richness. You can swap Monterey Jack for mozzarella or Colby for a milder taste.
Beef Broth: Adds flavor and cooks the pasta right in the sauce. Vegetable broth works great for a lighter or vegetarian version.
How Do You Cook the Pasta Perfectly in the Sauce?
Cooking pasta directly in sauce with broth means it soaks up loads of flavor but needs some care to avoid sticking or drying out. Here’s how I manage it:
- Stir the pasta into the sauce and make sure it’s fully covered by the liquid so it cooks evenly.
- Keep the heat medium-low to let things simmer gently—high heat can dry the liquid too fast.
- Stir occasionally during cooking to stop the pasta from sticking to the pan.
- If the liquid evaporates before pasta is tender, add a splash more broth or water.
- Once pasta is cooked and most liquid is absorbed, reduce heat and add cheese to melt slowly without burning.
Taking it slow and steady here keeps the pasta creamy and well-coated with cheesy taco flavors every time.
Equipment You’ll Need
- Large skillet or sauté pan – I prefer a wide pan to cook everything evenly and prevent spill-overs.
- Chef’s spoon or spatula – makes stirring the beef, pasta, and sauce easy and quick.
- Measuring cups and spoons – helpful for accuracy, especially with broth and seasonings.
- Grater (if shredding cheese from blocks) – ensures you have soft, melty cheese perfect for topping.
- Cooking spoon or tongs – useful for mixing and serving the pasta once it’s ready.
Flavor Variations & Add-Ins
- Use cooked chicken or turkey instead of beef for a leaner protein.
- Add chopped bell peppers, corn, or black beans for extra veggies and texture.
- Sprinkle crushed tortilla chips or jalapeños on top for a crunchy or spicy kick.
- Stir in a dash of hot sauce or cumin for extra heat and smoky flavor.
How to Make Cheesy Taco Pasta?
Ingredients You’ll Need:
- 1 tablespoon olive oil
- 1 pound ground beef
- 1 small onion, finely diced
- 2 cloves garlic, minced
- 1 packet (or 2 tablespoons) taco seasoning mix
- 1 cup diced tomatoes (canned or fresh)
- 2 cups beef broth or water
- 2 cups rotini pasta (or any short pasta)
- 1 cup shredded cheddar cheese
- 1 cup shredded Monterey Jack cheese
- Salt and pepper to taste
- Fresh cilantro, chopped (optional, for garnish)
- Sour cream (optional, for serving)
How Much Time Will You Need?
This recipe takes about 10 minutes to prepare and about 20 minutes to cook, for a total of 30 minutes. It’s a great quick meal that comes together with minimal fuss.
Step-by-Step Instructions:
1. Cook the Onions and Garlic:
Heat the olive oil in a large skillet or sauté pan over medium heat. Add the diced onion and cook until they become soft and translucent, about 2–3 minutes. Then add the minced garlic and cook for another 30 seconds until you can smell its wonderful aroma.
2. Brown the Ground Beef:
Add the ground beef to the pan. Break it apart with a spoon and cook until it’s brown and cooked through. If there’s extra fat, drain it off to keep the dish from being greasy.
3. Add Seasoning, Tomatoes, and Broth:
Mix in the taco seasoning until the meat is well coated. Pour in the diced tomatoes and beef broth, stirring to combine everything nicely.
4. Cook the Pasta in the Sauce:
Add the uncooked rotini pasta to the pan, making sure it’s all covered by the liquid. Cover the pan and bring to a gentle simmer. Let it cook, stirring now and then, until the pasta is tender and most of the liquid has been absorbed—this will take about 12–15 minutes.
5. Melt the Cheese:
Turn the heat down to low and sprinkle both the shredded cheddar and Monterey Jack cheeses evenly over the pasta. Cover the pan again briefly, about 2–3 minutes, to let the cheese melt beautifully.
6. Final Touches and Serving:
Give the dish a quick taste and add salt and pepper if needed. Serve it hot, with a sprinkle of fresh cilantro for a burst of color and flavor. If you like, add a dollop of sour cream on the side to make it even creamier.
Can I Use Frozen Ground Beef for This Recipe?
Yes, but be sure to fully thaw it before cooking. Thaw frozen ground beef overnight in the fridge or use the defrost setting on your microwave. This helps it cook evenly and prevents extra moisture in the pan.
Can I Substitute the Taco Seasoning?
Absolutely! If you don’t have a packet, mix chili powder, cumin, paprika, garlic powder, onion powder, and a pinch of oregano for a homemade version. Adjust the spices to your taste for a milder or spicier dish.
How Should I Store Leftovers?
Store any leftover cheesy taco pasta in an airtight container in the fridge for up to 3 days. Reheat gently in a skillet or microwave, stirring occasionally and adding a splash of broth or water if it feels too thick.
Can I Make This Recipe Vegetarian?
Yes! Swap out the ground beef for cooked lentils, black beans, or a plant-based meat alternative. Use vegetable broth in place of beef broth, and keep the taco seasoning for that familiar flavor.