Get ready to experience the ultimate comfort food fusion with this Queso Taco Pasta! This crowd-pleasing dish combines two family favorites – creamy queso and seasoned taco meat – all tossed with tender pasta for a meal that’s guaranteed to disappear quickly from the dinner table.
As a busy home cook myself, I love recipes that transform familiar flavors into something exciting and new. This Queso Taco Pasta does exactly that, bringing together the zesty kick of taco night with the comforting embrace of a cheesy pasta dish – all in about 45 minutes from start to finish.
Why You’ll Love This
- One-pot wonder: Less cleanup means more time enjoying your evening
- Kid-approved: The familiar taco flavors make it an instant hit with picky eaters
- Versatile base: Easy to customize with your favorite taco toppings
- Great for meal prep: Reheats beautifully for lunches throughout the week
- Budget-friendly: Uses pantry staples and stretches ground beef effectively
Ingredients
- 16 ounces penne pasta
- 2 tablespoons olive oil
- 1 pound ground beef (80/20 blend)
- ½ medium yellow onion, diced
- 2 bell peppers, diced (any color)
- 1 packet taco seasoning
- 16 ounces queso cheese dip
- 10 ounces diced tomatoes with green chiles, drained
Instructions
- Bring a large pot of salted water to boil and cook penne pasta according to package directions until al dente. Drain well and set aside.
- Heat olive oil in a large skillet over medium-high heat. Add diced onion and bell peppers, cooking for 3-4 minutes until they start to soften and the onions become translucent.
- Add ground beef to the skillet with the vegetables. Cook for 6-8 minutes, breaking up the meat with a spatula, until no pink remains and the beef is fully browned.
- Drain any excess grease from the skillet, then sprinkle the taco seasoning over the beef and vegetables. Stir well to coat everything evenly with the seasoning.
- Add the cooked and drained pasta to the skillet along with the queso cheese dip. Stir everything together until the pasta is well coated with the creamy cheese sauce.
- Stir in the drained diced tomatoes with green chiles for extra flavor and a bit of heat. Mix until everything is well combined and heated through.
- Remove from heat and let cool for 2-3 minutes before serving. The sauce will thicken slightly as it sits. Serve in bowls while hot and creamy.
Tips & Variations
- Protein swap: Ground turkey or chicken works beautifully as a lighter alternative to beef
- Spice level: Adjust the heat by using mild, medium, or hot taco seasoning and adding extra diced jalapeños if desired
- Vegetarian option: Substitute the ground beef with black beans and corn for a hearty meatless version
- Cheese choices: For extra creaminess, try using Velveeta instead of shredded cheese
- Make ahead: Prepare the queso sauce separately and store in the refrigerator for up to 3 days; reheat gently and toss with freshly cooked pasta
- Extra veggies: Add diced bell peppers or zucchini with the onions for added nutrition
Serving Suggestions
Serve this Queso Taco Pasta with a taco bar of toppings so everyone can customize their bowl. Try setting out small bowls of diced avocado, sour cream, extra cheese, pickled jalapeños, and crushed tortilla chips for added texture and flavor.
For a complete meal, pair with a simple side salad dressed with lime vinaigrette or some Mexican-style street corn for a festive dinner that feels special but comes together quickly.
Notes
- The pasta will continue to absorb the sauce as it sits, so you may need to add a splash of milk when reheating leftovers
- For best results, cook the pasta just until al dente as it will soften slightly more when mixed with the hot sauce
- Store leftovers in an airtight container in the refrigerator for up to 4 days
- The sauce should be creamy but not runny – if too thick, add a little more milk; if too thin, simmer for a few extra minutes
FAQs
Can I freeze this Queso Taco Pasta?
While you can freeze it, the texture of the cheese sauce may change slightly upon thawing. For best results, freeze the meat sauce separately from the pasta and combine with freshly cooked pasta when ready to serve.
Can I make this in advance for a party?
Yes! Prepare the entire dish up to a day ahead, store in the refrigerator, and reheat in a covered dish in the oven at 350°F for about 20 minutes, adding a splash of milk if needed.
What pasta shapes work best for this recipe?
Medium shells, rotini, or penne work great as they catch and hold the chunky queso sauce. Avoid long pasta like spaghetti or linguine.
Is this recipe spicy?
The heat level depends on your taco seasoning and the type of diced tomatoes with green chilies you use. For a milder version, choose “mild” versions of both ingredients.
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