Cheesy Taco Pasta

Taco-seasoned beef and pasta shells in a creamy tomato-and-cheddar sauce. This approachable version keeps the method straightforward, with familiar ingredients and a few small details that make dinner easier.

Why you’ll love this recipe

• Familiar ingredients with plenty of flavor.
• About 30 minutes from prep to table.
• Easy to round out with shredded lettuce and diced tomatoes.

What you’ll need

Keep everything measured and close by before you start. You’ll find the full quantities in the printable recipe card below.

• 10 oz medium pasta shells
• 1 lb ground beef
• 2 tbsp taco seasoning
• 1 cup salsa
• ½ cup water
• ½ cup cream
• 1 cup shredded cheddar

Let’s make it

1. 01

   Get ready

   Cook shells according to the package and drain.

2. 02

   Build the flavor

   Brown beef in a large skillet until it reaches 160°F; drain excess fat.

3. 03

   Bring it together

   Add seasoning, salsa, and water and simmer for 4 minutes.

4. 04

   Finish cooking

   Reduce heat and stir in cream. Take off the heat before stirring in cheddar.

5. 05

   Serve and enjoy

   Fold in the pasta until evenly coated and serve immediately.

Make It Even Better

Add cheese off the heat for a smooth sauce.

Read through the recipe and measure the ingredients before starting.

Make it your own

Use crushed tomatoes instead of salsa for a milder flavor.

What to serve with it

Shredded lettuce and diced tomatoes

Storage & reheating

Refrigerate leftovers in a shallow, covered container within 2 hours. Use within 3 days. Reheat gently until the center reaches 165°F, adding a splash of water or broth if needed.