Cheesy Taco Pasta is a quick and comforting dish that combines the bold flavors of tacos with creamy, cheesy pasta. I make it all in one pot, which means less mess and more time to enjoy a hearty, satisfying meal.

Cheesy Taco Pasta

Why I Love This Recipe

I love this recipe because it’s fast, easy, and full of flavor. It takes everything I enjoy about tacos—seasoned meat, salsa, and cheese—and stirs it into tender pasta for a creamy, crave-worthy dish. It’s perfect for a busy weeknight when I want something warm and filling with minimal effort.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

rotini pasta
ground beef
water
taco seasoning
salsa
shredded Mexican cheese blend

Directions

I cook the rotini pasta according to the package instructions, then drain and set it aside.
In a large pot, I brown the ground beef over medium heat until it’s fully cooked, then drain the fat.
I return the beef to the pot and stir in the taco seasoning and water. I let it simmer for a minute so the flavors combine.
I add the cooked pasta and salsa into the pot and stir until everything is well mixed.
I stir in most of the shredded cheese until it’s melted and the pasta is creamy.
I top the dish with the remaining cheese, remove it from heat, and let the cheese melt before serving.

Servings and Timing

Servings: 5
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes

Variations

I like using ground turkey or chicken for a lighter version.
For a spicier kick, I add jalapeños or use hot salsa.
When I want a vegetarian version, I use black beans instead of meat.
Sometimes I mix in corn, bell peppers, or chopped tomatoes for added flavor and texture.
I’ve even tried it with different pasta shapes like shells or penne for variety.

Storage and Reheating

Once cooled, I store leftovers in an airtight container in the refrigerator for up to 5 days. To reheat, I microwave a portion for about 1–2 minutes, stirring halfway through. If I want the cheese extra melty, I sprinkle a bit more on top before reheating. For larger amounts, I reheat it gently on the stove with a splash of water to keep it creamy.

FAQs

Can I make this dish ahead of time?

Yes, I often prepare it earlier in the day and just reheat it when it’s time to eat. It holds up well and still tastes great.

What type of salsa works best?

I use whatever I have on hand, but chunky salsa adds a nice texture. Mild or spicy—either works depending on my mood.

Can I freeze Cheesy Taco Pasta?

Absolutely. I portion it into freezer-safe containers and freeze it for up to 3 months. When I’m ready to eat, I thaw it overnight in the fridge and reheat.

Is this recipe gluten-free?

It can be! I just use gluten-free pasta and make sure my taco seasoning and salsa don’t contain gluten.

Can I use a different cheese?

Yes, I’ve tried it with cheddar, Monterey Jack, and even pepper jack for some heat. Any good melting cheese will work.

Conclusion

Cheesy Taco Pasta is one of those go-to meals I love making because it checks all the boxes: fast, delicious, and family-friendly. It’s got the flavor of tacos, the comfort of pasta, and just the right amount of creamy, cheesy goodness to keep me coming back for more.