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Cheesy Taco Pasta dish with toppings
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5 from 1 vote

Cheesy Taco Pasta

Creamy, cheesy, and packed with taco-seasoned beef, Cheesy Taco Pasta is the kind of comfort food that makes weeknight dinners feel celebratory.
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: Main
Cuisine: American
Keyword: Easy
Servings: 4 servings

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.

Notes

For best texture, add crushed tortilla chips right before serving so they stay crisp.