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- 8 oz (about 2 cups) pasta: penne or rotini - 1 lb ground beef or ground turkey - 1 packet taco seasoning - 1 can (15 oz) black beans, rinsed and drained - 1 can (10 oz) diced tomatoes with green chilies - 1 cup corn, frozen or canned - 1 cup shredded cheddar cheese - 1/2 cup cream cheese, softened - 1 cup chicken or vegetable broth - Salt and pepper to taste These ingredients create the perfect balance of flavors. You can choose your pasta type based on what you like best. Penne offers a fun bite, while rotini holds sauce well. Ground beef gives a rich taste, but ground turkey is lighter. The canned goods are super handy. Black beans add protein and fiber. Diced tomatoes bring a nice tang. Corn adds sweetness and texture. Now, let's talk cheese! Cheddar gives a sharp, yummy flavor. Cream cheese makes the dish creamy and dreamy. Don't forget seasoning! Taco seasoning brings all those tasty spices together. Salt and pepper are your best friends here. A pinch of these enhances all flavors. - Fresh cilantro - Jalapeños, diced for heat For a fresh touch, add chopped cilantro on top. It brightens up the dish. If you like heat, diced jalapeños are a great choice. They add a nice kick. You can mix and match these toppings to make the dish your own! {{ingredient_image_1}} Start by boiling water in a large pot. Add salt to the water for flavor. Cook the pasta until it is al dente, which means it’s firm but not hard. This usually takes about 8-10 minutes. Stir the pasta often to prevent it from sticking. Once done, drain the pasta in a colander. Set it aside to cool slightly while you prepare the meat. In a large skillet, heat over medium heat. Add the ground beef to the skillet. Use a wooden spoon to break the beef apart as it cooks. This helps it brown evenly. Cook until the meat is no longer pink. Season the beef with salt and pepper to enhance its flavor. Browning the meat well adds a rich taste to the dish. Once the beef is cooked, stir in the taco seasoning. Add the canned diced tomatoes, black beans, corn, and chicken broth. Mix everything well. Bring the mixture to a simmer. This allows the flavors to blend. Next, add the softened cream cheese. Stir until it melts and creates a creamy base. This step is key for a rich, cheesy sauce. Now it’s time to combine everything! Add the cooked pasta into the skillet. Stir gently to mix the pasta with the sauce. Sprinkle the shredded cheddar cheese on top. Stir until the cheese melts and becomes gooey. If needed, cook for another 2-3 minutes. This warms the dish through. Taste and adjust seasoning if needed, then serve hot! To make the best Cheesy Taco Pasta, you can adjust the flavors with spices. If you like it spicy, add more taco seasoning or some chili powder. A pinch of cumin can add depth too. Taste as you go to find what you like best. Choosing the right pasta also matters. I prefer penne or rotini because they hold sauce well. Their shapes grab the cheesy goodness and taco flavors perfectly. One common mistake is overcooking the pasta. Cook it until it's al dente, so it stays firm. If you overcook it, the pasta becomes mushy and loses its bite. Another mistake is not browning the meat enough. You want to cook the ground beef well. This step adds flavor and texture to your dish. You can enhance flavor and texture with fun add-ins. Try bell peppers or onions for extra crunch and taste. Sauté them with the meat for the best results. Using different cheeses can also change the dish. Swap cheddar for pepper jack for a spicy kick. You could even add cream cheese for extra creaminess. Try mixing cheeses for a tasty twist! Pro Tips Cook Pasta Perfectly: Always cook your pasta al dente to prevent it from becoming mushy when mixed with the sauce. Customize Your Heat: Adjust the level of spiciness by adding more or fewer jalapeños based on your preference. Use Leftovers Wisely: This dish is great for using up leftover meats or beans from other meals; just chop them up and add. Garnish for Freshness: Always add fresh herbs like cilantro just before serving to enhance flavor and presentation. {{image_2}} For a vegetarian twist, swap the ground beef with lentils or mushrooms. Both options add great texture. You can also use tofu for protein. Instead of cream cheese, try cashew cream or a vegan cream cheese substitute. These options keep the dish rich and creamy. Add more veggies to boost nutrition. Consider bell peppers, zucchini, or spinach. These add color and flavor, making the dish even heartier. You can mix in your favorites to suit your taste. If you need a gluten-free dish, opt for gluten-free pasta. There are many great options made from rice, quinoa, or chickpeas. These pastas cook well and hold up nicely. To thicken the creamy base, use cornstarch or arrowroot powder mixed with water. This gives you the creamy texture without gluten. You can also try using a gluten-free flour to help thicken the sauce. Want to add some heat? Toss in diced jalapeños or a splash of hot sauce while cooking. You can also add red pepper flakes for a kick. Adjust the amount based on your heat tolerance. For a cheesy twist, try using spicy cheese, like pepper jack. You can also use taco seasoning that has added spice. This adds layers of flavor to your dish. To keep Cheesy Taco Pasta fresh, place it in an airtight container. Make sure it cools down before sealing. Store it in the fridge for up to three days. If you want to save it for later, you can freeze it too. Use a freezer-safe container and label it with the date. It will last up to three months in the freezer. To reheat Cheesy Taco Pasta, you can use the microwave or the stovetop. For the microwave, place the pasta in a bowl and cover it. Heat it for one to two minutes, stirring halfway through. On the stovetop, add a splash of broth to a skillet and heat over low. Stir gently until hot. To keep that creamy texture, add a little broth or cream cheese if needed. Stir well to mix everything evenly. This will help avoid a dry meal, making it just as tasty as when you first made it. You can easily adapt this recipe for a slow cooker. Here’s how: - Cook the meat: Brown the ground beef in a skillet first, then transfer it to the slow cooker. - Combine ingredients: Add the taco seasoning, diced tomatoes, black beans, corn, and chicken broth to the slow cooker. - Set the cooker: Cook on low for about 4 to 6 hours or on high for 2 to 3 hours. - Add cream cheese: Stir in the softened cream cheese about 30 minutes before serving. - Finish it off: Cook the pasta separately, then mix it into the slow cooker just before serving. Yes, you can prepare this dish ahead of time. Here are some tips: - Cook and cool: Make the entire dish, then cool it completely before storing. - Store properly: Keep it in an airtight container in the fridge for up to 3 days. - Freeze for later: You can also freeze the pasta for up to 2 months. Just thaw it before reheating. To add heat to your Cheesy Taco Pasta, consider these options: - Add jalapeños: Mix in diced jalapeños for a fresh kick. - Use spices: Try adding cayenne pepper or chili powder to boost the spice level. - Spicy cheese: Choose a spicy cheese blend for extra flavor. Yes, you can make a dairy-free version. Here are some substitutes: - Cream cheese: Use a dairy-free cream cheese alternative. - Cheddar cheese: Opt for a plant-based shredded cheese. - Broth: Ensure your broth is free from dairy. This blog post covered how to make Cheesy Taco Pasta, from the main ingredients to tips and tricks. You learned about cooking pasta, preparing meat, and combining flavors. I shared options for different diets, storage tips, and answers to common questions. In the end, this dish offers flexibility and fun for every palate. Enjoy making it your own and delight in the taste!

