Cheesy Southwest Taco Pasta (Printable Version)
Bold Tex-Mex pasta with beef, peppers, and creamy cheese sauce—perfect for easy comfort food nights.
# Everything You’ll Need:
→ For the Pasta
01 -
1 tablespoon olive oil
02 -
1 lb ground beef
03 -
1 small yellow onion, diced
04 -
1 red bell pepper, diced
05 -
1 green bell pepper, diced
06 -
1 yellow bell pepper, diced
07 -
2 cloves garlic, minced
08 -
2 tablespoons taco seasoning
09 -
1/2 teaspoon smoked paprika
10 -
Salt and black pepper, to taste
11 -
2 cups uncooked medium pasta shells
12 -
2 cups beef or chicken broth
→ For the Sauce
13 -
1/2 cup sour cream
14 -
1 cup shredded cheddar cheese
15 -
1/2 cup shredded pepper jack cheese
16 -
1/4 cup cream cheese
→ Optional Garnishes
17 -
Sliced jalapeños
18 -
Fresh cilantro
19 -
Lime wedges
# Steps to Cook:
01 -
Bring a large pot of salted water to a boil. Add pasta shells and cook until al dente. Drain and set aside.
02 -
Heat olive oil over medium heat. Add ground beef and cook until browned. Drain excess grease if necessary.
03 -
Stir in diced onion and bell peppers. Sauté for 5–6 minutes. Add garlic and cook for 30 seconds.
04 -
Add taco seasoning, smoked paprika, salt, and pepper. Stir to evenly coat the mixture.
05 -
Add the cooked pasta and broth. Stir to combine and bring to a gentle simmer.
06 -
Reduce heat and stir in sour cream, cheddar, pepper jack, and cream cheese until melted and smooth.
07 -
Simmer the mixture on low for 5 minutes, stirring occasionally. Garnish and serve hot.
# Extra Suggestions:
01 -
Grate cheese from blocks for smoother melting.
02 -
Use full-fat dairy for optimal sauce texture.
03 -
Taste and adjust seasoning based on taco blend salt content.