Taco Pasta

5 from 1 vote

This creamy taco pasta contains lots of flavor, cheese, and ground beef. It requires simple ingredients and comes together in under 30 minutes!

Prep Time8

Cook Time20

Total Time28

Course: Entree

Cuisine: Tex Mex

Servings:

Add the ground beef to a large skillet with high sides, break it up, and brown completely. This should take about 5 minutes.
Add the onions and cook for 2-3 minutes or until the onions become translucent.
Stir in the garlic and cook for 20 seconds then add the taco seasoning, tomato paste, rotel tomatoes with green chilies, water, and chicken broth. Bring to a boil.
Once it comes up to a boil, add the pasta and submerge it in the liquid so it cooks evenly. Cover, reduce the heat to medium, and cook for 9 minutes or until the pasta is al dente.
Once the pasta is fully cooked, don't be alarmed if it's too soupy. It will thicken.
Stir in the heavy cream and mix until well combined, then add the cheddar cheese, mozzarella cheese, and cilantro. Season with salt and pepper and enjoy!

Only use 3 cups of pasta shells. If you use the entire box, you'll need to add more ground beef and liquid. Otherwise, the pasta may turn out dry.
This is a mild dish but feel free to add a generous amount of red crushed pepper flakes or green chilies to make it spicy!
Serve with hot sauce, sour cream, and fresh cilantro, if desired.
Try the pasta and make sure it's cooked to your liking before adding the heavy cream and cheese.
Don't be alarmed if the pasta is too liquidy once it's done cooking. After you incorporate the cheese and cream and let it sit for a few minutes, it will thicken!