A one-pot cheesy taco pasta made with ground beef and pasta in a creamy, slightly spicy sauce. This easy dinner comes together in about 30 minutes and delivers comforting, bold flavor without a lot of fuss.
What I love about Cheesy Taco Pasta
One pot meal – everything cooks in a single skillet for easy cleanup and faster dinner.
Easy to make – minimal steps and straightforward ingredients produce great results.
30-minute meal – brown the meat, simmer the pasta, melt in the cheeses, and dinner is ready.
Simple ingredients – pantry staples and basic dairy make this recipe convenient and approachable.
One Pot Taco Pasta ingredients
- Ground beef – 97% lean works well; if you use a fattier grind, drain excess fat after browning.
- Tomato sauce – canned tomato sauce provides body and tang; adjust salt if using no-salt-added.
- Enchilada sauce – adds depth and a mild smoky heat; use your preferred brand and flavor.
- Reduced-sodium beef broth – keeps overall sodium lower while adding savory flavor.
- Water – a little extra liquid helps the pasta cook evenly in the skillet.
- Taco seasoning – homemade or store-bought both work to give the dish classic taco flavor.
- Onion powder – provides onion flavor without chunks; substitute minced onion if preferred.
- Garlic – fresh minced garlic is best for aroma and flavor.
- Reduced-fat cream cheese – gives creaminess; full-fat works too, but avoid fat-free for best texture.
- Pasta – small to medium shapes like elbows or shells work best to hold the sauce.
- Sharp cheddar, shredded – adds a tangy, savory finish; swap for Monterey Jack or pepper jack if you like.
How to make Taco Pasta with Cream Cheese
Detailed measurements and timings are listed in the recipe card below.
- Heat a deep skillet over medium-high. Add ground beef and season with taco seasoning and onion powder. Brown until cooked through, then add minced garlic and sauté 1–2 minutes until fragrant.
- Stir in the enchilada sauce, tomato sauce, and beef broth. Mix to combine.
- Bring the mixture to a boil, add the pasta, stir, and reduce heat to a simmer.
- Cover and simmer, stirring occasionally, about 15 minutes or until the pasta is tender and cooked through.
- Remove the lid, lower the heat to low, and stir the mixture.
- Add cream cheese in pieces, stirring until melted and smooth. Then add the shredded cheddar and stir until melted and fully incorporated.
- Serve hot with your favorite toppings and extra shredded cheese if desired.
Taco Pasta Recipe with Cream Cheese tips
- Add mix-ins like black beans, pinto beans, diced tomatoes, or corn for extra texture and flavor.
- Larger pasta shapes may require a few extra minutes of cooking to become fully tender.
- If your stovetop runs hot even on low, add a splash more broth or water to ensure the pasta cooks without sticking or drying out.
One Pot Creamy Taco Pasta toppings
Top with shredded cheese, sour cream, sliced avocado, tortilla strips, cilantro, or shredded lettuce. Pick the toppings your family likes for extra freshness and crunch.
Cheesy Taco Cream Cheese Pasta variations
Ground beef – swap with ground turkey to reduce red meat or calories; a mix of beef and turkey also works well.
Cheese – use mild cheddar, Monterey Jack, or pepper jack to change the flavor profile.
Do you want it extra spicy?
Add extra chili powder, canned green chiles, chopped jalapeño, or a pinch of cayenne to increase the heat to your preference.
How to store Cheesy Taco Pasta
Cool completely, then store in an airtight container in the refrigerator for up to 3 days. For longer storage, freeze portions for up to 6 months.
Taco Pasta with Cream Cheese as a freezer meal
To prep for the freezer, combine all ingredients except pasta and cheeses in a gallon freezer bag. When ready to cook, thaw (or cook from frozen), add to a skillet, then proceed with the recipe and add pasta and cheeses at the appropriate steps.
Taco Pasta Recipe with Cream Cheese FAQs
Cook the ground beef in a hot skillet, sprinkle with taco seasoning, and continue cooking until browned and fully cooked. Add garlic near the end for extra aroma.
Yes. Mixing beef and turkey adds flavor to lean turkey while lightening the overall dish.
This recipe uses cream cheese for a smooth, creamy texture and sharp cheddar for a salty, tangy finish. Other melty cheeses can be substituted.
Break cream cheese into pieces and stir into hot pasta until smooth. Add shredded cheddar and stir until it melts against the hot pasta.
Small to medium shapes like elbows or shells work best because they hold the sauce well and cook evenly in one pot.
More like this Cheesy Taco Cream Cheese Pasta
- One-Pot Chinese Beef and Broccoli
- Creamy One-Pot Chicken Alfredo
- One-Pot Lasagna Soup
Taco Pasta Recipe with Cream Cheese
Ingredients
- 1 pound ground beef
- 1/4 cup taco seasoning
- 1 teaspoon onion powder
- 3 garlic cloves, minced
- 10 ounces enchilada sauce
- 8 ounces tomato sauce
- 2 cups reduced-sodium beef broth
- 3 cups uncooked pasta (shells, elbows, etc.)
- 4 ounces reduced-fat cream cheese
- 1 1/2 cups shredded sharp cheddar cheese
Instructions
- In a deep skillet over medium-high heat, add ground beef and season with taco seasoning and onion powder. Brown until cooked through, then add the garlic and sauté 1–2 minutes.
- Add enchilada sauce, tomato sauce, and beef broth. Stir to combine.
- Bring to a boil, add the pasta, then reduce to a simmer.
- Cover and simmer, stirring occasionally, about 15 minutes until pasta is cooked.
- Remove the lid, lower heat to low, and stir. Add cream cheese in pieces and stir until melted and smooth. Stir in shredded cheddar until melted.
- Serve with desired toppings.
Notes
You can add black beans, pinto beans, diced tomatoes, or corn for extra texture. If using larger pasta shapes, allow more cooking time. If your stove runs hot, add extra liquid as needed to prevent the pasta from drying out.
Nutrition
Nutrition information is automatically calculated and should be used as an approximation.