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Cheesy Beef Taco Pasta

Cheesy beef taco pasta made in one pot with tender rotini, taco-seasoned ground beef, and a creamy cheddar–Monterey Jack sauce. Simmered until the pasta is cooked through, then finished with melty cheese and heavy cream for a taco-night comfort dinner.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 6 servings
Course: Dinner
Cuisine: American
Calories: 780
Ingredients Equipment Method Notes

Ingredients
  

Cheesy beef taco pasta
  • 1 lb lean ground beef
  • 12 oz rotini pasta
  • 1 tbsp olive oil
  • 1 onion small, diced
  • 3 garlic cloves, minced
  • 1 packet (about 2 tbsp) taco seasoning
  • 1 can (10 oz) diced tomatoes with green chilies
  • 2 cup beef broth
  • 1 cup salsa
  • 1 cup heavy cream
  • 2 cup shredded cheddar cheese
  • 1 cup shredded Monterey Jack cheese
  • 0.5 tsp salt
  • 0.25 tsp black pepper
  • 2 tbsp chopped cilantro
  • 0.25 sour cream optional topping
  • 0.25 diced tomatoes optional topping
  • 0.25 green onions optional topping
  • 0.25 jalapeños optional topping
  • 0.25 avocado optional topping

Equipment

  • 1 Dutch oven

Method
 

Cook the pasta base
  1. Heat olive oil in a large skillet or Dutch oven over medium-high heat until shimmering.
  2. Add lean ground beef and cook until browned, breaking it up as it cooks.
  3. Stir in onion and cook for 3 minutes, stirring occasionally until softened.
  4. Add garlic and cook for 30 seconds, stirring constantly so it doesn’t brown.
  5. Stir in taco seasoning to evenly coat the beef and aromatics.
  6. Add diced tomatoes with green chilies, salsa, beef broth, and rotini pasta, then stir until the pasta is submerged.
  7. Bring the mixture to a boil, then reduce heat to low.
  8. Cover and simmer for 12–15 minutes, stirring occasionally, until the pasta is tender.
Make it creamy and cheesy
  1. Stir in heavy cream once the pasta is tender.
  2. Add cheddar and Monterey Jack cheese and stir until melted and creamy.
  3. Season with salt and black pepper to taste.
  4. Garnish with chopped cilantro and desired optional toppings.
  5. Serve hot.

Notes

For the creamiest texture, stir more frequently during the 12–15 minute simmer so the pasta releases starch. Store leftovers in the refrigerator up to 3 days; reheat gently with a splash of broth to loosen. Freezing is not recommended because the cream sauce can break after thawing. Dairy swap: use evaporated milk or a dairy-free cream alternative for a lighter, still-creamy finish.