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Cheesy Taco Pasta

Cheesy Taco Pasta
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A comforting, one-pot family favorite that combines the zesty flavors of beef tacos with a creamy, cheesy pasta sauce. Perfect for busy weeknights and picky eaters.

Ingredients

Scale

1 lb Ground Beef (80/20 or 90/10)
1 medium Onion, chopped
2 cloves Garlic, minced
1 packet (1 oz) Taco Seasoning
1 can (14.5 oz) Diced Tomatoes, undrained
1 can (8 oz) Tomato Sauce
3 cups Chicken Broth
12 oz Uncooked Pasta (elbows, rotini, or penne)
4 oz Cream Cheese, softened
1.5 cups Shredded Cheddar Cheese
0.5 cup Shredded Monterey Jack Cheese
1 garnish Fresh Cilantro, chopped (optional)
to taste Salt and Black Pepper

Instructions

  1. Heat a large Dutch oven or deep skillet over medium-high heat. Add the ground beef and cook, breaking it up with a spoon, until fully browned. Drain off any excess grease
  2. Reduce the heat to medium. Add the chopped onion to the skillet and cook for 5-7 minutes until softened and translucent. Stir in the minced garlic and cook for another minute until fragrant
  3. Stir in the taco seasoning, undrained diced tomatoes, tomato sauce, and chicken broth. Bring the mixture to a gentle boil
  4. Add the uncooked pasta to the skillet, stirring to submerge it. Reduce the heat to medium-low, cover, and simmer for 10-12 minutes, or until the pasta is al dente and most liquid is absorbed
  5. Remove the skillet from the heat. Stir in the softened cream cheese until melted and creamy. Add 1 cup of the shredded cheddar and all the Monterey Jack cheese, stirring until smooth
  6. Season with salt and pepper to taste. Sprinkle the remaining 1/2 cup of shredded cheddar over the top and cover for a few minutes to allow the cheese to melt. Garnish with cilantro if desired

Notes

Always drain the excess grease after browning the beef to prevent the dish from becoming heavy.

Ensure the cream cheese is softened to room temperature for a lump-free, creamy sauce.

Use freshly shredded cheese for a smoother melt compared to pre-shredded varieties.

Let the pasta rest for 5 minutes after adding the final cheese to allow the sauce to thicken slightly.

Leftovers can be stored in the refrigerator for up to 3-4 days or frozen for 2-3 months.

Nutrition

Find it online: https://fabiloustaste.com/cheesy-taco-pasta/