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Taco Pasta

A cozy, cheesy mash-up of taco night and pasta night — ready in about 30 minutes and perfect for busy weeknights.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4
Ingredients Method Notes

Ingredients
  

  • 12 oz pasta shells, rotini, or penne
  • 1 tbsp olive oil
  • 1 lb ground beef or turkey/chicken
  • 1 small onion diced
  • 3 cloves garlic minced
  • 2 –3 tbsp taco seasoning
  • 1 can 14.5 oz diced tomatoes or Rotel
  • 1 cup tomato sauce or salsa
  • 1 cup chicken broth or water
  • 4 oz cream cheese or ¾ cup Greek yogurt, off heat
  • 1½ cups shredded cheddar or Mexican-blend cheese
  • ½ tsp salt to taste
  • ¼ tsp black pepper
  • Juice of ½ lime
  • Optional add-ins & toppings: corn black beans, cilantro, jalapeños, avocado, olives, sour cream, green onions

Method
 

  1. Cook the pasta:
  2. Bring salted water to a boil. Cook pasta until al dente. Drain and set aside.
  3. Brown the meat:
  4. Heat olive oil in a large skillet over medium heat. Add ground beef and cook, breaking it apart, until browned. Drain excess fat if needed.
  5. Add aromatics:
  6. Stir in onion and garlic and cook 2–3 minutes until fragrant and softened.
  7. Season:
  8. Sprinkle taco seasoning over the meat and stir to coat.
  9. Build the sauce:
  10. Add diced tomatoes, tomato sauce (or salsa), and broth. Simmer 5–7 minutes to thicken slightly.
  11. Make it creamy:
  12. Reduce heat to low. Stir in cream cheese until melted and smooth (if using Greek yogurt, remove pan from heat first). Add 1 cup shredded cheese and mix until silky.
  13. Combine:
  14. Fold the cooked pasta into the sauce. Taste and season with salt, pepper, and lime juice.
  15. Finish:
  16. Sprinkle remaining cheese on top. Cover for 2–3 minutes until melted. Serve with toppings.

Notes

Make it lighter: use ground turkey, whole-wheat pasta, and Greek yogurt.
More veggies: add bell peppers, zucchini, corn, or spinach.
Taco Pasta Bake: transfer to a baking dish, top with extra cheese, and bake at 375°F / 190°C for 10–12 minutes.
Spice level: use mild or hot salsa to control heat.