Let’s face it, tacos and pasta are two of the greatest comfort foods out there. Combine them, and you’ve got a dish that’s sure to become a weeknight favorite. This cheesy taco pasta is easy to make, packed with flavor, and guaranteed to satisfy even the pickiest eaters.
Why This Recipe Works
- It’s a quick and easy one-pot meal that’s perfect for busy weeknights.
- The combination of taco seasoning and cheese creates a flavor explosion that’s hard to resist.
- It’s customizable, so you can adjust the heat level and add your favorite toppings.
- The pasta cooks right in the sauce, absorbing all the delicious flavors.
- It’s a great way to use up leftover taco meat or veggies.
Ingredients
- 1 lb ground beef
- 1 packet taco seasoning
- 2 cups water
- 1 can (10 oz) diced tomatoes with green chilies
- 1 cup heavy cream
- 2 cups shredded cheddar cheese
- 8 oz elbow macaroni
- Salt and pepper to taste
Equipment Needed
- Large skillet or pot
- Wooden spoon
- Measuring cups and spoons
Instructions
Step 1: Brown the Ground Beef
Heat a large skillet over medium-high heat. Add the ground beef and cook until no longer pink, about 5-7 minutes. Drain any excess fat. Tip: For extra flavor, you can add a diced onion to the beef as it cooks.
Step 2: Add the Taco Seasoning
Sprinkle the taco seasoning over the cooked beef and stir to combine. Cook for another minute to let the flavors meld.
Step 3: Add the Liquid Ingredients
Pour in the water, diced tomatoes with green chilies, and heavy cream. Stir well to combine. Bring the mixture to a simmer. Tip: If you like it spicier, you can add a diced jalapeño at this stage.
Step 4: Cook the Pasta
Add the elbow macaroni to the skillet and stir to submerge it in the liquid. Cover and simmer for about 10 minutes, stirring occasionally, until the pasta is al dente. Tip: If the pasta seems too dry, add a little more water as needed.
Step 5: Add the Cheese
Once the pasta is cooked, remove the skillet from the heat and stir in the shredded cheddar cheese until melted and creamy. Season with salt and pepper to taste.
Tips and Tricks
For a lighter version, you can substitute the heavy cream with half-and-half or milk, though the sauce won’t be as rich. If you’re in a hurry, you can use pre-cooked taco meat instead of browning the beef yourself. To make this dish vegetarian, simply omit the beef and add an extra can of beans or some sautéed mushrooms. For a smokier flavor, try using smoked cheddar cheese. And don’t forget the toppings—sour cream, diced avocado, and fresh cilantro are all great additions.
Recipe Variations
- Try using different types of pasta, like penne or rotini, for a different texture.
- Swap out the ground beef for ground turkey or chicken for a lighter option.
- Add a can of black beans or corn for extra fiber and flavor.
- Use a blend of cheeses, like Monterey Jack and pepper jack, for a more complex flavor profile.
- For a gluten-free version, use your favorite gluten-free pasta.
Frequently Asked Questions
Can I make this recipe ahead of time?
Yes, you can prepare the dish up to the point of adding the cheese, then refrigerate it for up to two days. When ready to serve, reheat it on the stove and stir in the cheese until melted.
Can I freeze this dish?
While you can freeze this dish, the texture of the pasta may change upon reheating. If you do freeze it, be sure to thaw it in the refrigerator overnight before reheating.
What can I serve with this pasta?
This pasta is hearty enough to stand on its own, but a simple green salad or some garlic bread would make great accompaniments.
Summary
This cheesy taco pasta is a delicious and easy-to-make dish that combines the best of tacos and pasta into one comforting meal. With its customizable flavors and simple preparation, it’s sure to become a family favorite.