Cheesy Taco Pasta

A hearty pasta dish combining seasoned ground beef, tender pasta, and a creamy cheese sauce with bold taco flavors. This 30-minute meal is perfect for busy weeknights and tastes even better than the boxed version.

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Course: Main Dishes

Cuisine: Mexican

Prep Time: 10

Cook Time: 20

Total Time: 30

Servings:

Author: Jennifer Stewart

Ingredients

1 pound rotini pasta
1/4 cup chopped white onions
1 tablespoon oil
1 pound ground beef
1 ounces taco seasoning + 2/3 cup of water
1 teaspoon garlic powder
½ teaspoon salt
¼ teaspoon ground pepper
10 ounces Rotel drained
¾ cup sour cream
2 cups shredded colby jack cheese

Instructions

Cook pasta according to packaging. Set aside.
In a pan, over medium heat, add oil and chopped onions.
Cook for 2-3 minutes until the onions are tender, translucent.
Add the ground beef and break it down into pieces.
Add the taco seasoning, water, garlic powder, salt and pepper.
Mix well and cook the meat until there is no more pink.
Add the cooked pasta. The pasta maybe sticky, it will help the sauce to stick to it.
Mix until the pasta is all covered with the meat mixture.
Add the drained can of drained tomatoes and green chilies and mix.
Add the sour cream and cheese to the pasta and mix well until all ingredients are well blended.
Serve and Enjoy!

Notes

Substitute ground turkey, ground pork, ground chicken, or ground lamb instead of ground beef. Make it with shredded chicken and this chicken taco seasoning.

Change the shape of the pasta to bow tie, pasta shells, or your favorite shape. A short pasta noodle works best.

Substitute the water for chicken broth or beef broth.

Add in some veggies like bell peppers for more color and texture.

Make it vegetarian by adding beans (black beans are great in this) instead of meat.

Shred your cheese at home from a block for better melting.

Serve straight out of the pan or add your favorite taco toppings like sour cream, black olives, or diced tomatoes.

Add some crunch with crushed tortilla chips.

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