Cheesy Taco Cream Cheese Pasta
This Cheesy Taco Cream Cheese Pasta combines tender pasta with zesty taco seasoning and a dreamy cream cheese sauce for a quick, crowd-pleasing dinner everyone will love!
Ingredients
- 12 oz uncooked pasta penne or rotini
- 1 tbsp olive oil or avocado oil
- 1 lb lean ground beef 85% lean
- 1 packet taco seasoning store-bought or homemade
- 1 small yellow onion chopped (about 1 cup)
- 2 cloves garlic minced
- 8 oz cream cheese softened, full-fat or light
- 1/2 cup milk optional—thins the sauce
- 1 1/2 cups shredded Mexican-blend cheese divided
- 14.5 oz diced tomatoes drained (or Rotel)
- Salt and pepper to taste
- 1/4 cup fresh cilantro chopped, optional garnish
- 1 jalapeño seeded & diced, optional
Instructions
- Bring a large pot of salted water to a boil. Cook the pasta 1–2 minutes under package directions for al dente. Drain, reserving ¼ cup pasta water.
- Heat olive oil in a large skillet over medium heat. Add ground beef, breaking it up, and cook 5–7 minutes until no pink remains. Drain excess fat.
- Push beef to one side and add chopped onion. Cook 3 minutes until translucent, then stir in garlic and cook 30 seconds until fragrant.
- Sprinkle in taco seasoning and pour ¼ cup water or broth. Stir to coat the meat evenly and simmer 2–3 minutes until slightly thickened.
- Reduce heat, add cream cheese and milk, and whisk until silky smooth. Use full-fat for the richest texture or light for a diet-friendly swap.
- Fold drained pasta and half the shredded cheese into the sauce. Stir off heat, adding reserved pasta water 1 tablespoon at a time to adjust creaminess.
- Stir in drained diced tomatoes and diced jalapeño if using. Cook just 1 minute to warm through and keep the Taco Pasta vibrant.
- Sprinkle leftover cheese over the top, cover the skillet for 2 minutes so it melts, then uncover and sprinkle with cilantro.
- Let rest 2 minutes for the sauce to set. Serve hot with optional toppings: sliced avocado, sour cream, or extra hot sauce for a fiesta in every bite!
Notes
Leftovers keep well in the fridge up to 4 days or freeze portions for up to 2 months. Reheat gently with a splash of milk or pasta water.
Nutrition
Calories: 480kcal
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