Cheesy Taco Pasta

A delicious and creamy pasta dish with a taco twist, perfect for a quick weeknight meal.
Print Recipe Pin Recipe
Course Main Course
Cuisine Mexican
Servings 4
Calories 500 kcal

Ingredients
  

  • 8 oz pasta (penne or rotini)
  • 1 lb ground beef (or ground turkey)
  • 1 packet taco seasoning
  • 1 can (15 oz) black beans, rinsed and drained
  • 1 can (10 oz) diced tomatoes with green chilies
  • 1 cup corn (frozen or canned)
  • 1 cup shredded cheddar cheese
  • 1 2 cream cheese, softened
  • 1 cup chicken or vegetable broth
  • to taste salt and pepper
  • for garnish fresh cilantro, chopped
  • optional jalapeños, diced

Instructions
 

  • Start by cooking the pasta according to package instructions until al dente. Drain and set aside.
  • In a large skillet over medium heat, brown the ground beef, breaking it apart as it cooks. Season with salt and pepper.
  • Once the meat is fully cooked, stir in the taco seasoning, diced tomatoes (with juices), black beans, corn, and chicken broth. Bring the mixture to a simmer.
  • Add the softened cream cheese to the skillet, stirring until it melts and creates a creamy base.
  • Reduce the heat to low, then add the cooked pasta into the skillet, mixing everything thoroughly.
  • Sprinkle the shredded cheddar cheese over the top and stir until melted. If desired, cook for an additional 2-3 minutes until heated through.
  • Taste and adjust seasoning if necessary, adding more salt, pepper, or spices based on preference.
  • Serve hot, garnished with fresh cilantro and optional diced jalapeños for a kick.

Notes

Feel free to adjust the spice level by adding more jalapeños.
Keyword cheesy, pasta, quick meal, taco