Cheesy Queso Taco Pasta
Creamy, juicy, and packed with bold taco flavor, Cheesy Queso Taco Pasta is a comforting dish that combines the best of taco and pasta nights.
Servings: 4 servings
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!
Notes
Store leftover Cheesy Queso Taco Pasta in an airtight container in the refrigerator for up to 3–4 days. For best texture, reheat only the portion you plan to eat and add fresh toppings after warming.