Cheesy Taco Pasta is a fun and delicious twist on classic taco flavors mixed with comforting pasta and a gooey, melty cheese sauce. It combines the best parts of tacos—seasoned ground beef, taco spices, and fresh toppings—with tender pasta noodles that soak up all the tasty goodness. This dish is like a warm hug on a plate, perfect for busy weeknights or whenever you’re craving something quick and satisfying.
I love making Cheesy Taco Pasta because it’s so easy to customize with whatever you have on hand. Sometimes I add beans, other times corn or bell peppers for extra color and crunch. It’s a great way to get the whole family excited about dinner because everyone loves that cheesy, spicy flavor that feels a little festive but never too complicated.
My favorite way to serve this is with a sprinkle of fresh cilantro and a dollop of sour cream right on top, along with some crunchy tortilla chips on the side for dipping. It’s a one-pot meal that brings together all the fun of taco night and the coziness of pasta—definitely a recipe I keep coming back to whenever I want a meal that’s easy, tasty, and sure to please.
Key Ingredients & Substitutions
Rotini Pasta: This pasta shape holds sauce well thanks to its twists. You can swap rotini for penne, shells, or any short pasta you have on hand.
Ground Beef: Ground beef adds rich flavor and texture. For a lighter or vegetarian version, try ground turkey, chicken, or plant-based crumbles.
Taco Seasoning: This blend gives the dish its signature taste. If you don’t have a mix, use chili powder, cumin, garlic powder, paprika, and a pinch of oregano as a quick homemade option.
Cheddar Cheese: Sharp cheddar melts nicely and adds a familiar cheesy taste. Mozzarella, Monterey Jack, or a Mexican cheese blend work well too.
How Do I Get the Cheese Perfectly Melted and Gooey?
After mixing the pasta with the taco-flavored sauce, sprinkle shredded cheese on top, but don’t stir right away. Cover the pan to trap steam—this helps the cheese melt evenly and get that creamy texture.
- Cover the skillet with a lid or foil.
- Let it sit off the heat for 3-5 minutes so the cheese softens fully.
- Then gently stir to combine the melted cheese throughout the pasta.
This method prevents the cheese from clumping or drying out, giving you smooth, melty cheese in every bite.
Equipment You’ll Need
- Large skillet or sauté pan – I recommend it because it’s big enough to cook the beef and vegetables, and you can melt the cheese right in the same pan.
- Pot for boiling pasta – simple but essential, so you can cook the pasta separately before mixing.
- Wooden spoon or spatula – helps stir everything and break up the ground beef smoothly.
- Measuring spoons and cups – ensures your seasonings and liquids are just right.
- Cloth or oven mitts – handy for handling hot pots and lids safely.
Flavor Variations & Add-Ins
- Try ground turkey or chicken instead of beef for a leaner option. It cooks just as well and keeps the dish light.
- Add diced corn or black beans to make the dish more colorful and boost fiber.
- Swap shredded cheddar for pepper jack or Monterey Jack for different cheesy flavors.
- Mix in chopped jalapeños or hot sauce if you enjoy a spicy kick.
Cheesy Taco Pasta
Ingredients You’ll Need:
Pasta and Protein:
- 8 oz rotini pasta (or your favorite pasta shape)
- 1 lb ground beef
Vegetables and Aromatics:
- 1 small onion, finely chopped
- 1 small green bell pepper, finely chopped (optional)
- 2 cloves garlic, minced
- 2 green onions, sliced thin (for garnish)
Pantry Staples and Seasonings:
- 1 (14.5 oz) can diced tomatoes, drained
- 1 cup beef broth or water
- 2 tbsp tomato paste
- 2 tbsp taco seasoning (store-bought or homemade)
- 1 tsp chili powder
- ½ tsp cumin
- Salt and pepper to taste
- 1 ½ cups shredded cheddar cheese
Optional Toppings:
- Sour cream
- Sliced jalapeños
- Fresh cilantro
Time Needed
This great-tasting dish takes about 30 minutes from start to finish. That includes 10 minutes to cook the pasta, 15-20 minutes to prepare the meat and sauce, and a few minutes to melt the cheese and gather your toppings.
Step-by-Step Instructions
1. Cook the Pasta:
Bring a large pot of salted water to a boil. Cook the rotini pasta according to package directions until al dente (firm to bite). Drain well and set aside.
2. Brown the Ground Beef:
In a large skillet over medium heat, add the ground beef. Cook, stirring and breaking it up, until no pink remains and the meat is fully cooked. Drain off any excess fat.
3. Sauté Vegetables:
Add finely chopped onion, green bell pepper (if using), and minced garlic to the skillet. Cook for 4–5 minutes until the vegetables soften and become fragrant.
4. Add Spices and Tomato:
Mix in taco seasoning, chili powder, cumin, salt, and pepper. Stir well and cook for a minute to toast the spices. Then add tomato paste and drained diced tomatoes. Stir to combine.
5. Simmer Sauce:
Pour in the beef broth or water, stir, and bring to a gentle simmer. Let it cook for about 5 minutes so the sauce thickens slightly and flavors meld.
6. Combine Pasta and Sauce:
Add the cooked pasta to the skillet and toss to coat all noodles evenly with the taco-flavored sauce.
7. Melt the Cheese:
Remove the skillet from heat. Sprinkle shredded cheddar cheese on top of the pasta. Cover the skillet with a lid or foil and let it sit for 3–5 minutes, allowing the cheese to melt beautifully.
8. Serve:
Gently stir the melted cheese into the pasta. Dish into bowls and garnish with sliced green onions. Add optional toppings like sour cream, jalapeños, or fresh cilantro if you like. Serve warm and enjoy!
Can I Use Frozen Ground Beef for This Recipe?
Yes! Just make sure to fully thaw the ground beef in the refrigerator overnight before cooking. Avoid cooking from frozen to ensure even browning and proper texture.
Can I Make Cheesy Taco Pasta Ahead of Time?
Absolutely! Prepare the pasta and sauce separately, then combine and add cheese just before reheating. Store in an airtight container in the fridge for up to 2 days. Reheat gently on the stove or in the microwave.
What Can I Substitute for Taco Seasoning?
If you don’t have taco seasoning, mix chili powder, cumin, smoked paprika, garlic powder, onion powder, and a pinch of oregano and cayenne to taste. This lets you control the spice level and customize flavors!
How Should I Store Leftovers?
Keep leftovers in an airtight container in the fridge for up to 3 days. When reheating, add a splash of beef broth or water to keep the pasta moist and reheat over low heat or in short bursts in the microwave.