Cheesy Taco Pasta: Better Than Takeout
Love tacos but want a creamy, comforting twist? This Cheesy Taco Pasta is the best of both worlds. After making this many times, I discovered the trick to perfectly cooked pasta and a creamy, from-scratch sauce. Keep reading for my best tips. If you love recipes like this, you’ll also enjoy Fudgy Chocolate Brownie Cookies and Garlic Butter Steak Bites and Potatoes.
Why This Cheesy Taco Pasta: Better Than Takeout Is Pure Comfort
- Creamy, cheesy sauce made from scratch
- Better than takeout taste in 20 minutes
- One pot for easy cleanup
What You'll Need for Cheesy Taco Pasta: Better Than Takeout
Choosing the right ingredients makes a big difference, but this recipe is forgiving enough to work with what you have.
- Ground beef
- Pasta
- Taco seasoning
- Cream of chicken soup
- Milk
- Shredded cheese
- Taco seasoning
- Garlic powder
- Onion powder
- Salt
- Pepper
- Optional: Diced tomatoes
- Optional: Green onions
- Optional: Fresh cilantro
- Optional: Sour cream
- Optional: Crushed tortilla chips
📝 Ingredient Notes
- Ground beef: Use 80/20 ground beef for best flavor.
🛒 Tools & Equipment I Recommend
- Cast iron skillet — Even heat for perfect pasta and beef browning → See on Amazon
- Box grater — Quickly shred cheese for perfect melt → See on Amazon
How to Make Cheesy Taco Pasta: Better Than Takeout
- Brown the beef: In a large pot, cook ground beef over medium heat until browned. Drain fat.
- Add seasonings: Stir in taco seasoning, garlic powder, onion powder, salt, and pepper.
- Cook pasta: Add pasta and 4 cups of water. Bring to a boil, then reduce heat and simmer until pasta is al dente.
- Make the sauce: Stir in cream of chicken soup, milk, and shredded cheese. Cook until cheese is melted and sauce is creamy.
- Serve: Top with desired toppings and serve immediately.
Cook's Tips for Perfect Cheesy Taco Pasta: Better Than Takeout
- : For extra flavor, use beef broth instead of water for cooking the pasta.
- Common mistake and fix: If your sauce is too thick, add a little more milk to reach your desired consistency.
- : For a spicier version, add a diced jalapeño when browning the beef.
Storing & Reheating Cheesy Taco Pasta: Better Than Takeout
Short-Term Storage
Store in an airtight container in the fridge. Store leftovers in an airtight container for up to 3 days. Make-ahead tip: Prepare the beef and seasonings up to 1 day ahead. Store in the fridge and proceed with the recipe as written.
Freezing Cheesy Taco Pasta: Better Than Takeout
Freeze individual portions for up to 2 months.
How to Reheat Without Drying It Out
Oven: Reheat in the oven at 350°F (175°C) for 10-15 minutes. Microwave: Reheat in the microwave for 1-2 minutes, stirring halfway through.
Recipe Notes
- Chef tip: For a vegetarian version, substitute the ground beef with cooked lentils or black beans.
- Best substitution: Use heavy cream instead of milk for a richer, creamier sauce.
- Make-ahead: Prepare the beef and seasonings up to 1 day ahead.
- Scaling: This recipe can easily be doubled or tripled to serve a crowd.
- Troubleshooting: If your sauce is too thin, simmer it for a few more minutes to thicken.
Want to level up this recipe?
Immersion blender — Smooths out the sauce for a creamy, lump-free texture → Check price on Amazon
Cheesy Taco Pasta: Better Than Takeout
Ingredients
Main Ingredients
- Ground beef
- Pasta
- Taco seasoning
- Cream of chicken soup
- Milk
- Shredded cheese
Seasonings
- Taco seasoning
- Garlic powder
- Onion powder
- Salt
- Pepper
Optional Toppings
- Diced tomatoes
- Green onions
- Fresh cilantro
- Sour cream
- Crushed tortilla chips
Instructions
- Brown the beef: In a large pot, cook ground beef over medium heat until browned. Drain fat.
- Add seasonings: Stir in taco seasoning, garlic powder, onion powder, salt, and pepper.
- Cook pasta: Add pasta and 4 cups of water. Bring to a boil, then reduce heat and simmer until pasta is al dente.
- Make the sauce: Stir in cream of chicken soup, milk, and shredded cheese. Cook until cheese is melted and sauce is creamy.
- Serve: Top with desired toppings and serve immediately.
Notes
- Chef tip: For a vegetarian version, substitute the ground beef with cooked lentils or black beans.
- Best substitution: Use heavy cream instead of milk for a richer, creamier sauce.
- Make-ahead: Prepare the beef and seasonings up to 1 day ahead.
- Scaling: This recipe can easily be doubled or tripled to serve a crowd.
- Troubleshooting: If your sauce is too thin, simmer it for a few more minutes to thicken.
Storage
- Fridge: Store leftovers in an airtight container for up to 3 days.
- Freezer: Freeze individual portions for up to 2 months.
- Oven reheat: Reheat in the oven at 350°F (175°C) for 10-15 minutes.
- Microwave reheat: Reheat in the microwave for 1-2 minutes, stirring halfway through.
- Make ahead: Prepare the beef and seasonings up to 1 day ahead. Store in the fridge and proceed with the recipe as written.
Nutrition Per Serving
- Calories: 520
- Protein: 28g
- Fat: 25g
- Carbs: 45g
- Fiber: 2g
- Sugar: 5g
- Sodium: 1200mg
- Cholesterol: 90mg
- Sat. Fat: 13g
Nutritional values are estimates only. Actual values may vary by brand and portion size.
Cheesy Taco Pasta: Better Than Takeout FAQs
Yes, prepare the beef and seasonings up to 1 day ahead. Store in the fridge and proceed with the recipe as written.
Your sauce may have been too thick. Add a little more milk or beef broth to reach your desired consistency.
Yes, freeze individual portions for up to 2 months. Thaw in the fridge overnight before reheating.
No, this recipe is best made on the stovetop in a large pot.
Use a mixture of milk, flour, and chicken broth to create a similar consistency.
A Warm Final Note
I can’t wait for you to try Cheesy Taco Pasta: Better Than Takeout and see how effortlessly it comes together. When you make it, pop back here and leave a rating or share how it turned out — I love hearing from you!
