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Beef Taco Pasta

Beef taco pasta with creamy cheesy taco sauce and rotini pasta. Ground beef is simmered with tomatoes and broth, then finished with heavy cream and melted Mexican blend cheese for a quick, comforting dinner.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 8 servings
Course: Dinner
Cuisine: Mexican
Calories: 740
Ingredients Equipment Method Notes

Ingredients
  

Beef taco pasta
  • 12 oz rotini pasta
  • 1.5 lb ground beef
  • 1 packet (1 oz) taco seasoning
  • 1 can (10 oz) diced tomatoes with green chiles
  • 1 cup beef broth
  • 1 cup heavy cream
  • 1.5 cup shredded Mexican blend cheese
  • 0.25 cup fresh cilantro, chopped
  • 0.25 cup sour cream

Equipment

  • 1 sheet pan

Method
 

Cook pasta and brown beef
  1. Cook the rotini pasta in salted boiling water according to package directions. Drain and set aside.
  2. Brown the ground beef in a large skillet over medium-high heat for 6–7 minutes, breaking it apart as it cooks.
Make creamy taco sauce and combine
  1. Stir in the taco seasoning, diced tomatoes with green chiles, and beef broth, then simmer for 5 minutes.
  2. Pour in the heavy cream and stir until combined, then fold in the cooked pasta.
Melt cheese and serve
  1. Sprinkle the shredded Mexican blend cheese over the top and cover for 2–3 minutes, until melted.
  2. Garnish with fresh cilantro and sour cream before serving.

Notes

Pro tip: keep the simmer at a steady, gentle bubble so the sauce stays creamy when the pasta is folded in. Store leftovers in the refrigerator up to 3 days; reheat gently on the stove until warmed through. Freezing is not recommended because the cream can separate when thawed. For a lighter option, use half-and-half instead of heavy cream for a similar creamy texture.