Creamy, juicy, and packed with bold taco flavor, Cheesy Queso Taco Pasta is the kind of dinner that puts a smile on everyone’s face. Imagine tender penne drenched in a velvety queso sauce, studded with sweet bell peppers, browned beef, and a little kick from diced tomatoes with green chilies — comfort food that’s fast enough for a weeknight but special enough for company. Fun fact: queso as a dip started showing up in American Tex-Mex kitchens in the 1970s, and since then it’s become a cheat code for turning simple ingredients into pure deliciousness.
What makes this recipe stand out is how effortlessly it comes together: minimal chopping, one skillet to build flavor, and a creamy finish that kids and adults both love. If you enjoy our One-Pot Taco Skillet, you’ll find this pasta just as satisfying but silkier and more indulgent. Grab a pot and your favorite spoon — you’re about to make something comforting and ridiculously tasty.
What is Cheesy Queso Taco Pasta?
What’s in a name? Cheesy Queso Taco Pasta sounds like it couldn’t decide between a taco night and pasta night — and that’s the point. Is it a taco? Is it pasta? Why not both? This playful mash-up layers classic taco flavors over tender pasta and a creamy queso base, so every bite tastes like a handheld taco melted into your favorite bowl.
Some say “the way to a man’s heart is through his stomach.” Whether you believe that old saying or not, one spoonful of this dish might make believers out of anyone. Try it, and you’ll see why taco lovers and pasta lovers both come running. Go on — give it a whirl and tell me whether you call it taco pasta or pasta taco!
Why You’ll Love This:
- Creamy, comforting, and flavorful: The queso dip melts into a silky sauce that hugs each piece of penne, giving you a rich, comforting bite every time.
- Budget-friendly and filling: Ground beef, pasta, and a jar of queso stretch to feed a family without breaking the bank — great for busy nights when you want flavor on a budget.
- Customizable toppings that elevate it: Fresh cilantro, a squeeze of lime, crunchy tortilla chips, or a dollop of sour cream add texture and brightness to every bowl.
Compared with a classic taco casserole from our blog, this version is quicker and creamier, with less prep and more melty cheese. If you love bold, simple recipes that satisfy a crowd, this one should be on your regular rotation. Go on — make a pan tonight.
How to Make:
Quick Overview
This recipe is delightfully simple: boil pasta, sauté veggies, brown beef, stir in taco seasoning, then fold in queso and diced tomatoes for an ultra-creamy finish. Prep and cook time is about 30 minutes total. The standout element is the rich queso sauce that coats every noodle, creating a comforting, saucy texture that’s both familiar and exciting.
Approximate time: 10 minutes prep, 20 minutes cook.
Ingredients
16 oz penne pasta — cooked to al dente according to package directions
2 tablespoons olive oil — for sautéing
1 pound ground beef — lean or regular, broken into bite-sized pieces while cooking
1/2 yellow onion, diced — about 1/2 cup, small dice
2 bell peppers, diced (any color) — about 1 to 1 1/2 cups total, small dice
1 packet taco seasoning — 1 oz packet or about 2 tablespoons
16 oz queso cheese dip — room temperature or gently warmed for easier stirring
1 (10 oz) can diced tomatoes with green chilies — do not drain, adds moisture and flavor
Optional toppings: chopped cilantro, shredded cheddar or Monterey Jack, sour cream, sliced green onions, lime wedges, crushed tortilla chips
Directions
- Cook the Pasta: Bring a large pot of salted water to a rolling boil. Add the penne and cook until just al dente (follow package timing but remove a minute early for best texture). Drain the pasta and set it aside while you finish the sauce.
- Sauté Veggies: While pasta cooks, heat 2 tablespoons olive oil in a large skillet over medium-high heat. Add the diced yellow onion and diced bell peppers. Sauté for 3 to 4 minutes, stirring occasionally, until softened and fragrant but still slightly crisp.
- Brown the Beef: Add the ground beef to the skillet with the veggies. Use a wooden spoon to break it into small pieces. Cook 5 to 7 minutes, stirring and breaking up the meat, until browned with no pink remaining. If there’s excess fat, carefully drain it or tilt the pan and spoon it out.
- Season: Sprinkle the taco seasoning over the browned beef and veggie mixture. Stir well so the seasoning evenly coats everything. Cook for about 1 minute to bloom the spices and deepen the flavor.
- Bring It All Together: Reduce heat to medium-low. Add the cooked penne to the skillet. Pour in the 16 oz queso cheese dip and the entire 10 oz can of diced tomatoes with green chilies (do not drain). Stir continuously until the queso melts and everything is evenly coated in a creamy sauce. If the sauce seems too thick, add a splash of milk or pasta cooking water to loosen it.
- Serve: Taste and adjust seasoning with salt and pepper if needed. Spoon the cheesy taco pasta into bowls and garnish with optional toppings like cilantro, sour cream, or crushed tortilla chips. Serve hot and enjoy!
What to Serve With:
- A crisp green salad with lime vinaigrette to cut through the richness
- Warm corn or flour tortillas for scooping and extra taco vibes
- Black beans or a simple Mexican street corn salad for added protein and texture
- Cold drinks like iced tea, light beer, or a citrusy soda to refresh the palate
These sides balance the creamy richness and add freshness and crunch for a complete meal experience.
Top Tips for Perfecting:
- Use al dente pasta: It will hold up better if you reheat leftovers and won’t become mushy when mixed with the sauce.
