Cheesy Beef Taco Pasta
This cheesy beef taco pasta combines the bold flavors of taco night with the comforting, creamy goodness of pasta. It’s a one-pot meal that comes together in under 30 minutes, making it perfect for busy weeknights or a quick dinner your whole family will love. Ground beef, taco seasoning, and lots of cheese create a rich, flavorful dish that’s both filling and satisfying.
Equipment
- Large skillet (for cooking the beef and pasta)
- Wooden spoon (for stirring)
- Measuring spoons (for taco seasoning)
Ingredients
- 1 lb ground beef
- 1 small onion diced
- 3 cloves garlic minced
- 1 tablespoon olive oil
- 1 packet taco seasoning
- 2 cups dry pasta elbow macaroni, rotini, or shells
- 1 15 oz can diced tomatoes (with juices)
- 1 ½ cups beef broth
- 1 cup tomato sauce
- 1 ½ cups shredded cheddar cheese
- ½ cup shredded mozzarella cheese
- Salt & black pepper to taste
Instructions
- Heat the olive oil in a large skillet over medium heat. Add the diced onion and cook for 3-4 minutes, until softened. Stir in the minced garlic and cook for an additional 30 seconds.
- Add the ground beef to the skillet. Brown it for 5–6 minutes, breaking it apart with a spoon. Drain any excess grease.
- Season the beef with salt, pepper, and taco seasoning, stirring to combine. Add the dry pasta, diced tomatoes (with juices), beef broth, and tomato sauce. Stir everything together.
- Bring the mixture to a boil, then reduce heat and simmer for 12-15 minutes, until the pasta is tender and most of the liquid has been absorbed.
- Once cooked, turn off the heat and stir in the shredded cheddar and mozzarella cheese until melted and creamy.
- Serve hot with optional toppings like sour cream, chopped cilantro, or crushed tortilla chips.
Notes
- Substitute ideas: Use ground turkey or chicken for a leaner option.
- For a spicier kick, add jalapeños or use spicy taco seasoning.
- Storage tips: Leftovers can be refrigerated for up to 4 days and reheated in the microwave or on the stovetop with a splash of water or broth.