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Hot, cheesy, and packed with taco-seasoned beef, this Cheesy Taco Pasta is the kind of dinner I want when I’m craving something comforting but don’t want to spend the evening in the kitchen. Tender pasta shells catch all that beefy salsa and melted cheddar, giving you plenty of flavor in every bite.
And the best part? You only need six main ingredients and 25 minutes to make it. Put some crunchy tortilla chips on top, serve it while the cheese is still warm and melty, and dinner is done.
Why You’ll Love This Recipe
There’s a lot to love about a dinner that can go from the kitchen to the table in less than half an hour. This one is especially satisfying because it brings two favorites together: cheesy pasta and the bold, savory flavors of tacos.
It’s quick. The whole recipe takes just 25 minutes, including only 5 minutes of prep.
The ingredient list is short. You only need pasta shells, ground beef, taco seasoning, water, salsa, and cheddar cheese.
It’s wonderfully cheesy. The cheddar melts right into the beef and salsa, coating the pasta in a rich, savory sauce.
It’s easy enough for a weeknight. Boil the pasta, brown and season the beef, and stir everything together. That’s really all there is to it.
You can have fun with the toppings. I especially like the idea of finishing each bowl with crunchy tortilla chips. You can also put extra taco-inspired toppings on the table and let everyone dress up their own serving.
The large shells are especially nice here because all those curves and pockets catch the cheesy beef mixture. Taco seasoning and salsa do most of the flavor work, while shredded cheddar brings everything together at the end.
Cheesy Taco Pasta Ingredients
You only need six simple ingredients for this cheesy, beefy pasta dinner:
- Large Shells Pasta – The shells are perfect for this recipe because their shape catches plenty of the seasoned beef, salsa, and melted cheese in every bite.
- Ground Beef – This gives the pasta its hearty, savory base. Brown it well before draining the excess fat so you get plenty of beefy flavor.
- Taco Seasoning – This is where that familiar taco flavor comes from. You’ll need 2 tablespoons or 1 packet for the recipe.
- Water – The water helps the taco seasoning coat and season the ground beef. Let it cook away before adding the remaining ingredients.
- Jarred Salsa – Salsa adds tomato flavor, seasoning, and a little moisture to bring everything together. Use a salsa you already love, whether that’s mild, medium, or hot.
- Shredded Cheddar Cheese – This is what gives the pasta its cheesy finish. Stir it in with the salsa and pasta so it melts into the warm beef mixture and coats the shells.
Step-by-Step Instructions
First, cook the pasta.
Cook the shelled pasta according to the directions on the box and drain.
Next, brown the beef.
Add the ground beef to the pan and brown well.
Drain the fat.
Drain the fat.
Add the taco seasoning.
Add the taco seasoning and ¾ cup of water, stir and cook until water is gone.
Bring everything together.
Add the pasta back into the pot with the salsa and cheese.
Stir.
Stir to combine.
And serve!
Serve immediately, preferably with crunchy tortilla chips (optional) on top.
Expert Tips
This recipe is wonderfully straightforward, but a few little details can make it even better.
Brown the beef well. Don’t rush this part. Letting the ground beef brown properly builds a savory base for the rest of the dish.
Cook away the water. After you add the taco seasoning and ¾ cup water, keep cooking until the water is gone. You want concentrated taco flavor rather than extra liquid in the finished pasta.
Pick a salsa you love. Salsa is one of the main flavor-makers here, so use a jar you’d happily eat with tortilla chips. Mild, medium, or hot can all work depending on the flavor you want.
Add the cheese at the end. Once the pasta, salsa, and cheddar come together, the cheese melts into everything and helps create that cozy, cheesy finish.
Eat it while it’s hot. This pasta is particularly good straight from the pot, when the cheddar is melted and the sauce is still coating the shells. Pasta can continue soaking up moisture as it rests, so there’s no reason to wait!
Recipe Variations
I’d keep the six-ingredient recipe exactly as it is and use toppings to change things up. That way, you can make one pot of pasta and let everyone customize their own bowl.
