Introduction

This Easy Cheesy Taco Pasta with Cream Cheese is a delicious and comforting weeknight meal that combines the flavors of tacos with creamy pasta. It’s quick to prepare and perfect for feeding the whole family.

The image shows a close-up of cooked pasta shells covered in melted cheese and mixed with browned ground meat. The pasta is golden yellow, with creamy orange cheese melted evenly on top, creating a gooey texture. The ground meat is scattered throughout, adding a crumbly and slightly darker brown contrast. The pasta and cheese layers blend together, filling the frame with a warm, baked look. The whole dish is on a white surface with a white marbled texture underneath, making the colors of the food stand out. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1/2 box (8 oz) shell pasta noodles
1 lb lean ground beef or ground turkey (80/20 or higher preferred)
1 envelope low sodium taco seasoning
1 cup water
1/2 block (4 oz) cream cheese (preferably 1/3 fat version)
1 1/2 cups shredded cheese (Cheddar, Mexican Blend, or Monterey Jack)

Instructions

Step 1: Cook the shell pasta according to package directions until al dente. Drain and set aside.
Step 2: In a large skillet over medium heat, brown the ground beef or turkey until fully cooked; drain excess fat if necessary.
Step 3: Add the taco seasoning and 1 cup of water to the meat. Stir and let it simmer for about 5 minutes until the sauce thickens slightly.
Step 4: Reduce the heat to low and add the cream cheese to the skillet. Stir gently until the cream cheese is fully melted and blended into the sauce.
Step 5: Add the cooked pasta and shredded cheese to the skillet. Stir everything together until the cheese melts and the pasta is evenly coated.
Step 6: Remove from heat and serve immediately, garnished with your favorite taco toppings if desired.

Tips & Variations

For a vegetarian option, substitute ground meat with cooked black beans or lentils.
Add diced green chilies for extra heat and flavor.
Use whole wheat or gluten-free pasta to suit your dietary needs.
Top with fresh cilantro, diced tomatoes, or sliced avocado for added freshness.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, warm gently in a skillet over low heat or microwave until heated through, adding a splash of water or milk if the pasta seems dry.

How to Serve

The image shows a close-up of baked pasta shells covered in melted golden cheese, with visible bits of browned ground meat mixed in. The shells are tightly packed and coated in a slightly orange, creamy sauce. The texture appears gooey and soft with some crispy edges where the cheese is browned. The dish is in a white bowl, placed on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of pasta?

Yes, any short pasta like penne, rotini, or rigatoni works well with this recipe.

Is it possible to make this recipe ahead of time?

You can prepare the components in advance and assemble just before serving, but it’s best enjoyed fresh to keep the cream cheese sauce creamy.

Easy Cheesy Taco Pasta with Cream Cheese Recipe

Print Recipe

★★★★★

5 from 144 reviews

This Easy Cheesy Taco Pasta with Cream Cheese is a quick and delicious weeknight meal combining the flavors of seasoned ground beef with creamy cheese and tender pasta shells. The recipe uses simple ingredients like taco seasoning, cream cheese, and shredded cheese to create a comforting, flavorful dish that is perfect for busy evenings or casual family dinners.

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

Ingredients

Scale

Paasta

8 oz shell pasta noodles (half of a 16 oz box)

Meat and Seasoning

1 lb lean ground beef or ground turkey (80/20 or above preferred)
1 envelope low sodium taco seasoning
1 cup water

Cheese

1/2 block cream cheese (4 oz), preferably 1/3 fat version
1 1/2 cups shredded cheese (Cheddar, Mexican Blend, or Monterey Jack)

Instructions

Cook the Pasta: Bring a large pot of salted water to a boil. Add the shell pasta and cook according to package instructions, typically 8-10 minutes until al dente. Drain and set aside.
Brown the Meat: In a large skillet over medium-high heat, add the ground beef or turkey. Cook, breaking it up with a wooden spoon, until browned and cooked through, about 6-8 minutes. Drain excess fat if necessary.
Add Seasoning and Water: Sprinkle the taco seasoning over the cooked meat and stir well. Pour in 1 cup of water, stirring to combine. Bring the mixture to a simmer and let it cook for 3-5 minutes to let the flavors meld and the sauce slightly thicken.
Add Cream Cheese: Cut the cream cheese into smaller cubes for easier melting. Add the cream cheese to the skillet and stir continuously until fully melted and integrated into the sauce, creating a creamy texture.
Combine Pasta and Cheese: Add the drained pasta shells to the skillet. Stir to coat the pasta evenly with the cheesy taco mixture.
Add Shredded Cheese: Sprinkle the shredded cheese over the pasta and gently stir until melted and combined, making the dish extra cheesy and flavorful.
Serve Warm: Remove from heat and serve immediately while warm. Optionally, garnish with chopped fresh cilantro or sliced green onions for added freshness.

Notes

You can substitute ground turkey for ground beef to reduce fat content.
Using low sodium taco seasoning helps control the salt level, but adjust seasoning according to taste.
For a creamier sauce, use full-fat cream cheese or add a splash of milk.
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheat gently on the stovetop or microwave, adding a splash of water or milk to loosen the sauce if needed.

Keywords: Easy taco pasta, cheesy taco pasta, creamy taco pasta, ground beef pasta, quick weeknight dinner, one-pan pasta, comfort food