Description
Okay, so imagine if a taco and a bowl of mac and cheese had a baby, and that baby was raised by a jar of queso and a packet of taco seasoning. That’s this dish right here. We’re talking tender pasta shells swimming in the creamiest, cheesiest, most ridiculously good queso sauce you’ve ever tasted, loaded with perfectly seasoned ground beef and all the taco fixings your heart desires. It’s basically everything good about Taco Tuesday and comfort food rolled into one glorious, messy, absolutely soul-satisfying bowl. Fair warning: once you make this, regular pasta will seem boring and regular tacos will feel incomplete.
Ingredients
For the Pasta Base:
- 12 oz medium pasta shells or rotini (shapes that hold sauce like champs)
- 1 lb ground beef (80/20 is perfect)
- 1 packet taco seasoning (or make your own if you’re feeling fancy)
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 can (14.5 oz) diced tomatoes, drained
- 1 can (4 oz) diced green chiles
For the Queso Sauce That’ll Change Your Life:
- 2 tbsp butter
- 2 tbsp all-purpose flour
- 1 1/2 cups whole milk
- 8 oz cream cheese, cubed and softened
- 2 cups sharp cheddar cheese, freshly grated
- 1 cup Monterey Jack cheese, grated
- 1/2 cup queso blanco or white American cheese
- 1 tsp cumin
- 1/2 tsp smoked paprika
- Salt and pepper to taste
- Hot sauce to taste (optional but recommended)
For the Taco Vibes:
- 1 can black beans, drained and rinsed
- 1 cup corn kernels (frozen is fine)
- 1/4 cup pickled jalapeños, chopped
- 1/4 cup fresh cilantro, chopped
- 2 green onions, sliced
For Topping (Go Wild):
- More cheese (obviously)
- Sour cream
- Diced tomatoes
- Sliced jalapeños
- Crushed tortilla chips
- Hot sauce
- Lime wedges
Instructions
Bring a large pot of salted water to a boil — salt it like you mean it.
Cook pasta according to package directions until al dente. Reserve 1/2 cup pasta water before draining.
While pasta cooks, heat a large skillet or Dutch oven over medium-high heat.
Add ground beef and cook, breaking it up with a spoon, until browned and crispy (about 6-8 minutes).
Add diced onion and cook until softened, about 5 minutes.
Stir in garlic and cook for another minute until fragrant.
Add taco seasoning and cook according to package directions. Stir in diced tomatoes and green chiles.
In the same pot (or a separate saucepan if you’re feeling fancy), melt butter over medium heat.
Whisk in flour and cook for 1-2 minutes to make a roux — don’t let it brown.
Gradually whisk in milk, making sure there are no lumps. Cook until slightly thickened.
Add cream cheese cubes and whisk until melted and smooth.
Remove from heat and gradually stir in all the grated cheeses until melted and creamy.
Season with cumin, smoked paprika, salt, pepper, and hot sauce.
Add the cooked pasta to the beef mixture.
Pour that gorgeous queso sauce over everything and toss to combine.
Stir in black beans, corn, and pickled jalapeños.
Add reserved pasta water if it looks too thick — you want it saucy but not soupy.
Taste and adjust seasoning because you’re the captain of this taco pasta ship.
Ladle into bowls and top with cilantro, green onions, and whatever else your heart desires.
Serve immediately while the cheese is still gloriously melty.
Have napkins ready — this gets messy in the best possible way.
Notes
Serve with a simple side salad to pretend you’re being healthy.
Crusty bread for soaking up every last drop of that queso sauce.
Ice-cold beer or a pitcher of margaritas because why not make it a party?
Tortilla chips on the side for extra crunch and authenticity.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
Nutrition
- Calories: ~520 kcal
- Fat: ~24g
- Carbohydrates: ~48g
- Protein: ~28g