Taco Penne Pasta
Ditch the boxed meals for this taco penne pasta. This one-pan dinner delivers creamy, cheesy Tex-Mex flavor in under 30 minutes. Perfect for busy nights!
Taco night and pasta night meet in the middle with this taco penne pasta.
Ground beef, taco seasoning, Rotel, cream cheese, and cheddar come together in a cheesy ground beef skillet for an easy, filling dinner that doesn’t take much time.
What I like most is that this one-pan Mexican-style pasta doesn’t require much cleanup.
The penne cooks right in the broth, the tomatoes with green chiles add a little kick, and the cream cheese keeps the sauce creamy without making it too heavy.
If you’re looking for 30-minute pasta recipes that the whole family will love, this is a perfect addition to your rotation.
If you like Hamburger Helper, this creamy Tex-Mex dinner will be right up your alley. It’s the same kind of easy stovetop meal.
How to make taco penne pasta
Here’s a quick overview explaining how I make this pasta dish. The full recipe with ingredient amounts is further down the page.
Tips for the best one-pot meal
- Watch the Liquid: I’ve found that pasta brands can vary. If the penne isn’t tender and the pan looks dry, add a small splash of extra broth or water.
- Keep it Smooth: I also like to lower the heat before adding the cream cheese and shredded cheese so the sauce stays smooth instead of getting oily and grainy (dairy separation causes this).
- Noodle Options: I use penne for this because it cooks evenly in the broth, holds the sauce well, and is easy to stir without falling apart. Other short pastas like rotini, ziti, or rigatoni all work too. I also really like medium shells if you have some handy.
- Pan Size: A 10-inch skillet will work in a pinch, but it’ll be tight when you’re stirring and the noodles can spill over the sides. I’d stick with a 12-inch skillet so everything has room to move around easily.
- Bulk it Up: If I want to stretch it a bit, I’ll sometimes add black beans or corn near the end.
- Swap the Protein: Ground turkey works great here. The taco seasoning and Rotel have so much flavor that you honestly won’t miss the beef. Just cook it the same way and drain any excess liquid before moving on.
Is this actually spicy?
I don’t think so, but that depends on the taco seasoning and tomatoes with green chilies you use. If you have any concerns, use mild Rotel so you get the flavor without the heat.
Storage
Store leftovers in an airtight container in the refrigerator for up to 3 days. When I reheat it, I usually add a splash of broth or water to loosen the sauce since it thickens as it sits.
Can you freeze it? You can, but I’d be honest with you: the texture won’t be the same. Cream cheese-based sauces and pasta that’s already been cooked tend to get soft after freezing and reheating. If you want to make it ahead, refrigerating for up to 3 days is the better move.
Reheating: Stovetop over low heat or microwave on half power both work well. Either way, add a small splash of milk or broth to loosen the sauce back up since it thickens a lot as it sits.
My favorite ways to serve this dish
If you want something to go with it, I’d keep it simple.
A scoop of homemade salsa, a crunchy side salad, or a quick topping made with cilantro and jalapeños all work well.
This is also the kind of dinner that pairs nicely with tortilla chips and cheese dip.
How to Video
Ingredients
- 1 pound ground beef
- 1 ounce taco seasoning, 1 packet or about 3 tablespoons
- 2 ½ cups low-sodium beef broth
- 10 ounces Rotel, undrained
- 8 ounces short pasta, ziti, penne, rotini, or similar
- 4 ounces cream cheese, softened and cut into cubes
- 2 cups shredded sharp cheddar cheese
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Instructions
- Heat a large deep skillet over medium heat. Add the ground beef and cook until it’s browned and no longer pink, breaking it into small pieces as it cooks. Drain most of the grease, then return the beef to the skillet.1 pound ground beef
- Sprinkle the taco seasoning over the beef and stir until the meat is evenly coated.1 ounce taco seasoning
- Pour in the beef broth and add the diced tomatoes with green chiles (undrained). Stir to combine, scraping the bottom of the pan to loosen any browned bits.2 ½ cups low-sodium beef broth10 ounces Rotel
- Stir in the uncooked pasta, making sure the noodles are mostly submerged in the liquid. Bring the mixture to a gentle boil, then reduce the heat to low, cover, and simmer for 12 to 15 minutes, stirring once or twice, until the pasta is tender. If the liquid gets too low before the pasta is done, add a small splash of extra broth or water as needed.8 ounces short pasta
- Once the pasta is cooked, turn the heat to low. Add the cream cheese cubes and stir until they melt and blend into the sauce, creating a smooth, creamy texture.4 ounces cream cheese
- Stir in the shredded cheese until it melts and coats the pasta.2 cups shredded sharp cheddar cheese
- Remove from heat, and serve hot.
This sounds DELISH! Love taco salad already, but really loving the idea of making it a pasta salad. So creative and delicious!
This is the perfect salad for summer and especially Game Day! So versatile and super easy.. great classic flavors and perfectly simple to make.
I love a good summer pasta salad and this version looks delicious! I can’t get enough of tacos, so I know this will be a new favorite.
It’s that time of year when pasta salads sound so good. I love the southwest flavors in this one!
This is a great summer meal. My family is seriously into tacos.I’ll love putting this into my Taco Tuesday rotation
Such a great salad! My oldest daughter so picky, this she loved.
Ok, so these ingredients have just gone on my shopping list. I can’t wait to try this recipe!
Mexican food is my favorite cuisine! I love all the flavors you have going with this taco pasta salad and I can’t wait to make your delicious recipe! Hubby’s going to be happy when I do, but not as happy as I will be!! 🙂
Tacos in a bowl! I love this idea and so would my family! Thanks for sharing!
Ground beef + Pasta + Cheese + Taco.S. Wow, you make food sound so so good. Love your recipes