Creamy Taco Pasta
Creamy and saucy with just the right kick, this taco pasta blends lean ground beef, tomatoes, peppers, salsa, and cheese into one dreamy pot. One-pot, cozy, a little spicy, and big on flavor—perfect for weeknights or, honestly, anytime you need cheesy-pasta joy.
6
servings
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.
Notes
Feel free to swap in ground turkey or chicken, use different cheeses, or add black beans or corn to bulk it up. Store leftovers in the fridge for 3–4 days or freeze for up to 2 months (sauce may separate a bit upon reheating). For gluten-free, use your favorite GF pasta and seasoning.
Nutrition
Calories: 560kcal | Carbohydrates: 48g | Protein: 29g | Fat: 27g | Saturated Fat: 15g | Cholesterol: 115mg | Sodium: 1180mg | Potassium: 957mg | Fiber: 4g | Sugar: 7g | Vitamin A: 1100IU | Vitamin C: 35mg | Calcium: 310mg | Iron: 4mg