Description
This Cheesy Queso Taco Pasta combines the best of tacos and pasta into one delicious, family-friendly meal. It’s quick to prepare and packed with flavor.
Ingredients
Scale
- 1 pound ground beef
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 packet (1 ounce) taco seasoning
- 1 cup water
- 1 can (10 ounces) Rotel diced tomatoes with green chilies, undrained
- 1 can (15 ounces) black beans, rinsed and drained
- 1 can (15 ounces) corn, drained
- 1 pound elbow macaroni, uncooked
- 2 cups milk
- 1 block (8 ounces) Velveeta cheese, cubed
- 1/2 cup shredded cheddar cheese, for topping
- Optional: sour cream, fresh cilantro, jalapeños for garnish
Instructions
- Brown ground beef and chopped onion in a large skillet or Dutch oven over medium-high heat. Drain excess fat.
- Stir in minced garlic and taco seasoning. Cook for 1 minute until fragrant.
- Add water, Rotel, black beans, and corn to the skillet. Bring to a simmer.
- Stir in uncooked elbow macaroni. Pour in milk. Bring to a boil, then reduce heat to medium-low, cover, and simmer for 10-12 minutes, or until pasta is tender, stirring occasionally to prevent sticking.
- Remove from heat. Add cubed Velveeta cheese and stir until melted and smooth.
- Serve hot, topped with shredded cheddar cheese and optional garnishes.
Notes
- Adjust spice level by choosing mild or hot Rotel.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- For a creamier consistency, add a splash more milk if needed.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Tex-Mex
Nutrition
- Serving Size: 1.5 cups
- Calories: 650
- Sugar: 7g
- Sodium: 1100mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 1g
- Carbohydrates: 65g
- Fiber: 8g
- Protein: 35g
- Cholesterol: 90mg
Keywords: taco pasta, cheesy pasta, ground beef pasta, easy dinner, family meal, pasta bake, queso pasta