Hearty Cheesy Taco Pasta

• Fresh cilantro: finishes things off with fresh flavor, just chop right before serving
• Grated cheese: melts everything together, use really good cheddar or some fresh shredded mozzarella
• Tomato sauce: brings a fresh kick and nice color, pick chunky options without any added sugar
• Water: helps those noodles cook through, filtered is best if you've got it
• Taco seasoning: gives you that Tex-Mex taste, best made fresh without weird extras
• Garlic: adds bold flavor—freshly pressed has the most punch
• Onion: adds savory sweetness, firmer ones are usually tastier
• Ground beef: for strong flavor—fresh from the meat counter is top pick
• Pasta: shell shapes hold onto sauce, go for high-quality durum wheat so they stay a bit firm

Step-by-step directions

Add cheese and cilantro:

Take the pan off the heat. Throw in handfuls of shredded cheese, mixing until it's nice and creamy. Top with chopped cilantro if you want, then enjoy right away.

Simmer:

Drop the heat down low, loosely cover with a lid, and let simmer for 5 to 10 minutes. Stir here and there and check so the noodles stay a little firm.

Season and add liquids:

Next, dump in tomato sauce, taco mix, water, and pasta. Give it all a good toss so the noodles are coated.

Sauté onions and garlic:

Add chopped onion (and garlic if you want) and cook a couple of minutes over medium, stirring so nothing sticks.

Drain fat:

Once beef's cooked, tip away any extra grease or spoon it out so your sauce doesn't get greasy.

Brown the beef:

Burst open the ground beef in a big nonstick pan over medium-high, stirring until browned all over, about five minutes. Let it color up for the best flavor.

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Good things to know

This dish is a meal prep winner during busy weeks, and kids love that gentle noodle-taco combo. Leftovers warm up easily and might taste even better the next day. I'm all about the melted cheese snuggled around each noodle—it makes the whole thing extra cozy. One time, my crew and I scraped out the pot together on a warm summer night in the yard—couldn't have asked for better.

Storage tips

Pop any leftover pasta in an airtight container in the fridge and it'll keep for 2 or 3 days no problem. When you want to reheat, just do it gently on the stove or in the microwave—add a splash of water so it stays creamy. You can freeze it too and it won't get weird.

Ingredient swaps

If beef is too heavy for you, ground chicken or turkey tastes great here. Mix cheddar and mozzarella, or grab some Pepper Jack for a spicier punch. Not eating meat? Pan-fried tofu does the trick. Fancy more crunch? Add corn or fresh diced peppers.

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How to serve

Just bring the whole pot to the table so it stays hot. Crunchy green salad is a perfect match. Let folks add extras—maybe sour cream, a squeeze of lime, or a pinch of chili flakes. Kids love the mild version, and giving extra cheese on the side works great.

Cultural roots

This type of one-pot pasta comes from the US, where Tex-Mex food is super popular. It's Italian noodles paired with classic Mexican seasoning. The taco spice blend gives it its flavor and brings up memories of family taco nights with tons of toppings.

Recipe FAQs

→ Can I choose a different type of pasta?

Yep, penne or fusilli are awesome swaps. Just keep in mind cooking time might change a little.

→ Is there a way to make this meat-free?

Absolutely! Use plant-based ground meat or even lentils instead of beef.

→ What cheese goes best here?

Cheddar and mozzarella melt in and make it really creamy, but Gouda is great too.

→ How do I add some heat?

Extra chili flakes or some fiery taco spices will kick it up a notch.

→ Can I make this ahead of time?

Sure, it reheats nicely and tastes great the next day as well.