Cheesy Taco Pasta
This one-pot Cheesy Taco Pasta is a quick and delicious dish loaded with flavors of cheese, beef, and taco seasoning.
Equipment
- Large skillet
- Dutch oven
Ingredients
- 1 pound ground beef extra lean
- 1 large onion chopped
- 2 cloves garlic minced
- 2 tablespoons taco seasoning
- 4 cups chicken broth low sodium, or beef broth
- 8 ounces pasta uncooked, such as mafalda, fusilli, rotini, penne, mini shells, or elbow
- 1 cup enchilada sauce
- 1 cup mozzarella cheese shredded
- 2 cups cheddar cheese shredded
- 1 tablespoon parsley chopped, for garnish
Instructions
- Start by browning the ground beef in a large pot over medium heat. You will know it is ready when it is nicely browned and smells savory. Avoid cooking it until dry; you want it juicy.
- Toss in the chopped onion and minced garlic, cooking until they are soft and fragrant. This should take just a few minutes, and the aroma will fill your kitchen.
- Sprinkle the taco seasoning onto the beef mixture, stirring to coat everything evenly. Make sure it is mixed well for that punchy flavor.
- Pour in the chicken broth, letting it bubble up with all the flavors. Stir well and keep an eye on it to prevent sticking to the bottom.
- Add the uncooked pasta to the broth mixture, making sure it is submerged. The pasta needs to cook in the broth for great flavor.
- Gently stir in the enchilada sauce once the pasta is almost tender. This adds a delightful twist to the dish.
- Once everything is cooked, stir in the mozzarella and cheddar cheeses off the heat. This helps the cheese melt smoothly.
- Finish with a sprinkle of chopped parsley for a fresh touch. It is the final detail that elevates the presentation.
Notes
Store leftovers in an airtight container for up to 4 days in the refrigerator or 2 to 3 months in the freezer.
Use whole wheat mafalda pasta for a healthier option.
If the pasta turns mushy, check for al dente texture and reduce cooking time by 1-2 minutes.
When the dish seems bland, consider adding another tablespoon of taco seasoning or a teaspoon of lime juice for extra flavor.
For cheese that does not melt smoothly, add it gradually while stirring off the heat.
Reheat in a saucepan over low heat, stirring occasionally until heated through, about 5-10 minutes.
Serve with a side of garlic bread and top with fresh cilantro and diced tomatoes for added freshness. Pair with a simple green salad for balance.
Add black beans for extra protein and fiber or incorporate corn for a sweet crunch. Use a different cheese blend like pepper jack for heat.
Use whole wheat mafalda pasta for a healthier option.
If the pasta turns mushy, check for al dente texture and reduce cooking time by 1-2 minutes.
When the dish seems bland, consider adding another tablespoon of taco seasoning or a teaspoon of lime juice for extra flavor.
For cheese that does not melt smoothly, add it gradually while stirring off the heat.
Reheat in a saucepan over low heat, stirring occasionally until heated through, about 5-10 minutes.
Serve with a side of garlic bread and top with fresh cilantro and diced tomatoes for added freshness. Pair with a simple green salad for balance.
Add black beans for extra protein and fiber or incorporate corn for a sweet crunch. Use a different cheese blend like pepper jack for heat.