Name: Cheesy Mexican Taco Pasta
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 10 oz bow tie pasta (or another short pasta); 1 tablespoon olive oil; 1 medium onion (chopped); 1 medium red bell pepper (chopped); 1 medium yellow bell pepper (chopped); 2 garlic cloves (finely chopped); 1 lb ground beef; 3 tablespoons medium taco seasoning; 2 tablespoons tomato paste; 1/2 cup beef stock; 1/2 cup half and half; 1 cup Mexican cheese blend; Salt and freshly ground black pepper to taste

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This cheesy Mexican taco pasta is what happens when taco night and pasta night finally team up. It's creamy and cheesy, loaded with taco-seasoned beef and melty Mexican cheese, and you can have it on the table in 30 minutes flat!

If you love a little Tex-Mex for dinner, try my Creamy Rotel Pasta with Ground Beef and Cheesy Taco Rice next!

There's nothing better than a steaming bowl of ground beef pasta at the end of a busy day, and if it's taco-flavored, even better!

My taco pasta is creamier than those one-pot versions you see everywhere.

Instead of simmering the noodles in broth, I make a proper cheese sauce with half-and-half and a full cup of Mexican blend, then boil the pasta separately.

This way, the sauce clings to every bow tie and it's ridiculously good.

Why you'll love this Mexican beef taco pasta

It's practically fail-proof. If you can make tacos, you can make this.
Pantry-simple. No cans to open and no special trip to the store, just ground beef, peppers, taco seasoning and cheese.
Fast and family-approved. On the table in about 30 minutes, and even the pickiest eaters go back for seconds.

What you'll need

Bow tie pasta - The ruffly shape catches all that creamy sauce, but any short pasta works; penne, rotini or shells are great too.
Olive oil - Just a drizzle to soften the veggies and get the beef going.
Onion - Diced small so it melts right into the sauce.
Red and yellow bell peppers - I use one of each for color and a little sweetness, but whatever you have will do.
Garlic - Fresh is best, but a good pinch of garlic granules works as well.
Ground beef - I usually go for lean, though 80/20 gives you great flavor.
Taco seasoning - I use a medium blend for warmth without too much heat; use your favorite, store-bought or homemade.
Tomato paste - A couple of spoonfuls for a little color.
Half and half - The secret to that creamy sauce; whole milk works too, it'll just be a touch lighter.
Mexican cheese blend - A full cup for that extra cheesy touch!

Pro tip

Save a splash of the starchy pasta water before you drain, then use it to loosen the sauce when you toss everything together.

How to make cheesy beef taco pasta

This is a quick overview with step-by-step photos. See the recipe card below for full ingredients and instructions.

Boil the pasta until al dente and save a splash of the pasta water before draining. Meanwhile, heat the olive oil in a large skillet and soften the onion, red pepper and yellow pepper, then stir in the garlic until fragrant.

Add the ground beef, break it up and cook until browned, then drain off any excess fat. Stir in the taco seasoning and tomato paste and cook for 1-2 minutes.

Pour in the beef stock and scrape up the browned bits. Add the drained pasta and toss to coat, loosening with a splash of the reserved pasta water if needed.

South American dish cooking instructions

Reduce the heat to medium-low, stir in the half-and-half, then add the Mexican cheese blend and stir until melted.

Substitutions and variations

Ground turkey or ground chicken both work beautifully if you're after a leaner dish.
Stir in a drained can of black beans or a handful of corn if you like a heartier, more loaded bowl of pasta.
Cheddar, Monterey Jack or pepper jack are all great if you don't have a Mexican cheese blend on hand.

If you're in the mood for something saucier and a little spicier, my Mexican Tater Tot Casserole is the one to try next!

Helpful tips

Don't let the half-and-half come to a hard boil; keep it at a gentle simmer so the sauce stays creamy instead of splitting.
Drain the beef well after browning so the sauce doesn't turn greasy.
Taste before you add any extra salt. Taco seasoning is already salty, so you may not need much.

What to serve with cheesy Mexican taco pasta

This one is pretty much a meal in a bowl, but here's what I love alongside it:

A crisp green salad with a lime vinaigrette
Tortilla chips and salsa, or a bowl of guacamole
Warm garlic bread for scooping up every last bit of sauce

Leftovers and storage

Leftovers will keep well in an airtight container in the fridge for up to 4 days.
Reheat gently on the stovetop over medium-low, or microwave in short bursts, adding a splash of stock or milk to loosen the sauce.
Freeze in an airtight container for up to 3 months. Thaw overnight in the fridge before reheating.

More easy recipes you'll love

If you've tried this cheesy Mexican taco pasta recipe, please rate it and leave a comment below! I'd love to hear how it turned out.

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