Introduction

This Cheesy Beef Taco Pasta is a flavorful and comforting meal that combines the zest of taco seasoning with creamy, melted cheeses. It’s perfect for a family dinner when you want something easy yet satisfying.

A close-up of a wooden spoon lifting a creamy pasta dish, showing about two layers of shell pasta coated in a thick, light brown sauce with visible ground meat pieces and small bits of red tomato. The sauce is rich and smooth, dripping slightly from the spoon, with some cheese stretches hanging down. The background shows the inside of a white bowl holding more of the same pasta, set against a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 lb ground beef
2 tsp ground cumin
1 1/2 tsp dried minced onion
1 1/2 tsp garlic powder
2 tbsp tomato paste
1/2 cup diced tomatoes with green chilies (Rotel brand is preferred)
1 cup beef broth
1 1/2 cups whole milk (divided)
1 cup water
8 oz shell pasta
1 cup Monterey jack cheese (shredded)
1 cup mild cheddar cheese (shredded)

Instructions

Step 1: In a large skillet, brown the ground beef over medium heat until fully cooked. Drain excess fat if necessary.
Step 2: Add the ground cumin, dried minced onion, and garlic powder to the beef. Stir to combine and cook for 1–2 minutes to release the aromas.
Step 3: Stir in the tomato paste and diced tomatoes with green chilies. Cook for another 2 minutes, letting the flavors meld together.
Step 4: Pour in the beef broth, 1 cup of milk, and water. Bring the mixture to a gentle boil.
Step 5: Add the shell pasta to the skillet. Reduce heat to medium-low and simmer, stirring occasionally, until the pasta is tender and most of the liquid is absorbed (about 12–15 minutes).
Step 6: Remove the skillet from heat and stir in the remaining 1/2 cup milk along with the shredded Monterey jack and mild cheddar cheeses. Stir until the cheese is melted and the pasta is creamy.
Step 7: Serve hot, garnished with fresh cilantro or sliced green onions if desired.

Tips & Variations

For extra heat, add a pinch of crushed red pepper flakes or use jalapeños instead of mild diced tomatoes.
Swap shell pasta for rotini or penne if preferred; just adjust cooking time accordingly.
Use a mix of cheeses like pepper jack for a spicier twist.
Adding frozen corn or black beans can boost the vegetable content and add texture.

Storage

Store leftover taco pasta in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove with a splash of milk to restore creaminess, or microwave in short intervals stirring between.

How to Serve

A wooden spoon holds a creamy pasta dish close up, showing three main layers: at the bottom, small shell pasta shells in light yellow; mixed in are bits of browned ground meat with a crumbly texture; the whole is covered in a smooth, thick orange-brown cheese sauce with some tiny specks of black pepper. There is also a visible piece of red tomato near the edge. The food is dripping slightly from the spoon, with thin strands of cheese stretching down. The background is a white marbled texture with a blurry white bowl below. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this recipe ahead of time?

Yes, you can prepare the dish and store it in the fridge. However, the pasta may absorb more liquid overnight, so add a little milk when reheating to bring back a creamy texture.

Can I use ground turkey instead of beef?

Absolutely. Ground turkey works well as a leaner alternative; just cook it thoroughly and follow the same seasoning steps.

Cheesy Beef Taco Pasta Recipe

Print Recipe

★★★★★

4.8 from 104 reviews

This Cheesy Beef Taco Pasta combines the bold flavors of seasoned ground beef, tangy tomatoes with green chilies, and creamy cheese sauce over tender shell pasta. It’s a comforting and flavorful one-pot meal perfect for a quick weeknight dinner that the whole family will love.

Author: Isabella
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Yield: 4 servings 1x
Category: Main Dish
Method: Stovetop
Cuisine: Mexican-American

Ingredients

Scale

Meat & Spices

1 lb ground beef
2 tsp ground cumin
1 1/2 tsp dried minced onion
1 1/2 tsp garlic powder

Vegetables & Sauces

2 tbsp tomato paste
1/2 cup diced tomatoes with green chilies (Rotel brand preferred)

Liquids

1 cup beef broth
1 1/2 cups whole milk (divided)
1 cup water

Pasta & Cheese

8 oz shell pasta
1 cup Monterey Jack cheese, shredded
1 cup mild cheddar cheese, shredded

Instructions

Cook the beef: In a large skillet over medium heat, brown the ground beef until fully cooked and no longer pink. Drain any excess fat from the skillet.
Add spices and tomato paste: Stir in the ground cumin, dried minced onion, garlic powder, and tomato paste. Cook for 1-2 minutes to allow the spices and tomato paste to release their flavors.
Add tomatoes and liquids: Add the diced tomatoes with green chilies, beef broth, 1 cup of whole milk, and water to the skillet. Stir everything together.
Add pasta: Pour in the shell pasta and stir to combine. Bring the mixture to a gentle boil, then reduce the heat to a simmer.
Simmer pasta: Simmer uncovered until the pasta is tender and most of the liquid has been absorbed, about 12-15 minutes. Stir occasionally to prevent sticking.
Add remaining milk and cheese: Stir in the remaining 1/2 cup whole milk, Monterey Jack, and mild cheddar cheeses until melted and the sauce is creamy and cheesy.
Serve: Remove from heat and let it rest for a couple of minutes before serving. Enjoy your hearty, cheesy beef taco pasta!

Notes

For a spicier dish, add chopped jalapeños or a dash of hot sauce with the tomatoes.
You can substitute ground turkey or chicken for the ground beef for a lighter variation.
Use gluten-free pasta to make this recipe gluten free.
For extra creaminess, add a dollop of sour cream before serving.
Leftovers can be refrigerated for up to 3 days and reheated on the stovetop or microwave.

Keywords: Cheesy beef taco pasta, ground beef pasta, taco pasta skillet, easy weeknight dinners, creamy taco pasta