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Beef Taco Pasta

Beef Taco Pasta is a one-skillet Tex-Mex dinner with tender rotini, seasoned ground beef, and a creamy cheese melt. Rotel tomatoes and taco seasoning create bold flavor while sour cream helps make it extra saucey and cohesive.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 6 servings
Course: Dinner
Cuisine: Tex-Mex
Calories: 650
Ingredients Equipment Method Notes

Ingredients
  

Beef Taco Pasta
  • 1 lb lean ground beef
  • 12 oz rotini pasta
  • 1 small onion
  • 3 garlic cloves
  • 1 packet taco seasoning
  • 10 oz Rotel tomatoes undrained
  • 2 cup beef broth
  • 1 cup tomato sauce
  • 1 cup corn kernels
  • 1 cup shredded cheddar cheese
  • 1 cup shredded Monterey Jack cheese
  • 0.5 cup sour cream
  • 2 tbsp chopped cilantro

Equipment

  • 1 sheet pan

Method
 

Cook the pasta
  1. Cook rotini pasta according to package directions until tender. Drain and set aside.
Brown the beef
  1. Heat a large skillet over medium heat, then cook lean ground beef and diced small onion until browned. Stir occasionally so the beef cooks evenly and no pink remains.
  2. Add minced garlic and cook for 30 seconds. Keep it moving until fragrant, but not browned.
  3. Stir in taco seasoning and let it coat the beef for 30 seconds. The mixture should smell toasted and evenly speckled.
Simmer the sauce
  1. Add Rotel tomatoes, beef broth, and tomato sauce to the skillet. Stir well and bring to a simmer.
  2. Simmer for 5 minutes. You should see steady bubbling around the edges and a lightly thickened sauce.
Combine and melt cheese
  1. Stir in corn kernels and the cooked pasta. Mix until the pasta is fully coated.
  2. Add sour cream and half of the cheese, then mix until creamy and heated through. The sauce should look smooth and glossy.
  3. Sprinkle the remaining cheese over the top. Cover and cook until the cheese melts, about 3-5 minutes, keeping the skillet over medium-low heat.
Finish and serve
  1. Garnish with chopped cilantro and serve right away. The surface should be melty with visible cheese pooling around the pasta.

Notes

For the creamiest texture, stir sour cream in after simmering so it heats gently without breaking. Store leftovers in an airtight container in the refrigerator up to 3 days; reheat on the stovetop with a splash of beef broth until warmed through. Freezing is not recommended because dairy can separate after thawing. For a lighter option, use reduced-fat cheese and sour cream (the sauce will be slightly thinner but still creamy).