Creamy, cheesy, and packed with taco-seasoned beef, Cheesy Taco Pasta is the kind of comfort food that makes weeknight dinners feel celebratory. Imagine melty cheddar clinging to large pasta shells, savory browned beef bursting with Mexican-inspired flavors, and a crunchy topping that adds the perfect contrast — it’s cozy, quick, and wildly satisfying. Fun fact: this mash-up was likely born from the brilliant idea of combining taco night with pasta night, and once you try it, you’ll wonder why someone didn’t think of it sooner. If you love easy one-pan dinners, you’ll also enjoy my take on a classic comfort casserole like the cheesy ground beef stroganoff pasta casserole, which shares the same family-friendly appeal. Try this recipe tonight — it’s simple, fast, and sure to become a household favorite.
What is Cheesy Taco Pasta?
What happens when taco night crashes into pasta night? You get Cheesy Taco Pasta — a fun, slightly cheeky name for a dish that combines taco-seasoned ground beef and melty cheddar with hearty pasta shells. Why call it that? Well, don’t ask me — ask the person who decided tacos and noodles should meet at dinner! Isn’t it funny how comfort food sometimes comes from happy accidents? Some might say “the way to a man’s heart is through his stomach,” but this recipe wins hearts for everyone at the table. Try it and see why the name sticks — then pass the tortilla chips.
Why You’ll Love This:
- Creamy, cheesy, saucy comfort: The melted cheddar and salsa create a rich, slightly tangy sauce that coats every bite of pasta, giving you creamy texture with savory depth.
- Budget-friendly and filling: Ground beef and pasta are economical staples, so this dish stretches ingredients into a hearty meal without breaking the bank.
- Flavorful toppings: Crushed tortilla chips, extra cheddar, sour cream, and fresh parsley add crunch, creaminess, and brightness — all simple pantry items that elevate the dish.
If you enjoy other easy family dinners on this blog, you’ll find this recipe shares the same fast prep and crowd-pleasing flavors. Go ahead — make it ASAP and watch it disappear.
How to Make:
Quick Overview
This Cheesy Taco Pasta is easy to prepare, ready in about 30 minutes, and delivers a satisfying mix of textures: tender pasta, juicy beef, creamy melted cheese, and a crispy topping. Preparation is straightforward — cook the pasta, brown the beef with onions and seasoning, simmer briefly, then stir in salsa and cheddar until smooth and saucy. Total time: about 30 minutes (10 minutes prep + 20 minutes cook).
Ingredients
- 1/2 pound large shells pasta, cooked until al dente
- 1 pound ground beef, 80/20 or leaner, drained if needed
- 1 1/2 cups shredded cheddar cheese, divided (1 cup in sauce, 1/2 cup for topping)
- 3/4 cup water
- 1 tbsp cooking oil (vegetable or olive oil)
- 1 yellow onion, diced (about 1 cup)
- 4 garlic cloves, minced (about 1 tbsp)
- 1 tbsp Worcestershire sauce
- 1 cup jarred salsa (mild or medium, as preferred)
- 2 tbsp taco seasoning (store-bought or homemade)
- 1 tsp red pepper flakes (optional, adjust for heat)
- 1/2 tsp dried oregano
- 1/2 tsp salt (adjust to taste)
- 1/2 tsp black pepper, freshly ground
For Garnish: - 1/2 cup shredded cheese, extra for topping
- 1 cup crushed tortilla chips (coarsely crushed)
- 1/2 cup sour cream (for serving)
- 2 tbsp freshly chopped parsley (or cilantro, optional)
Directions
- Bring a large pot of salted water to a rolling boil. Add the large shells pasta and cook until al dente according to package directions, usually 9–11 minutes. Drain and set aside.
- While the pasta cooks, heat 1 tablespoon cooking oil in a large skillet over medium heat. Add 1 pound ground beef and cook, breaking it up with a spoon, until browned and no longer pink, about 5–7 minutes. Drain any excess fat if desired.
- Add the diced yellow onion to the skillet and sauté until the onion is soft and translucent, about 3–4 minutes. Add the minced garlic and cook, stirring, for 1–2 minutes until fragrant.
- Stir in 1 tablespoon Worcestershire sauce, 2 tablespoons taco seasoning, 1 teaspoon red pepper flakes, 1/2 teaspoon dried oregano, 1/2 teaspoon salt, and 1/2 teaspoon pepper. Mix well so the spices coat the beef evenly and toast slightly, about 1 minute.
- Pour in 3/4 cup water and scrape the bottom of the pan to release any browned bits. Let the mixture simmer for 2–3 minutes until the liquid reduces slightly and concentrates the flavor.
- Reduce heat to low and add the cooked pasta, 1 cup jarred salsa, and 1 cup shredded cheddar cheese. Stir continuously until the cheese melts into a smooth, creamy sauce and the pasta is evenly coated, about 2–3 minutes. Taste and adjust seasoning as needed.
- Transfer to a serving dish or serve directly from the skillet. Top each portion with the extra 1/2 cup shredded cheese, 1 cup crushed tortilla chips, a dollop of 1/2 cup sour cream, and sprinkle with 2 tablespoons freshly chopped parsley just before serving.
What to Serve With:
- Simple green salad with lime vinaigrette to cut the richness.
- Mexican-style street corn (elote) or quick corn salad for sweetness and char.
- Warm flour or corn tortillas to scoop up extra sauce.
- Black beans or a black bean and corn salsa for added protein and fiber.
- A light, citrusy drink like limeade or a sparkling agua fresca to refresh the palate.
