Taco Pasta
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This taco pasta has been on repeat in my kitchen for years, and for good reason. It’s one of those easy one pot dinners I can count on when I need something quick, filling, and guaranteed to get eaten. It brings together all the flavors of taco night in a simple family-friendly dinner.
Looking for more weeknight dinner inspiration? Mix it up with our popular Taco Salad or Taco Stuffed Peppers. Both ready in under 30 and easy to prep ahead!
Why You’ll Love This Cheesy Taco Pasta
- One pot dinner: Everything cooks in a single pan, which means fewer dishes and less cleanup.
- 30 minute meal: A quick and easy dinner that’s perfect for busy weeknights.
- Family friendly recipe: Mild, cheesy, and picky-eater approved.
- Great for leftovers: Reheats well for easy lunches or next-day dinners.
This cheese taco pasta is one of those dinners I keep coming back to, especially on nights when I need something quick and reliable. It’s a simple one pot meal made with ingredients I almost always have on hand, and it hits that perfect mix of creamy, cheesy, and just a little bit zesty.
It’s also my homemade take on the taco helper we grew up eating in the 90s. Same cozy, familiar flavor, but made from scratch and honestly so much better. If you loved those easy boxed dinners, this one is going to feel like a major upgrade without any extra effort.
Taco Pasta Ingredients
This recipe leans on simple, easy-to-find ingredients, but a few small choices can make a big difference in flavor and texture. Here’s what to pay attention to:
- Ground beef: I like using 85/15 for the best flavor. If you go leaner, just know you may lose a little richness.
- Taco seasoning: A packet keeps things easy, but homemade works if you have it on hand.
- Rotel: Lightly draining helps keep the pasta creamy instead of watery while still adding that tomato and green chile flavor.
- Shell pasta: The shape really matters here. Shells hold onto the sauce better, giving you more flavor in every bite.
- Beef broth: Skip the water. Broth adds depth and makes this taste like more than a basic pasta dish.
- Hot sauce: Just a teaspoon adds a subtle kick without making it spicy. You can adjust to taste.
- Sour cream: This is what makes the sauce creamy and smooth. Stir it in off heat so it doesn’t separate.
- Sharp cheddar cheese: Go for sharp if you can. It melts well and adds a stronger, more balanced flavor.
Nothing fancy here, just smart ingredient choices that turn a simple taco pasta into something you’ll actually want to make again.
Jesseca’s Recipe Review
My husband took one bite and immediately said this needs to be in our regular rotation, which honestly tells you everything you need to know. It’s one of those dinners that feels easy but still hits. My kid cleaned their plate, and I didn’t hear a single complaint, which is rare enough to mention.
Tip from Jesseca:
Don’t rush it at the end. Let it sit for a few minutes off heat before serving. The sauce thickens up and gets perfectly creamy.
Topping Ideas
This taco pasta is great as-is, but a few simple toppings can take it up a notch and let everyone make their bowl exactly how they like it.
- Crushed tortilla chips: Adds a little crunch and that classic taco feel
- Fresh cilantro: Brightens everything up with a pop of freshness
- Diced green onions: Mild onion flavor without being overpowering
- Extra shredded cheese: Because more cheese is never a bad idea
- Sour cream drizzle: Adds a cool, creamy finish
- Sliced jalapeños: For anyone who wants a little extra heat
Keep it simple or load it up, either way works here.
Helpful Tools
- Skillet: I prefer to use a deep non-stick skillet (affiliate) but a cast iron pan (affiliate) will work well too.
- Meat Chopper (affiliate) or Wooden Spatula (affiliate): If you are using a non-stick pan you will need to stay away from metal spatulas. They can break down the protective coating and destroy the life of your pan.
Most Asked Questions, Answered
Yes. Shells work best because they hold the sauce, but elbows or rotini will work in a pinch. Just keep an eye on cook time.
Add a splash of beef broth, cover, and let it cook a few more minutes. Stir once or twice so nothing sticks.
It will thicken as it sits. If it’s still too loose, let it simmer uncovered for a few minutes before adding the sour cream and cheese.
Ground turkey or chicken works. Just add a little extra seasoning since they’re milder.
It’s what makes it creamy, but you can swap in plain Greek yogurt if needed.
Storage and Make-Ahead Instructions
If you happen to have leftovers, this pasta keeps really well and makes an easy lunch the next day.
- To store: Let the pasta cool completely, then transfer to an airtight container. Store in the refrigerator for up to 3 to 4 days.It’s best within the first 2 days while the sauce is still creamy, but it will stay good in the fridge for up to 4 days.
- To reheat: Warm on the stove or in the microwave with a splash of milk or beef broth. Give it a good stir to bring back that creamy texture.
- To make ahead: You can make this a few hours in advance if needed. For best results, slightly undercook the pasta so it doesn’t get too soft as it sits. Reheat gently and add a little liquid before serving.
It’s definitely best fresh, but still holds up surprisingly well if you plan ahead.
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Taco Pasta (One Pot Dinner)
Ingredients
- 1 lb ground beef
- 1 (1oz) packet taco seasoning
- 1 teaspoon hot sauce
- 1 (10oz) can Rotel (slightly drained)
- 1½ cups uncooked shell pasta
- 2½ cups beef broth
- 1/2 cup sour cream
- 1 cup shredded sharp cheddar cheese
Instructions
- In a large skillet over medium-high heat, cook the ground beef, breaking it up as it browns. Once fully cooked, drain the grease and return the beef to the pan.
- Stir in the beef broth, uncooked pasta, taco seasoning, hot sauce, and Rotel. Mix well to combine.
- Bring to a light boil, then reduce heat to low. Cover and simmer for 12 to 15 minutes, stirring occasionally, until the pasta is tender and most of the liquid is absorbed.
- Remove from heat. Stir in the sour cream and shredded cheese until melted and smooth.
- Let sit for a few minutes to thicken, then serve warm.
Notes
- Let the pasta rest 3 to 5 minutes before serving. The sauce will thicken as it sits.
- Add a splash of broth if the pasta needs more liquid while cooking.
- Stir in sour cream off heat to keep the sauce smooth and creamy.
- Freshly shredded cheese melts better and gives the best texture.
- For less heat, skip the hot sauce and use mild Rotel.
Nutrition
The nutrition facts provided are calculated using a third-party tool and are estimates only. Actual nutritional content may vary based on the ingredients and brands you use, as well as portion sizes. For accurate results, please consult a registered dietitian or nutritionist.
I’ve made a similar dish for years using boxed Mac & cheese so this homemade version is sure to taste much better. Thank you for sharing!
Your welcome, Shelley! Thank you for taking the time to comment.
One of our all-time favorite quick dinners.