Cheesy Beef Taco Pasta

Hey, friend! Let’s whip up a dish that’s the ultimate comfort food mashup: Cheesy Beef Taco Pasta! This one-pot wonder combines the bold, spicy flavors of tacos with the creamy, cheesy goodness of pasta, making it a perfect weeknight dinner or crowd-pleaser for game night. Think seasoned ground beef, tender pasta, and a melty cheese sauce with a kick of taco spice—pure magic in every bite. I love making this when I’m craving something hearty yet quick, and it’s become a staple for satisfying my Tex-Mex cravings. Inspired by recipes like those on Delish and The Cozy Cook, this dish is easy, budget-friendly, and endlessly customizable. Serve it with a side of guac or a cold cerveza, and you’re set for a fiesta. Ready to get cooking? Let’s dive in!

Why You’ll Love This Recipe

• Taco meets pasta: Combines the best of both worlds—spicy taco flavors and cheesy pasta comfort.
• One-pot magic: Everything cooks in one skillet, so cleanup is a breeze.
• Quick to make: Ready in about 30 minutes, ideal for busy nights or last-minute meals.
• Crowd-pleaser: Kids, adults, and spice lovers all go crazy for this cheesy, hearty dish.
• Customizable: Adjust the heat, add veggies, or swap proteins to make it your own.
• Budget-friendly: Uses affordable ingredients like ground beef, pasta, and pantry spices.
• Perfect for leftovers: Tastes amazing the next day, great for meal prep or lunchboxes.

Ingredients You’ll Need

• Ground beef (80/20): Adds rich, meaty flavor—lean enough to avoid excess grease.
• Rotini pasta: Short, spiral pasta holds the sauce perfectly; elbow or penne work too.
• Cheddar cheese: Shredded for a sharp, melty sauce—freshly shredded melts best.
• Salsa: Medium or mild for tangy, spicy flavor—choose your heat level.
• Taco seasoning: Store-bought or homemade (chili powder, cumin, paprika, garlic powder).
• Onion: Diced for a sweet, savory base.
• Garlic: Minced for aromatic depth.
• Chicken broth: Low-sodium to cook the pasta and build flavor.
• Heavy cream: For a creamy, luscious cheese sauce.
• Cilantro: Fresh, chopped for a bright garnish.
• Olive oil: For sautéing the beef and veggies.

(Note: A complete list of ingredients with exact measurements is included in the instructions section below.)

How to Make Cheesy Beef Taco Pasta (Step-by-Step Instructions)

Step 1: Cook the Beef

Heat 1 tablespoon olive oil in a large, deep skillet over medium-high heat. Add 1 pound ground beef and 1 diced onion, cooking for 5–7 minutes, breaking up the meat with a wooden spoon until browned and no longer pink. Drain excess fat if needed, leaving a bit for flavor. Add 2 minced garlic cloves and 1 packet taco seasoning (or 1 tablespoon chili powder, 1 teaspoon cumin, ½ teaspoon paprika, ½ teaspoon garlic powder), stirring for 1 minute until fragrant. Pro tip: Don’t skip browning the beef—it adds a deep, caramelized flavor to the dish.

Step 2: Add Pasta and Liquids

Stir in 2 cups low-sodium chicken broth, 1 cup medium salsa, and 8 ounces rotini pasta. Bring to a boil, then reduce to a simmer. Cover and cook for 10–12 minutes, stirring occasionally, until the pasta is al dente and most of the liquid is absorbed. Note: Check the pasta at 10 minutes to avoid overcooking—different brands may vary.

Step 3: Make the Cheese Sauce

Reduce heat to low. Stir in ½ cup heavy cream and 1 ½ cups shredded cheddar cheese, a handful at a time, until melted and smooth. If the sauce is too thick, add a splash of broth or cream; if too thin, cook for 1–2 minutes to thicken. Taste and adjust with salt, pepper, or a pinch of extra taco seasoning for more spice. Heads-up: Stir gently to keep the pasta intact and ensure a creamy sauce.

Step 4: Combine and Heat

Stir everything together to coat the pasta and beef evenly in the cheesy sauce. Cook for 1–2 minutes over low heat to meld the flavors. If adding extras like diced tomatoes or black beans, stir them in now. Tip: Keep the heat low to prevent the cheese sauce from separating.

Step 5: Garnish and Serve

Remove from heat and sprinkle with 2 tablespoons chopped fresh cilantro. Serve hot in bowls, with extra cheddar, salsa, or a dollop of sour cream on the side for fun. Pair with tortilla chips, a green salad, or warm tortillas for a complete meal. Pro tip: For a pretty presentation, garnish with a lime wedge or sliced jalapeños.

Helpful Tips

• Meal prep it: Cook the dish up to 2 days ahead and store in the fridge. Reheat gently with a splash of cream or broth. Prep the beef and chop veggies a day ahead to save time.
• Storage: Store leftovers in an airtight container in the fridge for up to 3 days. Freeze in freezer-safe containers for up to 2 months—thaw in the fridge overnight before reheating.
• Reheating: Reheat in a skillet over low heat with a splash of cream or broth, stirring until warmed, about 5 minutes. Microwave for 1–2 minutes, stirring halfway, but the sauce may separate slightly.
• Perfect pairings: Serve with guacamole, Mexican street corn, or a simple avocado salad. Pair with a cold Mexican beer, margarita, or limeade for a festive vibe.
• Creative twists:
• Swap beef for ground turkey, chicken, or plant-based crumbles for a lighter or vegetarian option.
• Add ½ cup black beans, corn, or diced bell peppers for extra texture and flavor.
• Use pepper jack or a Mexican cheese blend for a spicier sauce.
• Stir in a tablespoon of chipotle in adobo for smoky heat.
• Top with crushed tortilla chips or pickled jalapeños for crunch.
• Avoid watery pasta: Don’t overcook the pasta—it should be al dente to hold up in the sauce. Drain excess liquid before adding cream if too much broth remains.

Frequently Asked Questions (FAQs)

Can I make this ahead of time?
Yes! Cook up to 2 days ahead and store in the fridge. Reheat in a skillet with a splash of cream or broth to revive the sauce. Assemble components separately and combine just before serving for the freshest texture.

Can I freeze taco pasta?
Absolutely! Freeze in airtight containers for up to 2 months. Thaw in the fridge overnight and reheat gently in a skillet with extra cream to smooth the sauce.

What if I don’t have rotini?
Use any short pasta like penne, elbow macaroni, or shells. Adjust cooking time per package instructions, and ensure there’s enough liquid to cook the pasta fully.

Can I make this vegetarian or gluten-free?
For vegetarian, swap beef for plant-based crumbles or extra beans. For gluten-free, use gluten-free pasta and check that salsa and taco seasoning are gluten-free.

Why is my cheese sauce grainy?
Grainy sauce can happen with pre-shredded cheese (due to anti-caking agents) or overheating. Use freshly shredded cheese and stir over low heat. If grainy, whisk in a tablespoon of warm cream.

Your enthusiasm for bold, comforting dishes like the Mexican Chicken with Cheese Sauce and Homemade Quesarito tells me you’ll love this cheesy, spicy taco pasta. I’m obsessed with making this for quick dinners or when friends come over—it’s a total hit with a side of tortilla chips and a cold drink. Give it a try for your next weeknight meal or casual gathering, and let me know in the comments how it turns out—I’d love to hear if you added extra spice or kept it mild!

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