For a little more heat, start with a hotter jarred salsa. If you’re serving people who prefer milder flavors, choose a mild salsa instead.
You can also set out extra shredded cheddar, sour cream, fresh tomatoes, or tortilla strips for topping. And if you love contrasting textures, definitely try the crunchy tortilla chips suggested in the original recipe. Crush a handful over the pasta right before serving so they stay nice and crisp.
Storage & Reheating
Have leftovers? Let the pasta cool and transfer it to an airtight container. Keep it in the refrigerator for 3 to 4 days, and don’t leave the cooked pasta sitting at room temperature for more than 2 hours.
You can also freeze it. Seal the pasta in a freezer bag and store it in the freezer for up to 3 months. When you’re ready for it again, let it thaw overnight in the refrigerator.
To reheat, warm the pasta over medium-low heat on the stovetop. You can also microwave individual portions in 30-second increments. The pasta will absorb some moisture while it sits, so add a splash of water or broth as needed and stir while reheating.
Serving Suggestions
This Cheesy Taco Pasta can absolutely stand on its own as dinner. It already has pasta, seasoned beef, salsa, and plenty of cheesy goodness, so you don’t need much alongside it.
For me, the easiest finishing touch is crunchy tortilla chips. Crumble them over the pasta just before serving for a salty crunch against the soft shells and melted cheese.
If you want something fresh on the side, pair the pasta with a simple green salad or some crisp vegetables. You could also turn dinner into a little taco-pasta bar by putting sour cream, fresh tomatoes, extra cheddar, and tortilla strips on the table.
Then scoop the pasta into bowls while it’s still piping hot, add your favorite toppings, and dig in.
Recipe FAQs
1. Can I use a different pasta shape?
Yes, you can definitely use another short pasta if you don’t have large shells. Penne, rotini, or medium shells would all work well. Just cook the pasta according to the package directions and drain before adding it back to the pot.
2. How can I keep the pasta from getting dry?
Serve the pasta right away for the best cheesy, saucy texture. The longer it sits, the more liquid the pasta will absorb. If it gets a little dry, simply stir in a small splash of water to help loosen everything back up.
3. What kind of salsa should I use?
Use your favorite jarred salsa. Mild is great if you’re serving kids or don’t want much heat, while medium or hot salsa will give the pasta a little more kick. Since there are only a few ingredients in this recipe, using a salsa you really enjoy makes a big difference.
4. How do I know when the ground beef is done?
Cook the ground beef until it is browned well and no longer pink, then drain the fat. If you want to check with a meat thermometer, ground beef should reach 160°F in the center.
5. Can I make Cheesy Taco Pasta ahead of time?
Yes, although I recommend serving it right after making it when possible. The pasta will continue to soak up the sauce as it sits. Leftovers can be stored in an airtight container in the refrigerator for 3 to 4 days. When reheating, add a splash of water or broth if needed to bring back some of the moisture.
Cheesy Taco Pasta
Ingredients
- 1/2 pound large shells pasta
- 1 pound ground beef
- 2 tbsp taco seasoning, (or 1 packet)
- 3/4 cup water
- 1 cup jarred salsa
- 1 cup shredded cheddar cheese
Instructions
- Prepare the shelled pasta according to the package directions, then drain it.
- Place the ground beef in a pan and cook until thoroughly browned.
- Drain away the fat.
- Stir in the taco seasoning and 3/4 cup water. Continue cooking and stirring until the water has evaporated.
- Return the pasta to the pot, then add the salsa and cheese.
- Stir everything together until combined.
- Serve right away, preferably topped with crunchy tortilla chips if desired.
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Recipe Notes
Nutrition
Calories: 394kcal | Carbohydrates: 32g | Protein: 24g | Fat: 18g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 70mg | Sodium: 528mg | Potassium: 434mg | Fiber: 2g | Sugar: 3g | Vitamin A: 475IU | Vitamin C: 1mg | Calcium: 165mg | Iron: 2mg