- Warm the queso slightly before adding: If the queso is chilled, warm it a bit so it melts smoothly into the pan.
- Adjust spice easily: Add a pinch of smoked paprika or a dash of hot sauce if you like more heat. For milder palates, choose mild queso and skip extra chilis.
- Drain excess fat: If your ground beef is high in fat, drain it well so the sauce doesn’t separate.
- Add texture at the end: Stir in crunchy tortilla chips or toasted pepitas on top right before serving to create contrast with the creamy sauce.
Common mistakes to avoid: Overcooking the pasta, adding cold queso straight from the fridge without warming, or skipping the quick sauté that builds flavor with the veggies.
Storing and Reheating Tips:
Refrigeration: Store leftover Cheesy Queso Taco Pasta in an airtight container in the refrigerator for up to 3–4 days.
Freezing: This dish is best frozen without dairy-heavy sauces, but you can freeze portions for 1–2 months. Thaw overnight in the fridge before reheating. Expect a slight texture change in the sauce after freezing.
Reheating: Reheat gently on the stovetop over low heat with a splash of milk or water to loosen the sauce and prevent it from separating. Microwave in 30-second bursts, stirring between each, and add a little liquid if needed.
Best practice: For the freshest texture, reheat only the portion you plan to eat and add fresh toppings after warming.
FAQs
Can I make this vegetarian?
Yes. Substitute the ground beef with cooked lentils, crumbled tempeh, or a plant-based ground meat. Sauté the veggies the same way and adjust seasoning to taste.
Can I use a different pasta shape?
Absolutely. Rotini, rigatoni, shells, or penne all work great because they hold sauce well. Choose what you have on hand.
Is store-bought queso okay to use?
Yes, store-bought queso keeps this recipe quick and easy. If you prefer, use homemade queso or a combination of shredded cheese melted with a little cream.
How can I make this spicier or milder?
For more heat, add chopped jalapeños, cayenne, or hot sauce. For milder flavor, use mild diced tomatoes or reduce extra chilies and omit spicy toppings.
Can I prepare this ahead of time?
You can cook the components separately (pasta, browned beef, sautéed veggies) and combine them with the warmed queso just before serving. This keeps textures fresh and reduces last-minute work.
Conclusion
Cheesy Queso Taco Pasta is a quick, comforting, and crowd-pleasing dinner that brings together the best of taco flavors and creamy pasta. It’s simple enough for weeknights, indulgent enough for cozy weekends, and flexible enough to suit many tastes. If you love easy, flavorful meals, try this recipe tonight and share it with family — it’s an instant favorite.
For another take or inspiration on this mash-up, check out Queso Taco Pasta Recipe and a similar spin at Cheesy Taco Pasta Recipe – Dinner, then Dessert.
Cheesy Queso Taco Pasta
Equipment
- Large Pot
- Large Skillet
Ingredients
Pasta
- 16 oz Penne Pasta Cooked to al dente according to package directions.
Cooking Oil
- 2 tablespoons Olive Oil For sautéing.
Meat
- 1 pound Ground Beef Lean or regular, broken into bite-sized pieces while cooking.
Vegetables
- 1/2 cup Yellow Onion Diced.
- 2 pieces Bell Peppers Diced (any color).
Seasoning
- 1 packet Taco Seasoning 1 oz packet or about 2 tablespoons.
Cheese
- 16 oz Queso Cheese Dip Room temperature or gently warmed for easier stirring.
Tomatoes
- 10 oz Diced Tomatoes with Green Chilies Do not drain, adds moisture and flavor.
Optional Toppings
- Chopped Cilantro For garnish.
- Shredded Cheddar or Monterey Jack For garnish.
- Sour Cream For garnish.
- Sliced Green Onions For garnish.
- Lime Wedges For garnish.
- Crushed Tortilla Chips For garnish.
Instructions
- Step 1: Cook the Pasta: Bring a large pot of salted water to a rolling boil. Add the penne and cook until just al dente (follow package timing but remove a minute early for best texture). Drain the pasta and set it aside while you finish the sauce.
- Step 2: Sauté Veggies: While pasta cooks, heat 2 tablespoons olive oil in a large skillet over medium-high heat. Add the diced yellow onion and diced bell peppers. Sauté for 3 to 4 minutes, stirring occasionally, until softened and fragrant but still slightly crisp.
- Step 3: Brown the Beef: Add the ground beef to the skillet with the veggies. Use a wooden spoon to break it into small pieces. Cook 5 to 7 minutes, stirring and breaking up the meat, until browned with no pink remaining. If there’s excess fat, carefully drain it or tilt the pan and spoon it out.
- Step 4: Season: Sprinkle the taco seasoning over the browned beef and veggie mixture. Stir well so the seasoning evenly coats everything. Cook for about 1 minute to bloom the spices and deepen the flavor.
- Step 5: Bring It All Together: Reduce heat to medium-low. Add the cooked penne to the skillet. Pour in the 16 oz queso cheese dip and the entire 10 oz can of diced tomatoes with green chilies (do not drain). Stir continuously until the queso melts and everything is evenly coated in a creamy sauce. If the sauce seems too thick, add a splash of milk or pasta cooking water to loosen it.
- Step 6: Serve: Taste and adjust seasoning with salt and pepper if needed. Spoon the cheesy taco pasta into bowls and garnish with optional toppings like cilantro, sour cream, or crushed tortilla chips. Serve hot and enjoy!