Get ready for a family favorite that combines the comfort of mac and cheese with the zesty flavors of taco night! This Cheesy Taco Pasta is a one-skillet wonder made with ground beef, shells, and a creamy, cheesy sauce. It’s incredibly easy, budget-friendly, and on the table in just 30 minutes.
Why You Will Love This Recipe:
- Inexpensive: Made with pantry staples and ground beef, this is a complete, satisfying meal that feeds a family for under $20.
- One-Pan Meal: With just one skillet and one pot for the pasta, cleanup is a breeze.
- Quick & Easy: From start to finish in 30 minutes, this is the perfect stress-free weeknight dinner.
- Kid-Friendly: It’s cheesy, saucy, and delicious! Kids love it and can have fun adding their own favorite toppings.
Recipe Details
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Course: Main Course
- Cuisine: American, Mexican Fusion
- Servings: 6
- Calories: 432 kcal
Ingredients
For the Pasta & Beef:
- 1/2 pound large shell pasta
- 1 tablespoon canola oil
- 1 pound lean (85/15) ground beef
- 1 medium yellow onion, diced
- 4 cloves garlic, minced
For the Seasoning & Sauce:
- 2 tablespoons taco seasoning (homemade or store-bought)
- 1/2 teaspoon dried oregano
- 1 tablespoon Worcestershire sauce
- 1 teaspoon red pepper flakes (adjust to taste)
- 3/4 cup water
- 1 cup jarred salsa (chunky, mild or medium)
- 1 1/2 cups cheddar cheese, freshly shredded
- Salt and black pepper, to taste
For Garnish (Optional):
- Shredded cheese
- Sour cream
- Crushed tortilla chips
- Chopped fresh parsley or cilantro
Instructions
1. Cook the Pasta: Bring a large pot of salted water to a boil (use 1 tbsp salt per 4 quarts of water). Cook the pasta shells according to package directions until al dente. Drain and set aside.
2. Brown the Beef: While the pasta cooks, heat the canola oil in a large skillet over medium-high heat. Add the ground beef and cook, breaking it up with a wooden spoon, until it is no longer pink. Drain off any excess grease, leaving about 1-2 tablespoons in the skillet for flavor.
3. Sauté Aromatics: Add the diced onion and minced garlic to the skillet with the beef. Cook for about 1 minute, stirring constantly, until fragrant.
4. Build the Sauce: Reduce the heat to medium. Add the taco seasoning, dried oregano, Worcestershire sauce, red pepper flakes, salt, and pepper. Pour in the 3/4 cup of water, stir to combine, and cook until the liquid has been fully absorbed.
5. Combine Everything: Add the cooked pasta shells to the skillet. Then, add the salsa and the freshly shredded cheddar cheese. Stir gently but continuously until the cheese is completely melted and everything is evenly coated in the creamy sauce.
6. Serve Immediately: Serve the pasta hot, topped with your favorite garnishes like extra cheese, a dollop of sour cream, crushed tortilla chips for crunch, and a sprinkle of fresh parsley.
Expert Tips for the Best Taco Pasta
- Pasta Perfection: For the best texture, cook your pasta to al dente. It will soften slightly when mixed with the sauce. Choose a high-quality pasta with a rough texture to help the sauce cling.
- Cheese Matters: Avoid pre-shredded cheese, as it contains anti-caking agents that can make the sauce grainy. Shredding your own cheddar from a block ensures a smooth, creamy melt.
- Control the Heat: For a milder dish, omit the red pepper flakes and use a mild taco seasoning. For more spice, add diced jalapeños with the onions or use a hot salsa.
- Lean Beef is Key: Using 85/15 lean ground beef minimizes excess grease, so you don’t have to drain much.
Recipe Variations & Add-Ins
- Different Protein: Easily substitute ground turkey or chicken for a lighter option. You may need to add a touch more oil to the pan.
- Ranch Flavor: Stir in a packet of ranch seasoning mix along with the taco seasoning for a fun flavor twist.
- Boost the Flavor: Use beef broth instead of water for a richer, deeper beef flavor.
- Add Vegetables: Stir in diced bell peppers, black beans, corn, or black olives when you add the salsa.
- Enchilada-Style: Add 1/2 cup of enchilada sauce for a tangy, spicy kick.
- Other Cheeses: Try pepper jack, Monterey Jack, cotija, or a Mexican cheese blend.
Serving Suggestions
Serve this hearty pasta with a light Mexican black bean salad or a simple chopped salad to balance the richness. It’s also fantastic with classic appetizers like guacamole, taquitos, or street corn. For a full fiesta, pair it with a refreshing melon margarita!
Storage & Reheating Instructions
- Store: Allow leftovers to cool to room temperature, then store in an airtight container in the refrigerator for up to 3 days.
- Freeze: Freeze in a freezer-safe container for up to 2 months.
- Thaw: Thaw overnight in the refrigerator before reheating.
- Reheat: Reheat gently in a skillet on the stovetop with a splash of water or broth to loosen the sauce. Alternatively, microwave in 1-minute intervals, stirring in between.
Frequently Asked Questions (FAQ)
What are the best noodles for taco pasta?
Medium shells are ideal because they “cup” the meat and sauce. Other great options include rigatoni, penne (especially ridged penne), or fusilli, as their shapes trap the sauce and chunks beautifully.
Why is my pasta soggy?
This usually happens if the pasta is overcooked. Always cook to al dente and run it under cold water to stop the cooking process if you won’t be adding it to the sauce immediately. In this recipe, since the pasta is added at the end, al dente is perfect.
What are the best toppings?
The possibilities are endless! Our favorites include shredded lettuce, sour cream, guacamole, sliced jalapeños, pickled red onions, fresh pico de gallo, and sliced black olives.
Can I make this vegetarian?
Absolutely! Substitute the ground beef with a plant-based ground “meat,” crumbled tofu, or a can of rinsed black beans. Use vegetable broth instead of water.