Top Tips for Perfecting:
- Pasta timing: Slightly undercook the shells by 30–60 seconds so they finish in the sauce without becoming mushy.
- Cheese choices: Use sharp cheddar for bold flavor, or mix cheddar with Monterey Jack for extra meltiness.
- Salsa: Choose a quality jarred salsa you like — it’s a main flavor component. Chunky salsas work well for texture.
- Make it lighter: Swap half the beef for cooked black beans or use lean ground turkey.
- Add veggies: Bell peppers or corn can be sautéed with the onion for more color and nutrition.
- Avoid a watery sauce: If the sauce seems thin, simmer a minute longer to reduce, or stir in a tablespoon of cream cheese for richness.
- Crunch lasts: Add crushed tortilla chips right before serving so they stay crisp.
Storing and Reheating Tips:
- Refrigeration: Store leftovers in an airtight container in the refrigerator for up to 3–4 days.
- Freezing: This dish freezes okay without the crunchy topping — freeze in airtight containers for up to 2 months. Thaw overnight in the refrigerator before reheating.
- Reheating stovetop: Reheat gently in a skillet over low heat with a splash of water or milk to loosen the sauce and prevent drying out.
- Reheating microwave: Heat in 1-minute intervals, stirring between intervals and adding a teaspoon or two of water or milk if needed to maintain creaminess. Add fresh toppings after reheating.
FAQs
Can I use a different type of pasta?
Yes. Large shells are great for catching sauce, but penne, rotini, or elbow macaroni all work well. Adjust cooking time per the package.
Is this recipe spicy?
It’s mildly spicy from taco seasoning and optional red pepper flakes. Reduce or omit the red pepper flakes and choose a mild salsa to make it kid-friendly.
Can I make this vegetarian?
Absolutely. Substitute cooked black beans, lentils, or a plant-based ground beef alternative and follow the same method.
How can I make it creamier?
Stir in a couple tablespoons of cream cheese, sour cream, or a splash of heavy cream when adding the cheddar to make the sauce silkier.
Can I prepare it ahead of time?
You can cook the components ahead, refrigerate, and reheat together before serving. Add crushed tortilla chips just before serving for best texture.
Conclusion
This Cheesy Taco Pasta is a fast, flavorful weeknight winner — creamy, comforting, and budget-friendly, with plenty of room for tweaks to suit your pantry and taste. It’s perfect for busy families who want big flavor without a lot of fuss, and the crunchy topping makes each bite exciting. If you want another take on cheesy, beefy pasta dinners, check out this excellent Cheesy Taco Pasta Recipe – Dinner, then Dessert for inspiration and variations. Give this recipe a try, share it with friends, and enjoy the smiles around the table.
Cheesy Taco Pasta
Equipment
- Large Pot
- Large Skillet
Ingredients
Pasta
- 1/2 pound large shells pasta cooked until al dente
Beef
- 1 pound ground beef 80/20 or leaner, drained if needed
Cheese
- 1 1/2 cups shredded cheddar cheese divided (1 cup in sauce, 1/2 cup for topping)
Liquid
- 3/4 cup water
Oil
- 1 tbsp cooking oil vegetable or olive oil
Vegetables
- 1 medium yellow onion diced (about 1 cup)
- 4 cloves garlic minced (about 1 tbsp)
Sauces
- 1 tbsp Worcestershire sauce
- 1 cup jarred salsa mild or medium, as preferred
- 2 tbsp taco seasoning store-bought or homemade
- 1 tsp red pepper flakes optional, adjust for heat
- 1/2 tsp dried oregano
- 1/2 tsp salt adjust to taste
- 1/2 tsp black pepper freshly ground
Garnish
- 1/2 cup shredded cheese extra for topping
- 1 cup crushed tortilla chips coarsely crushed
- 1/2 cup sour cream for serving
- 2 tbsp freshly chopped parsley or cilantro, optional
Instructions
- Bring a large pot of salted water to a rolling boil. Add the large shells pasta and cook until al dente according to package directions, usually 9–11 minutes. Drain and set aside.
- While the pasta cooks, heat 1 tablespoon cooking oil in a large skillet over medium heat. Add 1 pound ground beef and cook, breaking it up with a spoon, until browned and no longer pink, about 5–7 minutes. Drain any excess fat if desired.
- Add the diced yellow onion to the skillet and sauté until the onion is soft and translucent, about 3–4 minutes. Add the minced garlic and cook, stirring, for 1–2 minutes until fragrant.
- Stir in 1 tablespoon Worcestershire sauce, 2 tablespoons taco seasoning, 1 teaspoon red pepper flakes, 1/2 teaspoon dried oregano, 1/2 teaspoon salt, and 1/2 teaspoon pepper. Mix well so the spices coat the beef evenly and toast slightly, about 1 minute.
- Pour in 3/4 cup water and scrape the bottom of the pan to release any browned bits. Let the mixture simmer for 2–3 minutes until the liquid reduces slightly and concentrates the flavor.
- Reduce heat to low and add the cooked pasta, 1 cup jarred salsa, and 1 cup shredded cheddar cheese. Stir continuously until the cheese melts into a smooth, creamy sauce and the pasta is evenly coated, about 2–3 minutes. Taste and adjust seasoning as needed.
- Transfer to a serving dish or serve directly from the skillet. Top each portion with the extra 1/2 cup shredded cheese, 1 cup crushed tortilla chips, a dollop of 1/2 cup sour cream, and sprinkle with 2 tablespoons freshly chopped parsley just before serving.