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4.47 from 103 votes

Cheesy Taco Pasta

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!
Prep Time5 mins
Cook Time25 mins
Total Time30 mins
Course: Main Course
Cuisine: American, Mexican
Servings: 6
Calories: 595kcal


  • 1 pound ground beef extra lean
  • 1 large onion chopped
  • 2 cloves garlic minced
  • 2 tablespoon taco seasoning
  • 4 cups chicken broth low sodium, or beef broth
  • 8 ounce 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 tablespoon parsley chopped, for garnish


  • 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.



I used whole wheat mafalda pasta, but any pasta as mentioned in the ingredient list can be used.
Store leftovers in an airtight container for up to 4 days in the refrigerator or 2 to 3 months in the freezer.
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Calories: 595kcal | Carbohydrates: 37g | Protein: 35g | Fat: 33g | Saturated Fat: 16g | Cholesterol: 107mg | Sodium: 870mg | Potassium: 511mg | Fiber: 2g | Sugar: 5g | Vitamin A: 905IU | Vitamin C: 4.2mg | Calcium: 401mg | Iron: 3mg