Cheesy Beef Taco Pasta Recipe

Introduction

This Cheesy Beef Taco Pasta is a comforting and flavorful dish that combines the best of taco spices with creamy pasta. Easy to make and full of cheesy goodness, it’s perfect for a quick weeknight dinner the whole family will enjoy.

Ingredients

• 1 lb ground beef
• 2 tsp ground cumin
• 1 1/2 tsp dried minced onion
• 1 1/2 tsp garlic powder
• 2 tbsp tomato paste
• 1/2 cup diced tomatoes with green chilies (Rotel brand preferred)
• 1 cup beef broth
• 1 1/2 cups whole milk (divided)
• 1 cup water
• 8 oz shell pasta
• 1 cup Monterey jack cheese (shredded)
• 1 cup mild cheddar cheese (shredded)

Instructions

1. Step 1: In a large skillet over medium heat, cook the ground beef until browned, breaking it up with a spoon as it cooks. Drain any excess fat.
2. Step 2: Stir in the ground cumin, dried minced onion, garlic powder, and tomato paste. Cook for 2 minutes to allow the spices to bloom.
3. Step 3: Add the diced tomatoes with green chilies, beef broth, 1/2 cup of the milk, and water. Bring the mixture to a gentle boil.
4. Step 4: Add the shell pasta to the skillet. Reduce the heat and simmer, uncovered, stirring occasionally, until the pasta is tender and most of the liquid has been absorbed, about 12-15 minutes.
5. Step 5: Stir in the remaining 1 cup of milk along with the shredded Monterey jack and cheddar cheeses. Stir until the cheese is melted and the sauce is creamy.
6. Step 6: Remove from heat and let it sit for a couple of minutes before serving to thicken slightly.

Tips & Variations

• Use different types of cheese like pepper jack for a spicier version or mozzarella for extra gooeyness.
• Swap shell pasta for elbow macaroni or rotini if preferred.
• Add chopped bell peppers or corn for extra veggies and texture.
• For a milder flavor, reduce or omit the diced green chilies.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, adding a splash of milk if the pasta seems dry to restore creaminess.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use ground turkey instead of ground beef?

Yes, ground turkey works well as a leaner alternative. Just cook it thoroughly and follow the same steps for seasoning and assembling the dish.

What can I do if I don’t have diced tomatoes with green chilies?

You can substitute regular diced tomatoes and add a pinch of chili powder or a few drops of hot sauce to replicate the mild heat and flavor.

Cheesy Beef Taco Pasta Recipe

Print Recipe

★★★★★

4.8 from 71 reviews

This Cheesy Beef Taco Pasta recipe combines savory ground beef seasoned with classic taco spices, tender pasta shells, and a rich, creamy cheese sauce made with Monterey Jack and mild cheddar. Perfect for an easy weeknight dinner, it blends Tex-Mex flavors with comforting pasta in a skillet for a delicious one-pot meal.

• Author: Nora
• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes
• Yield: 4 servings 1x
• Category: Main Dish
• Method: Stovetop
• Cuisine: Tex-Mex

Ingredients

Scale 1x2x3x

Beef and Seasoning

• 1 lb ground beef
• 2 tsp ground cumin
• 1 1/2 tsp dried minced onion
• 1 1/2 tsp garlic powder

Tomato and Broth

• 2 tbsp tomato paste
• 1/2 cup diced tomatoes with green chilies (Rotel brand preferred)
• 1 cup beef broth

Liquids for Cooking Pasta

• 1 1/2 cups whole milk (divided)
• 1 cup water

Pasta and Cheese

• 8 oz shell pasta
• 1 cup Monterey Jack cheese (shredded)
• 1 cup mild cheddar cheese (shredded)

Instructions

1. Brown the Ground Beef: In a large skillet over medium heat, add the ground beef. Cook until browned and no longer pink, breaking it apart with a spatula as it cooks. Drain excess fat if necessary.
2. Add Seasonings and Tomato Paste: Stir in ground cumin, dried minced onion, garlic powder, and tomato paste. Cook for 1-2 minutes, allowing the spices to become fragrant and the tomato paste to caramelize lightly.
3. Add Tomatoes and Liquids: Pour in the diced tomatoes with green chilies, beef broth, 1 cup of the whole milk, and water. Stir to combine all ingredients evenly.
4. Cook the Pasta: Add the shell pasta directly into the skillet. Bring the mixture to a simmer. Cover and cook for about 12-15 minutes, stirring occasionally, until the pasta is tender and has absorbed most of the liquid.
5. Add Remaining Milk and Cheese: Stir in the remaining 1/2 cup milk, Monterey Jack cheese, and mild cheddar cheese. Mix well until the cheese fully melts and creates a creamy sauce coating the pasta and beef.
6. Final Touches and Serve: Adjust seasoning to taste with salt and pepper if desired. Serve the cheesy beef taco pasta hot, garnished with optional toppings like chopped cilantro or sliced jalapeños.

Notes

• Use Rotel diced tomatoes with green chilies for authentic flavor, but substitute with regular diced tomatoes and a pinch of chili powder if unavailable.
• For a spicier kick, add extra chili powder or diced jalapeños.
• This dish can be adapted with ground turkey or chicken as a leaner option.
• Adding the cheese at the end prevents it from curdling and ensures a creamy consistency.
• Leftovers store well in the refrigerator for up to 3 days; reheat gently with a splash of milk to restore creaminess.

Keywords: cheesy beef taco pasta, taco pasta recipe, beef pasta skillet, easy weeknight dinner, Tex-Mex pasta