Creamy and saucy with just the right kick, this taco pasta blends lean ground beef, tomatoes, peppers, salsa, and cheese into one dreamy pot.
Everything about this has that warm, dinnertime aroma—the kind that makes people wander into the kitchen asking “What’s that smell?” And you’ll probably answer with your mouth full.
This recipe lands firmly in the “comfort food but with a little flair” zone. Like mac and cheese took a vacation to the Southwest and came back with spicy secrets and a tan. You cook the pasta right in the same pot as all the goodness (the meat, the sauce, those whispery diced tomatoes with green chilies), so not only does it taste rich and layered, but hey—fewer dishes too.
It’s a weeknight dinner ringer, date-night casual, even kinda party-worthy if you ask me. You can top it or not, smother it or scoop it. Zero wrong moves.
Table of Contents
Don’t let this one slip away — pin it now and thank yourself later!
Don’t let this one slip away — pin it now and thank yourself later!
Why You’ll Love this Creamy Taco Pasta
This one isn’t about reinventing pasta night. It just zhuzhes it up a bit. Slightly spicy, ultra creamy, endlessly cozy.
- Ridiculously simple to make: You brown things, you dump things, you stir and try not to eat straight from the pot.
- Creamy with a little kick: The heavy cream smooths it all out while the salsa and chilies keep things zippy.
- Full of textures and colors: Tender pasta shells scoop up all the beefy, cheesy goodness—and bell peppers offer tiny pops of crunch.
- One pot situation: Your future self will thank you when it’s dish-washing time.
- Customizable toppings galore: Avocados, jalapeños, sour cream, chips—make it as chill or extra as you like.
- Leftovers behave nicely: Heat it up tomorrow and it’s still creamy, cheesy, and satisfying.
Ingredient Notes
Nothing fancy hiding here—just stuff you probably recognize. But a few little tweaks can make it really sing.
- Lean ground beef: 93% lean or higher keeps it meaty without turning into an oil slick. Turkey works too; no judgment.
- Taco seasoning mix: Use your favorite packet or make your own if you’re fancy like that. I’m not stopping you.
- Onion and garlic: A classic aromatic duo—they’re background heroes, making the whole pot smell like dinner.
- Red bell pepper: Adds color and little bites of sweet crunch. Orange or yellow absolutely work too.
- Diced tomatoes with green chilies: Don’t drain ‘em! That spicy-tangy liquid adds something special to the sauce.
- Salsa: Medium or mild—your call. Chunky, smooth, smoky, whatever makes your taco-loving heart happy.
- Beef broth: Gives body to the sauce and depth you don’t always get from just water.
- Heavy cream: Brings the luscious. Adds that silky, spoon-coating richness.
- Medium pasta shells: Perfect shape for catching all the saucy bits. Penne or rotini are also acceptable members of the noodle squad.
- Cheddar + Monterey Jack: Tangy plus melty = flavor and stretch. Sub in pepper jack if you want heat.
How To Make This Creamy Taco Pasta
Alright, let’s make some happiness in a pot. This isn’t one of those recipes that keeps you on edge. You just follow along and breathe in the good smells.
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Brown the beef: Get your pot hot over medium-high heat, then crumble in the ground beef. Let it sizzle and cook through, breaking it up with a wooden spoon. Drain the extra grease if there’s too much hanging around.
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Soften the veg: Toss in the diced onion and chili-colored bell pepper. Stir it around for 5-ish minutes until everything starts to soften and the kitchen smells real good.
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Add flavor bombs: Stir in the taco seasoning and minced garlic. Smell that? That’s dinner magic. Give it about a minute to bloom—don’t let the garlic burn or get whiny.
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Pour in the liquidity party: Add the undrained diced tomatoes with chilies, salsa, broth, and heavy cream. Stir everything together like you mean it. Now crank the heat to bring it to a boil.
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Add the pasta, you beautiful shells: Dump them right in and make sure they sink under all that saucy mix. Turn the heat down, cover, and let it simmer about 12–15 minutes. Stir every now and then so nobody sticks to the bottom or throws a tantrum.
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Cheese and final cheers: Take the pot off the heat and stir in your shredded cheddar and Monterey Jack. Keep stirring until it’s fully melty and the sauce gets that smooth, creamy cling. Salt and pepper to taste (don’t skip this—it can make or break the balance).
Storage Options
This stuff holds up surprisingly well, which is always nice when you accidentally make a vat instead of just dinner.
Store the cooled taco pasta in an airtight container in the fridge. It’ll stay cozy there for about 3 to 4 days. Reheat gently on the stove or microwave with a splash of milk, cream, or even broth to wake the sauce back up. Without that bit of liquid, it can thicken up and start to feel a little clingy in a clingwrap sort of way.
Now, you technically can freeze it—yes, even with the cream and cheese—but go in knowing that reheated dairy sauces can turn slightly grainy or separate. If that doesn’t bother you, by all means go for it. Just double bag it in a freezer-safe container and tuck it away for up to 2 months. When ready, thaw overnight in the fridge and reheat low and slow.
