Description
Cheesy Taco Pasta is a delicious and comforting one-pan meal featuring tender pasta shells tossed with seasoned ground beef, flavorful spices, salsa, and melted cheddar cheese. This easy-to-make dish comes together quickly on the stovetop, making it perfect for a weeknight dinner. Garnished with crunchy tortilla chips, sour cream, and fresh parsley, it’s a satisfying fusion of classic taco flavors and creamy pasta.
Ingredients
Units
Scale
Pasta
- 1/2 pound large shells pasta
- Salt to taste (for boiling water)
Beef Mixture
- 1 tablespoon canola oil
- 1 pound 85/15 lean ground beef
- 1 medium yellow onion, diced
- 4 cloves garlic, minced
- 2 tablespoons taco seasoning
- 1/2 teaspoon dried oregano
- 1 tablespoon Worcestershire sauce
- 1 teaspoon red pepper flakes
- 3/4 cup water
- Salt to taste
- Pepper to taste
Cheese and Salsa
- 1 cup jarred salsa
- 1 1/2 cups shredded cheddar cheese
Garnish
- Extra shredded cheese
- Crushed tortilla chips
- Sour cream
- Chopped parsley
Instructions
- Cook the Pasta: Bring a large pot of salted water to a boil. Add the large shells pasta and cook according to the package instructions until just al dente. Drain and set aside, reserving some pasta water if desired.
- Brown the Ground Beef: Heat a large skillet over medium-high heat and add the canola oil. Once shimmering, add the ground beef. Cook it thoroughly, breaking it apart with a spoon, until no longer pink and well browned.
- Drain Excess Fat: Carefully drain most of the fat from the skillet, leaving about 1 to 2 tablespoons to retain flavor and aid cooking.
- Sauté Onion and Garlic: Add the diced onion and minced garlic to the beef in the skillet. Stir and cook for about one minute until fragrant and the onion begins to soften.
- Add Seasonings and Liquids: Stir in the taco seasoning, dried oregano, Worcestershire sauce, red pepper flakes, salt, and pepper. Pour in 3/4 cup of water, stir well, and cook until the water evaporates, allowing the flavors to concentrate.
- Combine Pasta, Salsa, and Cheese: Add the cooked pasta shells to the skillet. Then add the jarred salsa and shredded cheddar cheese. Stir everything together gently until the cheese melts and coats the pasta evenly.
- Serve: Serve the cheesy taco pasta immediately, garnished with extra shredded cheese, crushed tortilla chips, sour cream, and chopped parsley for added texture and flavor.
Notes
- Choosing and Cooking Pasta: Use high-quality yellow pasta with a rough texture and no cracks for best results. Boil in plenty of salted water (about 1 tablespoon salt per 4 quarts water/pound pasta) to season the noodles and cook them al dente to prevent sogginess when mixed with the beef.
- Ground Beef Selection: For less grease, choose 85/15 lean ground beef. Alternatively, ground chicken or turkey can be used for a lower-fat version.
- Spice Level Adjustment: If sensitive to spicy food, omit the taco seasoning and red pepper flakes to reduce heat.
- Serving Suggestions: Top with crunchy tortilla chips, sour cream, and fresh parsley to add texture and freshness to the dish.
