Creamy Taco Pasta
Cheesy, creamy, easy and on the table in under 30 minutes. This Creamy Taco Pasta is perfect for a weeknight dinner and makes great leftovers!
This recipe is a hit at our house. I mean, who doesn’t like noodles and cheese?? If it has both of those ingredients my boys are sure to gobble it up!
How do you make Taco Pasta?
When I say this recipe is easy, I’m not exaggerating. This recipe can be made on your stove top in under 30 minutes only having to use a skillet and a pan to cook the noodles.
- Cook the noodles separately while the meat is cooking in the skillet.
- Add in the remainder of the ingredients except for 1/2 cup of the shredded cheese to meat mixture.
- After everything is combined add in the last 1/2 cup of cheese to melt on top.
- Viola! A delicious dinner is served!
What makes this recipe creamy?
I added 4 ounces of Philadelphia Cream Cheese to make this taco pasta even more of a comfort meal! Adding in the cream cheese turns this from not just a meal my family will eat… but a meal my family will LOVE.
I love to incorporate cream cheese into desserts or dips but I don’t add it into my pasta very often, until now! It kicked this recipe up a notch and it’s not an over-powering flavor, just adds more creaminess to your dish.
Other reasons I love this recipe…
- It makes great leftovers. We try not to eat out for lunch too often and this makes a large batch so my husband and I easily have leftovers for lunches.
- The ingredients are not complicated and I almost always have them on hand. We ALL need recipes like this!
- Everyone in my family will eat it.
- My family loves skillet meals (and so do I because they are easy to make!) Another one of their favorites is my Easy Cheeseburger Gnocchi Skillet.
I hope you love this Creamy Taco Pasta recipe as much as my family does!
Creamy Taco Pasta
Ingredients
- 10 oz elbow noodles
- 1 tsp minced garlic
- 1 lb lean ground beef
- 1.25 oz pkg taco seasoning
- 29 oz fire roasted tomatoes
- 4 oz Philadelphia Cream Cheese
- 3/4 cup beef broth
- 1 cup shredded mexican cheese
Instructions
- Cook minced garlic and ground beef in skillet over medium heat until meat is no longer pink. Drain if desired.
- While beef is cooking, cook noodles in a separate pan until they are cooked al dente. Once they are cooked, drain water.
- Add taco seasoning, tomatoes, cream cheese and beef broth to skillet with beef until cream cheese is melted.
- Pour noodles into the skillet with meat mixture and add 1/2 cup shredded cheese. Stir until melted, then add remaining cheese on top and place lid on the pan and allow the cheese to melt before serving.
Nutrition
My family would LOVE this! I can’t wait to try it out.
I hope they do, friend!
In the creamy taco pasta recipe it doesn’t say how much pasta you use for the 10 servings. Can you let me know. Thanks
Paula thank you so much! I made a big mistake and forgot that ingredient in the recipe card! It’s there now 🙂 10 ounces of elbow noodles!
I made this for dinner tonight because it looked quick, easy, and delicious and that is exactly what I look for in a recipe. Turns out this was a winner on all three counts. This will be a regular on busy nights when I still want to get a home cooked meal on the table. An extra bonus is the fact that there are plenty of leftovers for lunch tomorrow. Thanks for sharing this great recipe!
Thank you so much, Kathy. I’m so glad you enjoyed it!!
Quick and delicious! Used regular diced tomatoes because we are all spice wimps! 🙂
So glad you enjoyed it!!
Delicious! Very simple & quick to put together. Putting it in rotation for a weekday quick dinner!
So glad you enjoyed it!!