Variations and Substitutions
You can tweak this creamy taco pasta to suit your vibe, diet, or whatever’s in your fridge at 6:17 p.m. on a Tuesday.
- Ground turkey or chicken: Totally works instead of beef and lightens things up a bit while still tasting like dinner.
- Different cheese blends: Try pepper jack for spice or even a smoky gouda for fun. Cheese is a choose-your-own-adventure.
- Add black beans or corn: Bulk it up with a can of black beans (drained) or frozen corn for texture and extra fiber.
- Go gluten-free: Use your favorite GF pasta (elbow or rotini shapes hold up nicely) and a gluten-free taco seasoning.
- Vegetarian version: Swap the meat for lentils or plant-based crumbles. Just keep the seasoning party going strong.
What to Serve with Creamy Taco Pasta
Taco pasta is already kinda a full meal, but nothing wrong with rounding it out a little. Balance the richness, add some fresh crunch, or hey, maybe dessert?
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A crisp side salad with a tangy vinaigrette helps cut through all that creamy-cheesy business. Bonus points if you toss in avocado or tortilla strips for flair.
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Chips and guac are never not welcome. Scoop a bite of pasta with a chip? I won’t stop you. Honestly, I support it.
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A fizzy drink like sparkling lime water or a light beer adds refreshment and contrast, especially if you went spicy with the seasonings.
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Want dessert? Cherry cheesecake bars hit that creamy-sweet note without being too fussy. A solid sweet drop after a savory meal.
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Or for a cozy weekend finish, you could serve this followed by a slice of Italian cream sheet cake. Now that’s a sit-back-and-sigh kind of night.
Don’t let this one slip away — pin it now and thank yourself later!
Don’t let this one slip away — pin it now and thank yourself later!
Frequently Asked Questions
Can I make this creamy taco pasta ahead of time?
Totally. Cook it up, let it cool, and stash it in the fridge. The flavors even deepen a bit overnight. Just warm it up gently with a splash of broth or cream to loosen up the sauce again. Great for quick lunches later in the week or feeding people you like.
Is there a way to make this less spicy?
Sure is. Use mild salsa, a can of regular diced tomatoes instead of the kind with green chilies, and skip any spicy toppings. You’re still gonna get flavor from the taco seasoning and aromatics without making your tongue break into a sweat.
Can I use a different kind of pasta?
Yep. Medium shells are nice because they cuddle the sauce, but elbow macaroni, penne, or even rotini would work. Just keep an eye on the cooking time—smaller shapes may be done a bit faster.
What toppings go best with taco pasta?
Oh, where to start? Sour cream for that cooling swirl. Jalapeños if you like a spicy contrast. Avocados are creamy and dreamy. A sprinkle of fresh cilantro lifts everything up. Honestly, a few crushed tortilla chips on top wouldn’t be mad either.
Creamy Taco Pasta
Ingredients
Main Ingredients
- 1 lb (450 g) lean ground beef 93% lean or higher (ground turkey works too)
- 1 small onion diced
- 1 red bell pepper diced (orange or yellow works too)
- 3 cloves garlic minced
- 1 package (28 g) taco seasoning about 1 oz (or 3 tbsp homemade)
- 1 can (283 g) diced tomatoes with green chilies 10 oz, undrained
- 1 cup (240 ml) salsa medium or mild, any style
- 2 cups (480 ml) beef broth
- 1/2 cup (120 ml) heavy cream
- 12 oz (340 g) medium pasta shells or penne or rotini
- 1 cup (115 g) cheddar cheese shredded
- 1 cup (115 g) Monterey Jack cheese shredded (or pepper jack for heat)
- kosher salt and black pepper to taste
Toppings (Optional)
- sliced jalapeños
- diced avocado
- sour cream
- chopped cilantro
- crumbled tortilla chips
Equipment
- Large pot or Dutch oven
- wooden spoon
- Knife
- Cutting board
- Measuring cups
- Colander
Instructions
- Brown the beef: Heat a large pot or Dutch oven over medium-high heat. Add ground beef and cook until browned, breaking it up with a wooden spoon. Drain excess grease if needed.
- Soften the veg: Add diced onion and bell pepper. Cook, stirring, for about 5 minutes until starting to soften.
- Add flavor bombs: Stir in taco seasoning and minced garlic. Cook for 1 minute until fragrant.
- Pour in the liquids: Add the undrained diced tomatoes with chilies, salsa, beef broth, and heavy cream. Stir well. Bring to a boil.
- Add the pasta: Stir in the pasta shells. Reduce heat to a simmer, cover, and cook 12–15 minutes, stirring occasionally, until pasta is tender and most liquid is absorbed.
- Add cheese and finish: Remove pot from heat. Stir in cheddar and Monterey Jack cheese until melted and creamy. Season with salt and black pepper to taste.
- Serve hot, topped with any (or all!) of your favorite toppings: avocado, jalapeños, sour cream, cilantro, or tortilla chips.
