Cheesy Taco Pasta
A comforting dish that combines the bold flavors of tacos with creamy pasta, perfect for busy weeknights and gatherings.
Ingredients
Main Ingredients
- 1 pound ground beef or turkey for a lighter option
- 1 package taco seasoning or homemade if you prefer
- 8 ounces pasta (elbow macaroni or rotini work best)
- 1 can diced tomatoes with green chilies
- 1 cup shredded cheese (cheddar or Mexican blend)
- 1 can black beans drained and rinsed (optional)
- 1 cup corn (optional)
- 2 cups chicken or vegetable broth
- to taste Salt and pepper
- to taste Fresh cilantro (for garnish, optional)
- to taste Sour cream (for serving, optional)
Instructions
Cooking
- In a large pot, boil salted water and cook the pasta according to the package instructions. Drain and set aside.
- In a skillet over medium heat, add the ground beef. Break it apart with a spatula and cook until browned. Drain excess fat.
- Stir in the taco seasoning and drained black beans and corn, if using. Cook for another minute to allow the spices to bloom.
- Pour in the diced tomatoes and broth, bringing the mixture to a simmer.
- Add the cooked pasta to the skillet, stirring to combine all ingredients evenly.
- Reduce heat to low and add the shredded cheese. Stir until it melts into the mixture, creating a creamy sauce.
- Dish out your Cheesy Taco Pasta and garnish with fresh cilantro and a dollop of sour cream if desired.
Notes
Use a blend of cheeses for extra flavor. Substitute ground meat with quinoa or lentils for a plant-based option. Add jalapeños or red pepper flakes for heat. Mix the taco filling in advance and just cook the pasta when ready to eat.