Ground Beef Cheesy Taco Pasta

Introduction

Ground Beef Cheesy Taco Pasta is the ultimate comfort food fusion dish, combining the bold flavors of Mexican tacos with the creamy, cheesy satisfaction of pasta. Imagine tender pasta shells coated in a rich taco-seasoned beef sauce, melted cheese, and zesty toppings—it’s a dish that will quickly become a family favorite.

This recipe is quick, easy, and all cooked in one pot, making cleanup a breeze. Perfect for busy weeknights, potlucks, or when you’re craving something hearty, cheesy, and full of flavor.

Why I Love This Recipe

I love this dish because it’s comfort food at its best. It brings together two of my favorites: tacos and pasta! The beef is seasoned with smoky taco spices, the pasta soaks up all the flavor, and the gooey melted cheese pulls it all together. It’s rich, filling, and fun to serve with fresh toppings like sour cream, avocado, and cilantro.

Another reason I love it: this dish is incredibly family-friendly. Kids and adults both devour it, and you can adjust the spice level easily.

Why This is a Must-Try Dish

• One-pot recipe: Minimal dishes, maximum flavor.
• Customizable: Works with different pastas, cheeses, and toppings.
• Time-saver: Ready in under 30 minutes.
• Crowd-pleaser: Great for family dinners or entertaining.
• Budget-friendly: Uses simple, everyday ingredients.

Recipe Overview

• Preparation Time: 10 minutes
• Cooking Time: 20 minutes
• Total Time: 30 minutes
• Servings: 6
• Calories: ~420 per serving
• Course: Main Course
• Cuisine: Mexican-American fusion

Ingredients

• 1 pound ground beef (85–90% lean)
• 1 medium onion, diced
• 3 cloves garlic, minced
• 2 tablespoons taco seasoning (or 1 packet)
• ½ teaspoon smoked paprika (optional)
• 1 (10 oz) can diced tomatoes with green chilies (e.g., Rotel)
• 2 cups beef broth
• 8 oz (about 2 ½ cups) small pasta shells (or elbow pasta)
• 1 cup canned corn (drained) or frozen corn
• 1 cup black beans, drained and rinsed (optional)
• 2 cups shredded cheddar cheese (or Mexican blend)
• Salt and pepper, to taste
• 2 tablespoons olive oil (if beef is very lean)

For serving (optional toppings):

• Sour cream
• Fresh cilantro
• Diced avocado
• Jalapeños
• Salsa

Cooking Directions

1. Cook Beef: In a large skillet or Dutch oven, cook ground beef and onion over medium-high heat until beef is browned (about 5–7 minutes). Drain excess fat if needed.
2. Add Garlic & Seasonings: Stir in garlic, taco seasoning, and smoked paprika. Cook for 1 minute until fragrant.
3. Add Tomatoes & Broth: Stir in diced tomatoes (with juice) and beef broth.
4. Add Pasta: Stir in pasta shells, reduce heat to medium, cover, and cook for 10–12 minutes, stirring occasionally, until pasta is tender.
5. Add Veggies: Stir in corn and beans, cook another 2 minutes.
6. Make it Cheesy: Turn off heat, stir in shredded cheese until melted and creamy. Adjust seasoning with salt and pepper.
7. Serve: Top with sour cream, cilantro, avocado, or jalapeños.

Step-by-Step Preparation Method

1. Heat skillet/Dutch oven, brown beef with onions.
2. Add garlic and taco seasoning; cook briefly.
3. Stir in tomatoes and broth.
4. Mix in pasta shells and simmer until pasta is cooked.
5. Add corn and beans; stir well.
6. Remove from heat, stir in cheese until creamy.
7. Serve hot with your choice of toppings.

How to Serve

• With fresh taco toppings: sour cream, diced avocado, or pico de gallo.
• With a side of garlic bread or tortilla chips.
• As a complete one-pot dinner, no extras needed!

Recipe Tips

• Use rotel-style tomatoes for a spicy kick.
• Don’t overcook the pasta—check after 10 minutes.
• Stir in cheese off the heat for a smoother, creamier texture.
• Garnish with fresh toppings for extra flavor.

Variations

1. Protein Swap: Use ground turkey, chicken, or even plant-based meat.
2. Cheese Options: Try pepper jack, Monterey jack, or Velveeta for extra creaminess.
3. Extra Veggies: Add bell peppers, zucchini, or spinach.
4. Spicy Version: Add jalapeños, chipotle powder, or hot sauce.
5. Creamy Twist: Stir in ½ cup sour cream or cream cheese before serving.

Freezing and Storage

• Refrigeration: Store in an airtight container for up to 4 days.
• Freezing: Freeze cooled pasta in freezer-safe containers for up to 2 months. Thaw overnight in the fridge.
• Reheating: Reheat on stovetop or in microwave. Add a splash of broth or milk if needed to loosen up sauce.

Special Equipment Needed

• Large skillet or Dutch oven
• Wooden spoon for stirring
• Cheese grater (if using block cheese)

FAQ

Q1: Can I make this ahead of time?
Yes, it reheats well. Store in the fridge and warm up before serving.

Q2: Can I make it less spicy for kids?
Use plain diced tomatoes instead of Rotel and mild taco seasoning.

Q3: Can I use a different type of pasta?
Yes! Elbows, rotini, or penne all work well.

Q4: Can I make it gluten-free?
Use gluten-free pasta and check your taco seasoning.

Q5: Can I make it in the Instant Pot?
Yes—cook on high pressure for 4 minutes after adding pasta and broth, then stir in cheese after cooking.

Conclusion

Ground Beef Cheesy Taco Pasta is the perfect comfort food that delivers bold taco flavors in a creamy, cheesy pasta form. It’s quick, affordable, and versatile, making it ideal for weeknights or meal prepping. Whether you’re feeding kids, hosting friends, or just craving something cozy, this dish is a guaranteed winner.