This cheesy taco pasta is what happens when two dinnertime favorites collide in the best possible way. Seasoned ground beef, tender macaroni, and gooey melted cheese come together in one satisfying baked dish that tastes like comfort in a casserole.
Table of Contents
Ingredients for Cheesy Taco Pasta
I always start with good quality ground beef for this recipe because it makes a real difference in the final flavor. My preference is 85/15 ground beef, which gives you enough fat for flavor without making the dish greasy. Here’s what you’ll need to create this comforting weeknight meal.
- 1 pound ground beef (85/15 ratio works best)
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 (15 ounce) can diced tomatoes, undrained
- 1 (15 ounce) can tomato sauce
- 1 (1 ounce) packet taco seasoning (check the sodium content and adjust added salt)
- 1 teaspoon chili powder
- ½ teaspoon cumin
- ¼ teaspoon cayenne pepper (optional, for extra heat)
- 2 tablespoons olive oil
- 1 (16 ounce) package elbow macaroni
- 4 cups shredded cheddar cheese (freshly shredded melts better than pre-shredded)
- 1 cup shredded Monterey Jack cheese
- ½ cup sour cream (full-fat for best texture)
- ¼ cup chopped fresh cilantro (optional, for garnish)
- Salt and pepper to taste
Step-by-Step Instructions
Start by gathering all your ingredients before you begin cooking. This makes the process much smoother and prevents any last-minute scrambling.
Step 1: Heat olive oil in a large skillet over medium-high heat. Add the ground beef and cook for 8 to 10 minutes, breaking it apart with a wooden spoon until completely browned with no pink remaining. Drain any excess grease to keep the dish from becoming too oily.
Step 2: Add the chopped onion to the same skillet and cook for 5 minutes until softened and translucent. Stir in the minced garlic and cook for another minute until fragrant. Watch carefully during this step as garlic can burn quickly and turn bitter.
Step 3: Pour in the diced tomatoes with their juices, tomato sauce, taco seasoning, chili powder, cumin, and cayenne pepper if using. Season with salt and pepper to taste. Reduce heat to medium-low and let the sauce simmer for 10 to 15 minutes, stirring occasionally. The sauce should thicken slightly and develop a rich, deep color.
Step 4: While the sauce simmers in step 3, you can start the pasta. Bring a large pot of generously salted water to a boil. Cook the elbow macaroni according to package directions until al dente, usually about 7 to 8 minutes. Don’t overcook the pasta as it will continue cooking in the oven. Drain well and set aside.
Step 5: Preheat your oven to 350°F. In a large mixing bowl, combine the cooked pasta with the taco meat sauce. Stir in the sour cream and 3 cups of cheddar cheese until everything is evenly distributed and the cheese starts to melt from the heat of the pasta.
Step 6: Transfer the mixture to a greased 9×13 inch baking dish, spreading it evenly. Top with the remaining 1 cup of cheddar cheese and all of the Monterey Jack cheese, covering the surface completely for that irresistible golden top.
Step 7: Bake uncovered for 20 to 25 minutes until the cheese is melted, bubbly, and lightly golden around the edges. Let the dish rest for 5 minutes after removing from the oven. This resting time allows the cheese to set slightly and makes serving much easier. Garnish with fresh cilantro if desired.
Perfect Pairings for Your Taco Pasta
This hearty pasta pairs wonderfully with lighter sides that add freshness and crunch to balance the rich, cheesy main dish.
Fresh Garden Salad: A simple salad with crisp lettuce, tomatoes, and cucumbers dressed in a lime vinaigrette provides the perfect refreshing contrast to the rich pasta. The acidity from the lime cuts through the cheese beautifully.
Mexican Street Corn: Grilled corn with mayo, cotija cheese, and chili powder echoes the Mexican flavors in the pasta while adding a smoky, slightly sweet element that complements the savory beef and cheese. If you love bold flavors, try our street corn chicken rice bowl for another Mexican-inspired dinner.
Black Beans and Rice with Sausage: This protein-packed side rounds out the meal nutritionally and adds authentic Latin flavor. The creamy beans pair perfectly with the cheesy pasta.
Tortilla Chips with Salsa: Keeping things casual with crispy tortilla chips and fresh salsa adds a fun, interactive element to the meal. The cool salsa provides a nice temperature contrast to the hot baked pasta.
Cilantro Lime Rice: Light and fluffy rice seasoned with fresh cilantro and lime juice serves as a neutral side that soaks up any extra sauce while adding authentic Mexican flair to your dinner spread. For a complete meal in one dish, check out our taco rice bowl recipe.
Keeping It Fresh: Storage Tips
Store leftover cheesy taco pasta in an airtight container in the refrigerator for up to 3 days. The flavors actually deepen overnight, making leftovers sometimes even better than the original meal. For longer storage, freeze portions in freezer-safe containers for up to 2 months.
When reheating, cover the dish with foil and warm it in a 350°F oven for about 15 to 20 minutes until heated through. This method helps maintain the creamy texture better than microwaving. If you’re reheating individual portions, the microwave works fine but add a splash of milk to prevent the pasta from drying out.
This dish is incredibly versatile for meal prep. Portion it into individual containers for grab-and-go lunches throughout the week. You can also customize each serving with different toppings like fresh tomatoes, jalapeños, or extra sour cream based on individual preferences.
FAQs
Can I make this ahead of time?
Yes, assemble the entire dish up to step 6, cover tightly with foil, and refrigerate for up to 24 hours before baking. Add an extra 5 to 10 minutes to the baking time if cooking from cold.
What can I substitute for ground beef?
Ground turkey, chicken, or plant-based crumbles work perfectly. You can also use cooked shredded chicken or black beans for a vegetarian version with equally delicious results.
How do I make this less spicy for kids?
Simply omit the cayenne pepper and reduce the chili powder by half. You can also use mild taco seasoning and let adults add hot sauce at the table to customize their heat level.
Cheesy Taco Pasta
Ingredients
Equipment
Method
- Heat olive oil in a large skillet over medium-high heat. Add ground beef and cook for 8 to 10 minutes, breaking it apart with a wooden spoon until completely browned. Drain excess grease.
- Add chopped onion to the skillet and cook for 5 minutes until softened. Stir in minced garlic and cook for 1 minute until fragrant.
- Pour in diced tomatoes with juices, tomato sauce, taco seasoning, chili powder, cumin, and cayenne pepper if using. Season with salt and pepper. Reduce heat to medium-low and simmer for 10 to 15 minutes, stirring occasionally until sauce thickens slightly.
- While sauce simmers, bring a large pot of generously salted water to a boil. Cook elbow macaroni according to package directions until al dente, about 7 to 8 minutes. Drain well and set aside.
- Preheat oven to 350°F. In a large mixing bowl, combine cooked pasta with taco meat sauce. Stir in sour cream and 3 cups of cheddar cheese until evenly distributed and cheese starts to melt.
- Transfer mixture to a greased 9×13 inch baking dish. Top with remaining 1 cup cheddar cheese and 1 cup Monterey Jack cheese.
- Bake uncovered for 20 to 25 minutes until cheese is melted and bubbly. Let rest for 5 minutes before serving. Garnish with fresh cilantro if desired.
Notes
