Cheesy Queso Taco Pasta

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Cheesy Queso Taco Pasta – A Creamy, Spicy, One-Pot Weeknight Wonder

If you’re looking for a dinner that’s bold, cheesy, and guaranteed to disappear fast, this Cheesy Queso Taco Pasta is your new go-to. It’s the ultimate comfort food mashup: tender penne pasta tossed in a creamy queso sauce, loaded with seasoned ground beef, sautéed peppers and onions, and a kick of heat from diced tomatoes with green chilies. It’s like taco night and pasta night had a delicious baby—and it’s ready in just 25 minutes.

Whether you’re feeding a hungry family, meal prepping for the week, or just craving something warm and satisfying, this dish checks all the boxes. It’s hearty, flavorful, and made with simple ingredients you probably already have on hand.

Why You’ll Love This Recipe

  • Quick and easy – Ready in under 30 minutes with minimal prep.
  • One-pan magic – Fewer dishes, more flavor.
  • Family-friendly – Mild enough for kids, easy to spice up for adults.
  • Customizable – Add beans, corn, or swap the protein.
  • Leftover gold – Tastes even better the next day.

Ingredients

This recipe serves 5 generous portions.

Pasta & Protein

  • 16 ounces penne pasta
    Holds the sauce beautifully. You can also use rotini, shells, or elbows.
  • 1 pound ground beef
    Lean beef works best to avoid excess grease.

Veggies & Seasoning

  • 2 tablespoons olive oil
    For sautéing the veggies and beef.
  • ½ yellow onion, diced
    Adds sweetness and depth.
  • 2 bell peppers, diced
    Use any color—red and yellow add sweetness, green adds a slight bitterness.
  • 1 packet taco seasoning
    Adds bold, smoky flavor. Use homemade or store-bought.

Sauce

  • 16 ounces Gordo’s cheese dip
    This creamy queso-style dip melts into a luscious sauce. Substitute with Velveeta or homemade queso if needed.
  • 10 ounces diced tomatoes with green chilies
    Adds acidity, texture, and a mild kick.

Optional Add-ins:

  • ½ cup frozen corn
  • 1 can black beans, drained and rinsed
  • ½ teaspoon chili powder or cumin for extra spice
  • Fresh cilantro or green onions for garnish

Equipment You’ll Need

  • Large pot for boiling pasta
  • Large skillet or sauté pan
  • Wooden spoon or spatula
  • Measuring cups and spoons
  • Colander
  • Cutting board and knife

Step-by-Step Instructions

Step 1: Cook the Pasta

Bring a large pot of salted water to a boil.

Add 16 ounces penne pasta and cook until al dente, according to package instructions.

Drain and set aside.

Tip: Reserve ½ cup of pasta water in case you want to thin the sauce later.

Step 2: Sauté the Veggies

In a large skillet over medium-high heat, heat 2 tablespoons olive oil.

Add:

  • ½ diced yellow onion
  • 2 diced bell peppers

Sauté for 3–4 minutes, until softened and fragrant.

Step 3: Brown the Beef

Add 1 pound ground beef to the skillet.

Cook, breaking it up with a spoon, until no longer pink—about 5–7 minutes.

Drain off any excess fat.

Step 4: Add the Seasoning

Sprinkle in 1 packet taco seasoning.

Stir well to coat the beef and veggies.

Cook for 1 more minute to toast the spices and deepen the flavor.

Optional: Add a splash of water or broth to help distribute the seasoning evenly.

Step 5: Mix It All Together

Add the cooked pasta to the skillet.

Pour in:

  • 16 ounces Gordo’s cheese dip
  • 10 ounces diced tomatoes with green chilies

Stir everything together until the pasta is evenly coated in the creamy, cheesy taco sauce.

Tip: If the sauce is too thick, add a splash of reserved pasta water or milk to loosen it.

Step 6: Serve and Enjoy

Spoon the hot, cheesy taco pasta into bowls or onto plates.

Top with your favorite garnishes like:

  • Chopped cilantro
  • Sliced green onions
  • Crushed tortilla chips
  • A dollop of sour cream
  • A squeeze of lime

Serve immediately and watch it disappear!

Time & Yield

  • Prep Time: 5 minutes
  • Cook Time: 20 minutes
  • Total Time: 25 minutes
  • Yield: 5 servings
  • Calories: ~520 kcal per serving (approximate)

Tips for Success

  • Use freshly shredded cheese dip if you don’t have Gordo’s—melted Velveeta or homemade queso works great.
  • Don’t overcook the pasta—al dente holds up better in the sauce.
  • Drain the beef well to avoid a greasy sauce.
  • Add beans or corn to stretch the meal and boost nutrition.
  • Make it spicy with jalapeños, hot sauce, or pepper jack cheese.

Variations to Try

  • Chicken Queso Pasta: Swap ground beef for shredded rotisserie chicken.
  • Vegetarian Version: Use black beans and corn instead of meat.
  • Tex-Mex Bake: Transfer to a baking dish, top with shredded cheese, and broil until bubbly.
  • Low-Carb Option: Serve the sauce over zucchini noodles or cauliflower rice.
  • One-Pot Shortcut: Cook the pasta directly in the skillet with broth and tomatoes, then stir in the cheese dip.

Perfect For…

  • Busy weeknights
  • Game day gatherings
  • Potlucks and parties
  • Meal prep lunches
  • Cozy comfort food cravings

Final Thoughts

This Cheesy Queso Taco Pasta is the kind of dish that brings people together—warm, hearty, and packed with flavor. It’s easy to make, endlessly customizable, and always a hit. Whether you’re feeding a crowd or just looking for a quick dinner that doesn’t skimp on comfort, this recipe delivers every time.

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