Creamy Taco Pasta is the ultimate Tex‑Mex comfort dish: cheesy, flavorful, and incredibly easy to make in under 30 minutes. This Creamy Taco Pasta recipe brings together ground beef, taco seasoning, pasta shells, and melty cheese in a one‑pot wonder that’s perfect for busy weeknights or casual gatherings. With pantry‑friendly ingredients and simple steps, it’s both satisfying and stress‑free to prepare. Get ready to indulge in a tasty, cozy meal that delivers win after win for both taste and convenience.
Why You’ll Love This Taco Pasta
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One‑pot simplicity: Everything cooks in a single skillet—minimal cleanup.
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Bold Tex‑Mex flavors: Taco seasoning, Rotel tomatoes, and cheeses deliver a hearty, savory punch.
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Creamy indulgence: Heavy cream and melted cheese create a rich, satisfying sauce.
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Customizable mild or spicy: Start mild, and easily dial up the heat with chilies or red pepper flakes.
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Family‑friendly comfort: Loved by kids and adults alike, this recipe is both easy and crowd‑pleasing.
Ingredients
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1 lb (about 450 g) ground beef
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3 cups medium pasta shells
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2 cups chicken broth
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2 cups water
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1‑oz packet taco seasoning (approx. 3 Tbsp)
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½ yellow onion, finely diced
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2 cloves garlic, finely minced
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1 Tbsp tomato paste
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10‑oz can Rotel (diced tomatoes & green chilies), undrained
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¼ cup heavy cream
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2 cups shredded cheddar cheese
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1 cup shredded mozzarella cheese
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1 tsp fresh cilantro (optional)
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Salt and pepper, to taste
Step‑by‑Step: How to Make Taco Pasta
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In a large, high‑sided skillet, brown the ground beef over medium‑high heat for about 5 minutes, breaking it up into crumbles.
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Add the finely diced onion and sauté until translucent, about 2–3 minutes.
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Stir in the minced garlic and cook for ~20 seconds, just until fragrant.
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Mix in taco seasoning, tomato paste, undrained Rotel tomatoes, water, and chicken broth. Bring the mixture to a boil.
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Once boiling, add the pasta shells and push them gently down so they’re submerged evenly. Cover, reduce heat to medium, and cook until the pasta is al dente, about 9 minutes.
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When the pasta is cooked, the sauce might look soupy—don’t worry, it will thicken soon.
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Stir in the heavy cream until combined. Then fold in the cheddar and mozzarella cheeses, plus cilantro if using. Adjust seasoning with salt and pepper as needed, and enjoy right away.
Helpful Tips
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Don’t overcook your pasta—watch carefully near the end of the cooking time to ensure it’s just al dente.
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If the mixture seems too thin after cheese and cream, let it sit off the heat for a few minutes—the sauce will thicken as it cools.
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Only use 3 cups of pasta shells; using more without adjusting liquid and protein can yield a dry dish.
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To boost heat, add crushed red pepper flakes or extra green chilies during cooking.
Substitutions And Variations
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Meat alternatives: Use ground turkey, chicken, or plant‑based meat substitute to lighten it up.
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Vegetarian: Replace the meat with lentils or sautéed mushrooms, and use veggie broth.
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Spice levels: Use mild, original, or hot taco seasoning—or mix in jalapeños or diced green chilies.
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Dairy-free: Substitute heavy cream with coconut cream or cashew cream; use vegan cheese.
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Cheese swaps: Try pepper jack for added kick, or Monterey Jack for milder, creamy flavor.
Storage Instructions
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Refrigerator: Store leftovers in an airtight container for up to 3–4 days. Warm slowly on the stove, adding a bit of broth or milk to bring back the creamy texture.
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Freezer: Not ideal due to dairy, but you can freeze in meal‑sized portions—thaw overnight and reheat carefully with liquid to prevent separation.
Nutritional Information
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Calories: ~963 kcal per serving
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Carbohydrates: ~65 g | Protein: ~50 g | Fat: ~55 g (Saturated Fat: ~27 g)
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Cholesterol: ~178 mg | Sodium: ~1676 mg | Fiber: ~4 g | Sugar: ~6 g
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Calcium: ~602 mg | Iron: ~4 mg | Plus notable amounts of potassium, vitamin A, and vitamin C.
