Hey y'all! If you love big, bold flavors but need dinner on the table in under 30 minutes, this Taco Pasta – 5 Ingredients is about to become your new weeknight hero. It's creamy, cheesy, perfectly spiced, and absolutely packed with comforting textures. One pot, a handful of simple ingredients, and a meal the whole family will crave from the first bite. Let's get cooking!
Why You'll Love This
- Ready in just 30 minutes with minimal prep and clean-up.
- Only 5 simple, budget-friendly ingredients you probably already have.
- Packed with crave-worthy Tex-Mex flavor everyone loves.
- Ultra-creamy and cheesy with the perfect pasta texture.
- Versatile enough for busy weeknights, meal prep, or casual get-togethers.
Ingredients
- 8 ounces (about 2 ½ cups) short pasta (penne, rotini, or shells)
- 1 pound ground beef
- 1 (1-ounce) packet taco seasoning mix
- 1 (10-ounce) can diced tomatoes with green chilies (such as Rotel), undrained
- 1 cup shredded cheddar cheese
Directions
Step 1: Cook the Pasta
Bring a large pot of salted water to a boil. Add the pasta and cook according to package directions until al dente. Drain and set aside.
Step 2: Brown the Beef
In the same pot, over medium-high heat, cook the ground beef until browned and no longer pink, breaking it up with a spoon as it cooks. Drain excess fat if needed.
Step 3: Add Seasoning and Tomatoes
Sprinkle the taco seasoning over the beef, then add the undrained can of diced tomatoes with green chilies. Stir well to combine and cook for 2-3 minutes, letting the flavors meld.
Step 4: Combine with Pasta and Add Cheese
Add the drained cooked pasta to the beef mixture. Stir in the shredded cheddar cheese and mix until the cheese is melted and everything is evenly coated and creamy.
Step 5: Serve and Enjoy
Spoon into bowls and serve hot, topped with extra cheese, fresh cilantro, or a dollop of sour cream if desired.
Notes
- You can use any short pasta shape—whatever you have on hand works great!
- For a spicier kick, use a hot taco seasoning or add a dash of hot sauce when mixing.
- Swap out ground beef for ground turkey or plant-based crumbles for a lighter option.
Variations
- Chicken Taco Pasta: Substitute ground beef with cooked, shredded chicken.
- Vegetarian Taco Pasta: Use black beans instead of beef for a meat-free meal.
- Extra Veggie Taco Pasta: Stir in corn, bell peppers, or spinach when adding tomatoes.
Required Equipment
- Large pot
- Colander
- Wooden spoon or spatula
- Measuring cups and spoons
- Cheese grater (if shredding cheese fresh)
Storage Instructions
Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat in the microwave or on the stovetop with a splash of water or milk, stirring until creamy. This recipe does not freeze well due to the cheese and pasta texture.
Pairings & Serving Recommendations
- Garnish with chopped green onions, fresh cilantro, or sliced jalapeños for extra zing.
- Serve with a crisp green salad, garlic bread, or tortilla chips on the side.
- Add a squeeze of lime and a dollop of sour cream for a creamy, tangy finish.
Pro Tips
- Reserve a bit of pasta cooking water to add back in for extra creaminess if needed.
- For best melt, shred your own cheddar cheese instead of using pre-shredded bags.
- Stir the pasta and cheese in while the pot is still hot so everything melts together smoothly.
FAQ
- Can I make this taco pasta ahead of time?
- Absolutely! Prepare as directed, let cool, then store in the fridge and reheat with a splash of water or milk.
- Can I use another type of cheese?
- Yes! Monterey Jack, Colby, or a Mexican blend all work deliciously.
- Is it too spicy for kids?
- This recipe has mild spice, but you can use mild taco seasoning or plain diced tomatoes to keep it kid-friendly.
Ingredients
- 8 ounces (about 2 ½ cups) short pasta (penne, rotini, or shells)
- 1 pound ground beef
- 1 (1-ounce) packet taco seasoning mix
- 1 (10-ounce) can diced tomatoes with green chilies (such as Rotel), undrained
- 1 cup shredded cheddar cheese
Instructions
-
1Bring a large pot of salted water to a boil. Add the pasta and cook according to package directions until al dente. Drain and set aside.
-
2In the same pot, over medium-high heat, cook the ground beef until browned and no longer pink, breaking it up with a spoon as it cooks. Drain excess fat if needed.
-
3Sprinkle the taco seasoning over the beef, then add the undrained can of diced tomatoes with green chilies. Stir well to combine and cook for 2-3 minutes, letting the flavors meld.
-
4Add the drained cooked pasta to the beef mixture. Stir in the shredded cheddar cheese and mix until the cheese is melted and everything is evenly coated and creamy.
-
5Spoon into bowls and serve hot, topped with extra cheese, fresh cilantro, or a dollop of sour cream if desired.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
Did you make this recipe?
Please consider Pinning it!
Leave a Reply