Ingredients
Equipment
Method
Brown the beef
- Heat a large pot over medium-high heat and brown the ground beef with the diced onion. Drain excess fat, then add the minced garlic and taco seasoning and cook for 1 minute, stirring until fragrant.
Simmer the pasta
- Add the uncooked rotini or penne, diced tomatoes, Rotel tomatoes, beef broth, and water to the pot and stir to combine. Bring everything to a boil over high heat, then immediately reduce to a simmer.
- Cover and simmer for 12–14 minutes until the pasta is tender and most of the liquid is absorbed. Keep the pot at a steady gentle simmer and stir once or twice if needed to prevent sticking.
Make it creamy and finish
- Lower the heat and stir in the cubed cream cheese until fully melted and the sauce looks creamy. Watch for streaks disappearing before moving on.
- Sprinkle the shredded cheddar cheese over the top and cover the pot for 1 minute. Remove the lid when the cheese is melted and glossy, then gently stir to incorporate if desired.
Serve with toppings
- Serve the taco pasta hot and top with sour cream, jalapeños, cilantro, and crushed tortilla chips. Add the chips right before eating so they stay crunchy.
Notes
For the creamiest texture, use full-fat cream cheese and cubed cheddar that melts smoothly; if the sauce seems thick before the pasta is tender, add a splash of water or broth and keep simmering. Refrigerate leftovers in an airtight container for up to 3 days; reheat gently with a splash of water to loosen. Freezing is not recommended because the dairy sauce can separate when thawed. For a lower-fat swap, use reduced-fat cream cheese and cheddar.