CHEESY QUESO TACO PASTA 🌮🧀🍝 is a one-pot, flavor-packed mashup of Tex-Mex and comfort food. Think seasoned taco meat, pasta, creamy queso sauce, and melty cheese — all cooked together for an easy, crowd-pleasing dinner that’s ready in 30 minutes or less.
🌮🧀🍝 Cheesy Queso Taco Pasta
Serves: 4–6 | Prep Time: 10 mins | Cook Time: 20 mins
One pot | Super cheesy | Family-friendly
🛒 Ingredients:
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1 lb ground beef (or ground turkey or chicken)
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½ medium onion, chopped
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2–3 cloves garlic, minced
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1 packet taco seasoning (or 2 tbsp homemade)
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1 (10 oz) can Rotel (diced tomatoes with green chilies)
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2 cups pasta (like shells, penne, or rotini)
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2 ½ cups beef broth (or chicken/vegetable)
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1 cup jarred queso dip (store-bought or homemade)
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1 ½ cups shredded cheese (cheddar, Colby Jack, or Mexican blend)
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Salt and pepper, to taste
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Optional toppings: sour cream, green onions, jalapeños, cilantro
👩🍳 Instructions:
1. Brown the Beef
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In a large skillet or pot over medium heat, cook the ground beef with the chopped onion until browned.
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Drain excess grease if needed.
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Add garlic and taco seasoning. Stir to combine.
2. Add Liquids & Pasta
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Stir in Rotel (with juices), pasta, and broth.
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Bring to a boil, then reduce heat, cover, and simmer for 12–15 minutes, stirring occasionally, until pasta is cooked through.
3. Add the Cheese & Queso
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Once pasta is tender and most of the liquid is absorbed, stir in queso dip and shredded cheese until melted and creamy.
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Season with salt and pepper to taste.
4. Serve & Top
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Spoon into bowls and top with your favorite taco toppings:
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Sour cream
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Diced tomatoes
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Avocado or guacamole
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Crushed tortilla chips
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Extra cheese
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Hot sauce 🌶️
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🔄 Optional Add-Ins:
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Black beans or corn
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Chopped bell peppers
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Ground chorizo for extra spice
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Swap queso for Velveeta or a homemade cheese sauce if desired
🧊 Storage:
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Keeps well in the fridge for up to 4 days.
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Reheat on the stovetop or microwave with a splash of broth or milk.
Want a baked version with a crispy cheese topping? Or want to make it vegetarian or gluten-free? Let me know!
