This Ground Beef and Cheese Taco Pasta is the perfect easy, comforting weeknight dinner. It combines zesty taco flavors with creamy, cheesy pasta for a fun family meal. Everyone loves this crowd-pleasing one-pan wonder.
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Why You’ll Love This Ground Beef and Cheese Taco Pasta
- Two-in-one dinner: Get taco spice and cheesy pasta comfort in a single dish.
- Family-friendly favorite: Pleases both kids and adults with familiar, welcoming flavors.
- Amazing leftovers: Flavors meld overnight for an even better next-day lunch.
- Easy cleanup: Uses just one pot for pasta and one skillet for the beef mixture.
Ingredients & Tools
- 1 tbsp olive oil
- 1 medium yellow onion, finely diced
- 1 lb (450 g) lean ground beef
- 3 cloves garlic, minced
- 1 packet (1 oz or 30 g) taco seasoning
- 1 can (10 oz or 285 g) diced tomatoes with green chilies (like Rotel), undrained
- 1 can (8 oz or 227 g) tomato sauce
- 2 cups (480 ml) beef or chicken broth
- 1 cup (240 ml) heavy cream or half-and-half
- 8 oz (225 g) rotini or penne pasta, uncooked
- 2 cups (225 g) shredded Colby Jack or Mexican blend cheese, divided
- Salt and black pepper to taste
- For garnish: fresh cilantro, sliced jalapeños, sour cream
Tools: A large, oven-safe skillet or Dutch oven, a large pot for boiling pasta, and a colander.
Notes: Don’t be shy with the cheese—it creates that irresistible, gooey pull. Using diced tomatoes with green chilies builds great flavor, but plain diced tomatoes work too; add a pinch of cayenne for extra kick.
Nutrition (per serving)
| Calories: | 580 kcal |
| Protein: | 32 g |
| Fat: | 28 g |
| Carbs: | 48 g |
| Fiber: | 3 g |
Serves: 6 | Prep Time: 15 minutes | Cook Time: 25 minutes | Total Time: 40 minutes
Before You Start: Tips & Ingredient Notes
- What kind of ground beef is best? I prefer to use 85/15 or 90/10 lean ground beef. It has enough fat to stay juicy and flavorful, but not so much that you end up with a greasy sauce. If you use a higher fat content, just be sure to drain the excess fat after browning.
- Can I use a different pasta shape? Absolutely! Short, sturdy shapes with lots of nooks and crannies work best. Rotini, penne, and shells are my top picks because they hold onto the sauce so well. Avoid long, thin pasta like spaghetti for this particular dish.
- Is heavy cream necessary? It really gives the sauce its luxurious, creamy texture. For a lighter version, half-and-half will work, but the sauce will be a little thinner. I wouldn’t recommend using milk, as it can curdle when mixed with the acidic tomatoes.
- What if I don’t have an oven-safe skillet? No problem at all! You can prepare the beef and sauce mixture in any large skillet, then transfer it to a greased 9×13 inch baking dish before adding the final layer of cheese and baking.
How to Make Ground Beef and Cheese Taco Pasta
Step 1: Start by bringing a large pot of salted water to a boil for your pasta. Cook the pasta according to package directions until it’s just al dente—it will continue to cook in the oven later, so you don’t want it to be mushy. Once it’s done, drain it well and set it aside. You’ll notice that salting the pasta water here is your first chance to build flavor right into the noodles themselves.
Step 2: While the pasta cooks, preheat your oven to 375°F (190°C). Then, heat the olive oil in a large, oven-safe skillet over medium-high heat. Add the diced onion and cook for about 4-5 minutes, until it becomes soft and translucent. The aroma at this stage is just fantastic—sweet and savory all at once.
Step 3: Add the ground beef to the skillet, breaking it up with a wooden spoon. Cook until it’s nicely browned and no pink remains, which should take about 6-7 minutes. If there’s a significant amount of rendered fat, you can drain it off, but a little bit is fine. Stir in the minced garlic and cook for one more minute, until it’s wonderfully fragrant.
Step 4: Sprinkle the taco seasoning over the beef mixture. Stir everything together so the beef is evenly coated and you can really smell those spices waking up. Now, pour in the undrained diced tomatoes with green chilies, the tomato sauce, and the broth. Give it a good stir, scraping up any browned bits from the bottom of the pan—that’s pure flavor right there.
Step 5: Let the sauce come to a gentle simmer. Then, reduce the heat to low and stir in the heavy cream. The sauce will change to a lighter, creamier color almost immediately. Season with a pinch of salt and pepper to taste, but remember that the taco seasoning and cheese will also add saltiness.
