Busy winter evenings call for simple comfort food dinners. This easy Weeknight Cheesy Taco Pasta recipe takes just 25 minutes to throw together, but is warm and filling for the whole family!
Why should you have to decide between tacos and pasta tonight, when you can mash up both dishes in this super easy Weeknight Cheesy Taco Pasta? What this recipe lacks in beauty, it makes up for in flavor and simplicity — and, you can have dinner on the table in just 25 minutes. Sometimes you just need an easy kid-pleasing recipe on a busy weeknight, and this pot of cheesy, meaty pasta fits the bill.
Today’s taco pasta recipe takes advantage of flavor shortcuts from taco seasoning and Ro-Tel, balancing out some of that spice with the smooth coolness of both cheddar and cream cheeses, plus pops of sweetness from the corn. Switch things up on your next taco night with this hearty comfort food recipe.
Weeknight Cheesy Taco Pasta
Ingredients
8 oz dry rotini or other small shaped pasta
1 lb ground beef
1/2 of a medium yellow onion, diced
10 oz can diced tomatoes with green chilies, Ro-Tel or equivalent
1 can corn, drained
8 oz can tomato sauce
Packet of taco seasoning mix (or 3 Tbsp taco seasoning)
2 tsp minced garlic (about 4 small cloves)
4 oz cream cheese, softened and chopped
8 oz shredded cheddar
Chopped green onion or cilantro to top (optional)
Directions
Take the cream cheese out to soften.
Cook pasta in salted water according to package directions. Drain, reserving 1/2 cup of the pasta water, then set aside.
While the pasta is cooking, dice the onion. Brown the ground beef & onion in a large skillet over medium-high heat for about 8 minutes, until cooked through, breaking up the beef as you go. Drain, then return the skillet to the stove.
Meanwhile, drain the corn and chop the cream cheese into chunks.
Reduce heat under the pan of browned beef to medium-low. Stir in the diced tomatoes with green chilies, corn, tomato sauce, minced garlic, and taco seasoning and simmer for 5 minutes, stirring occasionally.
Stir the cream cheese and reserved pasta water into the beef mixture, then continue to stir until the cream cheese is melted and combined.
Add the cooked pasta to the skillet, then stir in the cheddar until melted and combined.
Top your taco skillet with optional chopped green onion or cilantro, and serve!
Like Semi-Homemade Hamburger Helper
OK, so this is a little reminiscent of the Hamburger Helper of our youth — but better! — with a lot of fresh cheddar and onion, rather than the powdered stuff. Enjoy a little nostalgia with your dinner tonight, when you cook up this skillet full of comfort food for the whole family. Whether you call it homemade Hamburger Helper (with a little Southwestern flair), or whether you call it cheesy taco pasta, it’s all good.
You can of course jazz this recipe up with other taco fixings if you like. Try spicing it up with some jarred jalapeños, add some sauteed diced bell pepper, top your pasta with sliced black olives, or add a dollop of sour cream. Whatever you add, I’m sure your family will enjoy cheesy taco pasta as much as mine did today.
Weeknight Cheesy Taco Pasta, printable recipe
Weeknight Cheesy Taco Pasta
Equipment
Ingredients
- 8 oz dry rotini or other small shaped pasta
- 1 lb ground beef
- 1/2 of a medium yellow onion diced
- 10 oz can diced tomatoes with green chilies Ro-Tel or equivalent
- 1 can corn drained
- 8 oz can tomato sauce
- Packet of taco seasoning mix or 3 Tbsp taco seasoning
- 2 tsp minced garlic about 4 small cloves
- 4 oz cream cheese softened and chopped
- 8 oz shredded cheddar
- Chopped green onion or cilantro to top optional
Instructions
- Take the cream cheese out to soften.
- Cook pasta in salted water according to package directions. Drain, reserving 1/2 cup of the pasta water, then set aside.
- While the pasta is cooking, dice the onion. Brown the ground beef & onion in a large skillet over medium-high heat for about 8 minutes, until cooked through, breaking up the beef as you go. Drain, then return the skillet to the stove.
- Meanwhile, drain the corn and chop the cream cheese into chunks.
- Reduce heat under the pan of browned beef to medium-low. Stir in the diced tomatoes with green chilies, corn, tomato sauce, minced garlic, and taco seasoning and simmer for 5 minutes, stirring occasionally.
- Stir the cream cheese and reserved pasta water into the beef mixture, then continue to stir until the cream cheese is melted and combined.
- Add the cooked pasta to the skillet, then stir in the cheddar until melted and combined.
- Top your taco skillet with optional chopped green onion or cilantro, and serve!
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