This Cheesy Taco Pasta is out of bounds! So delicious, so comforting, all in one pot and best of all it’s ready in 30 minutes. Better than take-out, better than any prepackaged mixes, this Cheesy Taco Pasta will surely go on your weekly meal plan!
When it comes to comfort food, pasta is right up there. At least for me. I have many recipes which I consider favorites and super comforting for me, but I have to admit that this cheesy taco pasta is right up there at the top of the list.
While I wrote the book on 30 Minute One Pot Meals, that doesn’t stop me from coming up with more delicious one pot dishes that can be done in 30 minutes or less.
Why? Because we all have crazy busy lives, so if we can save some time with cooking so we can spend with our families, then why not! At the same time, while I love take-out as much as anyone, I also don’t want to eat out all the time. Which is why these 30 minute meals are so perfect.
This cheesy taco pasta is all about comfort for me. All I need is a big bowl of this cheesy pasta and I’m a happy girl. Only a handful of ingredients are required, but the end result is incredible.
So much flavor, so cheesy, saucy, it’s just good. Sometimes words just cannot describe a feeling, which means you must try this. Trust me, if you’re a pasta lover, you will love this!
Of that I’m sure.
Here are some other delicious pasta dishes you must try:
If you try this recipe, please let us know! Leave a comment, rate it and tag a photo #cravinghomecooked on Instagram so we can see it. I always love to see what you guys come up with!
Craving More? Follow Along:
Cheesy Taco Pasta
Ingredients
- 1 lb ground beef extra lean
- 1 large onion chopped
- 2 cloves garlic minced
- 2 tbsp taco seasoning
- 4 cups chicken broth low sodium, or beef broth
- 8 oz pasta uncooked, such as mafalda, fusilli, rotini, penne, mini shells or elbow
- 1 cup enchilada sauce
- 1 cup Mozzarella cheese shredded
- 2 cups cheddar cheese shredded
- 1 tbsp parsley chopped, for garnish
Instructions
- Add the ground beef to a large skillet or Dutch oven and cook over medium-high heat for 3 minutes. Add the onion, garlic and taco seasoning to it, stir and cook for an additional 5 minutes until the onion softens and becomes translucent.
- Add the chicken broth, pasta and enchilada sauce to the pot and stir well. Bring to a boil then turn down the heat to a medium and cook for about 15 minutes or until the pasta is cooked through, stirring occasionally.
- Combine the mozzarella cheese with the cheddar cheese and add about 2 cups of it to the skillet and stir it well. Turn off the heat and top with remaining cheese.
- Garnish with parsley and serve immediately.
Alicia says
Looking for a way to use up leftover taco meat and this really hit the spot! Subbed pasta sauce and chilli powder for the enchilada sauce, and cheese whiz for the mozzarella (what I had on hand). Hubby crunched Doritos on top, and it totally worked! Tasted like an upgraded, homemade hamburger helper. Perfect quick meal for on the go.
Charles D says
Great quick and easy recipe taste great!
Danette says
I can’t wait to try some of your recipes, but I’m curious. How do you decide when you’re going to use your cast-iron skillet versus when you will use enameled one? I’m looking at investing in new cookware, but I’ve only used non-stick cookware in the past. The cast-iron skillet seems like a great deal of work to me. Please advise!
Riley Samuelson says
DEFINITELY invest in a cast iron skillet! They are definitely something everyone needs to own!
Sandra says
Made this today and we all loved it, even my picky 6yr old. I added black beans, used penne and only cheddar (didn’t have mozzarella), and actually used leftover cooked beef with corn and peppers, turned out delicious. Would definitely make again!
amy says
had leftover taco meat, made a home made enchilada sauce and followed the rest…. will definitely be made again!! ty!
Joanna Cismaru says
My pleasure, so glad you liked it!
Amanda Long says
I wish you would specify red or green chilie enchilada sauce. I sm pretty sure it is red, but would like clarification.
Joanna Cismaru says
It’s red!
Warren Stewart says
Cheesy Taco Pasta Pizza!! Followed recipe but dumped it all on to a pizza crust. American, Mexican, Italian cuisine.! Amazingly delicious. Probably added a few more calories…
Joanna Cismaru says
Ha! Love it!
Karly says
So great!! I didn’t think it’d be anything to comment about, BUT this might be in our dinner rotations from now on. Hubby loved it as did my 2 year old! I subbed red lentil pasta, added black beans and diced red peppers and it was amazing! Great recipe!
Joanna Cismaru says
That’s great! Glad you guys enjoyed it!
Crystal says
I could not figure out what to do with the ground beef I had defrosted, and I was going to resort to just pasta with meat sauce I found this recipe and decided to try it as it is something different. It was definitely a hit!
Joanna Cismaru says
So glad you liked it, Crystal!
Donna O says
Totally amazing idea. My kids are going to love this. Now I know what I can do with our left over taco meat from Taco Tuesdays. Thanks!
Vinh Do says
I tried this recipe and still can’t believe how good this recipe is. Thanks so much!
Katherine Kozelski says
Did you only use 8 oz of pasta? Making it now and I’m second guessing because most recipes are for the whole box of pasta (16 oz)
Joanna Cismaru says
Yes only 8 oz, but you can definitely double the recipe if you choose to.
Suzanne Goh says
Super yummy Having it now . Super Sunday dinner
Joanna Cismaru says
Yay! You’ll love it!