Step 6: Add the drained, cooked pasta to the skillet and stir until every piece is coated in that delicious, creamy taco sauce. Turn off the heat. Stir in one and a half cups of the shredded cheese, saving the remaining half cup for the top. The cheese will start to melt into the sauce, making it incredibly rich and gooey.
Step 7: Sprinkle the remaining half cup of cheese evenly over the top of the pasta. Transfer the entire oven-safe skillet to your preheated oven. Bake for 15-20 minutes, or until the cheese on top is completely melted, bubbly, and has those lovely golden-brown spots.
Step 8: Carefully remove the skillet from the oven—remember, the handle will be extremely hot! Let the pasta sit for about 5 minutes before serving. This rest time allows the sauce to thicken up just a bit, making it the perfect consistency. Garnish with fresh cilantro, a dollop of sour cream, or some sliced jalapeños if you like a bit of heat.
Storage & Freshness Guide
- Fridge: Store in an airtight container for up to 4 days.
- Freezer: Freeze unbaked, tightly wrapped, for up to 2 months. Thaw in fridge before baking.
- Reviving: Reheat in oven at 350°F (175°C) until warm. Add a splash of broth if dry.
Serving Suggestions
Complementary Dishes
- A simple green salad with a lime vinaigrette — The crisp, acidic freshness of the salad cuts through the richness of the pasta beautifully, balancing out the whole meal.
- Buttery garlic bread or warm tortilla chips — You can’t go wrong with something to scoop up every last bit of that cheesy sauce. It’s a textural dream come true.
- Charred corn on the cob with chili lime butter — This continues the Mexican-inspired theme and adds a wonderful sweet and smoky element to your plate.
Drinks
- A cold, crisp Mexican lager — The light, bubbly beer is the perfect palate cleanser between bites of the hearty, cheesy pasta.
- A classic margarita on the rocks — The tangy lime and triple sec complement the spices in the dish wonderfully, making for a truly festive meal.
- Sparkling water with a squeeze of lime — A non-alcoholic option that still provides a refreshing, bubbly contrast to the creamy pasta.
Something Sweet
- Warm churros with a chocolate dipping sauce — It’s the ultimate way to end a Mexican-inspired feast, offering a cinnamon-sugar crunch that everyone adores.
- A scoop of creamy mango sorbet — The fruity, tropical flavor is light and refreshing, providing a clean finish after a rich dinner.
- Classic flan — Its smooth, creamy texture and caramel notes are a timeless and elegant pairing for the bold flavors of the main course.
Top Mistakes to Avoid
- Mistake: Overcooking the pasta before baking. Remember, the pasta will spend another 15-20 minutes in the hot oven. If you cook it to a soft texture in the boiling water first, it can turn to mush in the final dish. Al dente is the way to go!
- Mistake: Skipping the rest time after baking. I know it’s tempting to dig right in, but letting the pasta sit for 5 minutes is crucial. This allows the sauce to thicken and set slightly, so it clings to the pasta instead of pooling at the bottom of your plate.
- Mistake: Using pre-shredded bagged cheese for the sauce. I’ve messed this up before too… Pre-shredded cheese is coated with anti-caking agents that can make your sauce grainy and prevent it from melting as smoothly. Taking a minute to shred a block of cheese yourself makes a world of difference.
- Mistake: Not tasting the sauce before assembling. Taco seasoning blends can vary in saltiness. Give the sauce a quick taste after you’ve added the cream and adjust the salt and pepper as needed. This is your last chance to perfect the flavor before it goes into the oven.
Expert Tips
- Tip: Brown the beef well. Don’t just gray it—get a good, proper sear on the meat. Those little browned bits stuck to the pan are packed with flavor, and when you deglaze the pan with the tomatoes and broth, you’re essentially creating an instant, delicious fond.
- Tip: Make it your own with mix-ins. This recipe is a fantastic base. Feel free to stir in a can of drained black beans or corn with the pasta, or add a diced bell pepper when you’re cooking the onions for extra color and crunch.
- Tip: For a crispier top, use the broiler. If you love a little extra texture on your cheese, after the baking time is up, switch your oven to broil for the last 1-2 minutes. Watch it closely though—it can go from golden to burnt in seconds!
- Tip: Prepare it ahead of time. You can assemble the entire dish (without baking) up to a day in advance. Just cover it tightly and keep it in the fridge. When you’re ready, you may need to add a few extra minutes to the baking time since it will be going into the oven cold.
FAQs
Can I make this Ground Beef and Cheese Taco Pasta ahead of time?
Absolutely, and it’s a great timesaver! You can assemble the entire dish up to 24 hours in advance. Just cover it tightly with foil and store it in the refrigerator. When you’re ready to bake, you may need to add 5-10 minutes to the cooking time since it will be starting from a cold state. If the top is browning too quickly, just lay the foil loosely over the top. It’s a perfect solution for busy weeknights or when you’re expecting guests.
