Cheesy Taco Pasta

No matter how often I make this cheesy taco pasta, I catch my family sneaking a bite straight from the pan before I can even get it on the table. It’s a fun new way to enjoy Taco Tuesday!

Taco Pasta Recipe

Taco Pasta is a take on a childhood favorite, Hamburger Helper Beef Taco. A classic that so many of us grew up on. But let me tell you, this homemade version is so much better!

This quick, 30 minute meal has all the ingredients of a perfect hearty main dish. Made with lean beef, spicy Tex-Mex flavors, filling pasta, and a creamy, cheesy sauce; you will smile with every bite!

The best part is you can pre-cook the pasta and use leftover taco meat to cut the cook time down to 15 minutes! I always have some left when I make taco meat for a crowd. I just pull it out of the freezer and it’s good to go.

Check out my other easy pasta dishes like creamy beef and shells, skillet lasagna, beefaroni, and goulash.

Ingredients Needed

Pasta – I like rotini or corkscrew shape for this recipe but really any type of pasta will work.

Ground Beef – I like a lean ground beef (93/7) for this but use what you have. Leaner beef might need a little oil in the pan when browning the meat.

Taco Seasoning – You can use a 1 ounce packet from the store or use a homemade taco seasoning. I have a mild version that is delicious!

Spices – I add additional garlic powder, salt, and pepper to this dish.

Sour Cream – Feel free to use a low fat or fat free version of your favorite brand.

Cheese – I like the flavor of Colby Jack with the taco seasoning but use your favorite or what you have on hand. Cheddar cheese or a Mexican blend taste great too!

Rotel – If you don’t have a can of this you can use a drained can of diced tomatoes and a small can of chopped green chilies.

Looking for more leftover worthy dishes? Follow LTB on Pinterest and pin to a board!

How to Make Beef Taco Pasta

First: Cook pasta al dente according to the package instructions. Drain and set aside.

Second: In a pan, over medium high heat, add oil and chopped onions. Cook for 2-3 minutes until the onions are softened. Add the ground beef and break it down into pieces.

Third: Add the taco seasoning, water, garlic powder, salt and pepper. Mix well and cook the meat until there is no longer pink. Add the cooked pasta. Mix until the pasta is all covered with the meat mixture.

Fourth: Add the drained can of Rotel tomatoes and green chilies and mix. Add the sour cream and shredded cheese to the pasta and mix well until all ingredients are well blended. Serve and Enjoy!

For the full recipe and detailed instructions, please see the recipe card at the end of this post.

How long does it last?

You can store it in an airtight container for up to 3 days in the refrigerator. Reheat in the microwave or in a skillet on the stove top until warmed through.

Can I freeze it?

You can store it in an airtight freezer safe container for up to 3 months. Next time you make it, double the recipe and freeze some for a busy weeknight meal.

Easy Mexican Meals

This easy Mexican dinner is just as quick and delicious as this Frozen Burrito Casserole or this Walking Taco Casserole and the whole family will love them.

Can I make it in the slow cooker or instant pot?

For the Crock Pot, brown the ground beef and drain. Add the meat, onion, Rotel, taco season, spices, and 1 cup of water to a slow cooker or crock pot. Stir to combine. Cook on low for 4 hours.

Separately, cook the pasta according to the package. While pasta is cooking, add sour cream to the meat mixture in the slow cooker and stir until incorporated. Add pasta and cheese to crock pot and mix well. Cover and cook on high for 10 minutes and enjoy!

For Instant Pot, begin by turning the setting to sauté. Add in ground beef and onions. Crumble ground beef and allow to cook until browned. Drain any excess fat.

Turn pot off, and add water, scraping up all flavor bits from the beef and onion. Add tomatoes, taco seasoning, and spices. Mix well.

Add pasta and cover with water. Close and lock lid. Set on high for 4 minutes and do a quick release. Carefully remove lid and stir in sour cream and cheese until all is melted and everything is smothered in the sauce and enjoy!

Tips for No Leftovers

• Substitute ground turkey, ground pork, ground chicken, or ground lamb instead of ground beef.
• Change the shape of the pasta to bow tie, pasta shells, or your favorite shape. A short pasta noodle works best.
• Substitute the water for chicken broth or beef broth.
• Add in some veggies like bell peppers for more color and texture.
• Make it vegetarian by adding beans (black beans are great in this) instead of meat.
• Homemade taco seasoning is best.
• Shred your cheese at home from a block for better melting.
• Serve straight out of the pan or add your favorite taco toppings like sour cream, black olives, or diced tomatoes.
• Add some crunch with crushed tortilla chips.

If you love this recipe as much as I do, please write a five-star review in the comment section below (or on Pinterest with the “tried it” button – you can now add pictures into reviews, too!), and be sure to help me share on facebook!

This cheesy taco pasta recipes is a hearty and comforting one pot, 30 minute meal, that is perfect for the whole family. Easy to make, easy taco pasta feeds a crowd with plenty of leftovers!

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