Taco Pasta

This Creamy Taco Pasta recipe is a great way to explore new flavor combinations and enjoy a satisfying meal that the whole family will love.

Course dinner, Main Course

Cuisine American, Mexican

Keyword pasta, taco

Prep Time 15

Cook Time 30

Total Time 45

Servings

Calories 580kcal

Ingredients

16 ounces pasta shells
2 pounds lean ground beef
1 medium white onion diced
6 tablespoons taco seasoning or two packets
8 ounces tomato sauce
1 ½ cups salsa
8 ounces cream cheese cubed
1 ½ cups cheddar cheese shredded

Optional garnishes: cilantro, additional shredded cheese, tomatoes, sour cream, avocado, lime

Instructions

In a large pot or deep skillet, boil the pasta shells per the package directions. Drain and set aside when done.
In the same pot or skillet, add the ground beef and diced onion. Cook over medium heat until the beef is browned and cooked through (around 8 minutes). Crumble the meat as it cooks.
Drain any excess grease from the ground beef. Add the taco seasoning and tomato sauce to the beef.
Add in the salsa and cream cheese. Simmer over low heat for about 5 minutes until the sauce is combined and creamy.
Turn off the heat and add in the cooked pasta shells and the shredded cheese. Stir until the cheese is melted throughout.
Top with desired garnishes and serve!

Notes

● The pot used in this recipe was 4 quarts. You should use at least this size or larger.
● Homemade taco seasoning can be used in place of the packets. Use about 6 tablespoons of seasoning if replacing.
● For spicy taco pasta, use hot seasoning and hot salsa. You can also add in hot sauce and/or peppers.
● Freshly shredded cheese melts best. However, you can use pre-shredded cheese in this recipe as well.
● Store leftovers in an airtight container in the fridge for 2-3 days.

Nutrition