(These values are estimates—use as a guideline.)
Serving Suggestions
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Garnish with extra chopped cilantro, a dollop of sour cream, or a drizzle of hot sauce for added flavor.
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Serve alongside a crisp green salad or tortilla chips for added texture.
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For added freshness, pair with sliced avocado, lime wedges, or pickled jalapeños.
Frequently Asked Questions About Taco Pasta
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Can I make this gluten‑free?
Yes! Simply substitute gluten‑free pasta shells (corn, rice, or chickpea-based) and ensure your taco seasoning is gluten‑free. Cooking times may vary slightly—watch closely for doneness. -
Can I reduce the dairy or make it lighter?
Absolutely. Use half‑and‑half instead of heavy cream, reduce cheese amounts, or use lower‑fat cheeses. If you want dairy‑free, alternatives like almond or oat creamer plus vegan cheese can work well. -
What if my pasta turns out too thick or dry?
Stir in a bit more chicken broth or water, a tablespoon at a time, until the desired consistency is reached. You can also stir in a touch more heavy cream or milk while reheating. -
Is this suitable for meal prep?
Definitely. Portion it into airtight containers and refrigerate for up to 4 days. Reheat on the stovetop or in the microwave with a splash of liquid to restore its creamy texture. -
Can I add vegetables to stretch it?
Yes, add diced bell peppers, corn, or black beans during step 3 when cooking onions and garlic. They add color, nutrients, and heartiness to the dish.
Conclusion
Thanks so much for stopping by—I hope you enjoy making this Taco Pasta as much as I do! There’s something so comforting about the creamy, cheesy sauce wrapped warmly around pasta shells, with that bold Tex‑Mex flavor in every bite. This dish is easy, cozy, and endlessly satisfying—perfect for sharing or simply treating yourself after a long day. I truly appreciate you being part of this food‑loving community and can’t wait for you to savor each delicious, cheesy forkful. Happy cooking.
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Creamy Taco Pasta Recipe
- Total Time: 28 minutes
- Yield: 4 servings 1x
Description
Creamy Taco Pasta is a quick and comforting Tex‑Mex dinner made in just one pot! Loaded with ground beef, taco seasoning, pasta shells, and a cheesy, creamy sauce, it’s a weeknight-friendly recipe the whole family will love
Ingredients
1 lb ground beef
3 cups medium pasta shells
2 cups chicken broth
2 cups water
1 oz taco seasoning (about 3 tbsp)
½ onion, finely diced
2 garlic cloves, minced
1 tbsp tomato paste
1 (10 oz) can Rotel tomatoes with green chilies, undrained
¼ cup heavy cream
2 cups shredded cheddar cheese
1 cup shredded mozzarella cheese
1 tsp fresh cilantro (optional)
Salt and pepper, to taste
Instructions
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In a large, high‑sided skillet, brown the ground beef over medium‑high heat for about 5 minutes, breaking it up into crumbles.
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Add the finely diced onion and sauté until translucent, about 2–3 minutes.
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Stir in the minced garlic and cook for ~20 seconds, just until fragrant.
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Mix in taco seasoning, tomato paste, undrained Rotel tomatoes, water, and chicken broth. Bring the mixture to a boil.
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Once boiling, add the pasta shells and push them gently down so they’re submerged evenly. Cover, reduce heat to medium, and cook until the pasta is al dente, about 9 minutes.
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When the pasta is cooked, the sauce might look soupy—don’t worry, it will thicken soon.
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Stir in the heavy cream until combined. Then fold in the cheddar and mozzarella cheeses, plus cilantro if using. Adjust seasoning with salt and pepper as needed, and enjoy right away.
Notes
Only use 3 cups of pasta shells—more will require additional liquid.
Let the pasta rest for a few minutes after adding cheese; it will thicken.
Add red pepper flakes or green chilies for extra heat.
Serve with sour cream, hot sauce, or extra cilantro for topping
- Prep Time: 8 minutes
- Cook Time: 20 minutes
- Category: Entree
- Method: Stovetop
- Cuisine: Tex-Mex
Nutrition
- Serving Size: 1 bowl
- Calories: 963
- Carbohydrates: 65g
- Protein: 50g