What can I use instead of heavy cream?
If you don’t have heavy cream, half-and-half is your best bet for a lighter, but still creamy, sauce. For a dairy-free version, full-fat canned coconut milk can work in a pinch, though it will impart a slight coconut flavor. I would avoid using regular milk, as it doesn’t have enough fat and is prone to curdling when it meets the acidic tomatoes in the hot sauce.
How should I store and reheat leftovers?
Leftovers will keep beautifully in an airtight container in the refrigerator for up to 4 days. To reheat, the best method is in the oven at 350°F (175°C) until warmed through, which helps maintain the texture. You can also use the microwave, but stir it every 30 seconds to ensure it heats evenly. If the pasta seems a little dry, add a tablespoon of broth or water before reheating to bring back the sauciness.
Can I freeze this pasta bake?
You can, but with a small caveat. Cream-based sauces can sometimes separate or become grainy upon thawing and reheating. For the best results, freeze it before baking. Assemble the dish completely, but do not bake it. Wrap it very tightly in plastic wrap and then foil. It can be frozen for up to 2 months. Thaw it in the refrigerator overnight before baking as directed, adding a few extra minutes to the cook time.
How can I make this dish spicier?
There are a few easy ways to turn up the heat! You could use a “hot” variety of taco seasoning, add a diced jalapeño (seeds and all) when you cook the onions, or stir in a tablespoon of chopped chipotles in adobo sauce along with the tomatoes. For a quick garnish that adds heat at the table, offer sliced fresh jalapeños or a drizzle of your favorite hot sauce.
Ground Beef And Cheese Taco Pasta
Make this easy Ground Beef and Cheese Taco Pasta for a crowd-pleasing weeknight dinner. Get the simple one-pan recipe and enjoy tonight!
Ingredients
For the Ingredients
-
1 tbsp olive oil
-
1 medium yellow onion (finely diced)
-
1 lb lean ground beef (450 g)
-
3 cloves garlic (minced)
-
1 packet taco seasoning (1 oz or 30 g)
-
1 can diced tomatoes with green chilies (10 oz or 285 g, like Rotel, undrained)
-
1 can tomato sauce (8 oz or 227 g)
-
2 cups beef or chicken broth (480 ml)
-
1 cup heavy cream or half-and-half (240 ml)
-
8 oz rotini or penne pasta (225 g, uncooked)
-
2 cups shredded Colby Jack or Mexican blend cheese (225 g, divided)
-
Salt and black pepper (to taste)
-
For garnish (fresh cilantro, sliced jalapeños, sour cream)
Instructions
-
Start by bringing a large pot of salted water to a boil for your pasta. Cook the pasta according to package directions until it’s just al dente—it will continue to cook in the oven later, so you don’t want it to be mushy. Once it's done, drain it well and set it aside.01
-
While the pasta cooks, preheat your oven to 375°F (190°C). Then, heat the olive oil in a large, oven-safe skillet over medium-high heat. Add the diced onion and cook for about 4-5 minutes, until it becomes soft and translucent.02
-
Add the ground beef to the skillet, breaking it up with a wooden spoon. Cook until it’s nicely browned and no pink remains, which should take about 6-7 minutes. Stir in the minced garlic and cook for one more minute, until it’s wonderfully fragrant.03
-
Sprinkle the taco seasoning over the beef mixture. Stir everything together so the beef is evenly coated. Now, pour in the undrained diced tomatoes with green chilies, the tomato sauce, and the broth. Give it a good stir, scraping up any browned bits from the bottom of the pan.04
-
Let the sauce come to a gentle simmer. Then, reduce the heat to low and stir in the heavy cream. The sauce will change to a lighter, creamier color almost immediately. Season with a pinch of salt and pepper to taste, but remember that the taco seasoning and cheese will also add saltiness.05
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Add the drained, cooked pasta to the skillet and stir until every piece is coated in that delicious, creamy taco sauce. Turn off the heat. Stir in one and a half cups of the shredded cheese, saving the remaining half cup for the top.06
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Sprinkle the remaining half cup of cheese evenly over the top of the pasta. Transfer the entire oven-safe skillet to your preheated oven. Bake for 15-20 minutes, or until the cheese on top is completely melted, bubbly, and has those lovely golden-brown spots.07
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Carefully remove the skillet from the oven—remember, the handle will be extremely hot! Let the pasta sit for about 5 minutes before serving. Garnish with fresh cilantro, a dollop of sour cream, or some sliced jalapeños if you like a bit of heat.08
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