Cheesy taco pasta!



  • 1 lb ground beef or turkey
  • 1 packet (1 oz) taco seasoning mix
  • 2 cups uncooked pasta (such as penne or rotini)
  • 1 can (14.5 oz) diced tomatoes, drained
  • 1 can (4 oz) diced green chilies, drained
  • 1 cup shredded cheddar cheese
  • 1 cup shredded Monterey Jack cheese
  • 1/2 cup sour cream
  • Salt and pepper to taste
  • Optional toppings: chopped fresh cilantro, diced avocado, sliced green onions, salsa, etc.


  1. Cook the pasta according to package instructions until al dente. Drain and set aside.

  2. In a large skillet, cook the ground beef or turkey over medium heat until browned and cooked through, breaking it up into crumbles as it cooks. Drain any excess grease.

  3. Stir in the taco seasoning mix, diced tomatoes, and diced green chilies. Cook for another 2-3 minutes, stirring occasionally.

  4. Reduce the heat to low. Add the cooked pasta to the skillet, along with the shredded cheddar and Monterey Jack cheeses. Stir until the cheeses are melted and the pasta is evenly coated with the meat mixture.

  5. Remove the skillet from the heat and stir in the sour cream until well combined. Season with salt and pepper to taste.

  6. Serve the cheesy taco pasta hot, topped with your favorite optional toppings such as chopped fresh cilantro, diced avocado, sliced green onions, or salsa.


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