Quick, easy and tasty! This effortless Mexican Pasta comes together in 20 minutes flat. Now, that’s a busy weeknight dinner I can get down with!

Mexican pasta served in a white bowl with a fork.

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Ingredients needed

  • Pasta: 1/2 pound short pasta, we like rotini in this recipe
  • Beef: 1 pound lean ground beef
  • Spices: 1 packet taco seasoning
  • Salsa: 1 1/2 cups salsa, use any favorite and choose mild if you’re sensitive to spice
  • Water: 1/2 cup water
  • Cheese: 2 cups grated cheddar cheese
  • Cream: 1/4 cup heavy cream
  • Salt & pepper: to taste
  • Garnish: cilantro or parsley for garnish, optional
Bowl of ground beef near bowls of cheese, salsa, taco seasoning and uncooked pasta.

How to make this recipe

  1. Cook the pasta: Bring water to boil to cook the pasta. Salt it and cook pasta until al dente.
  2. Sauté the meat: While the pasta is cooking, in a large skillet, cook ground beef, breaking apart as you go. Once thoroughly cooked, drain meat if needed.
  3. Season: Add taco seasoning, salsa and water to the pan with the cooked beef. Simmer until pasta is finished cooking.
  4. Combine and serve: Once pasta is cooked, drain well and pour into skillet. Top with cheese, cream, salt and pepper. Stir until cheese melts and noodles are coated in sauce. Garnish and serve immediately.

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Mexican pasta served in a white bowl with a fork.
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Mexican Pasta

Yield: 6 servings
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
Quick, easy and tasty! This effortless Mexican Pasta comes together in 20 minutes flat. Now, that's a busy weeknight dinner I can get down with!
Author: Kim

Ingredients

  • 1/2 pound short pasta, we like rotini in this recipe
  • 1 pound lean ground beef
  • 1 packet taco seasoning
  • 1 1/2 cups salsa, use any favorite and choose mild if you’re sensitive to spice
  • 1/2 cup water
  • 2 cups grated cheddar cheese
  • 1/4 cup heavy cream
  • salt & pepper to taste
  • cilantro or parsley for garnish, optional

Instructions 

  • Bring water to boil to cook the pasta. Salt it and cook pasta until al dente.
  • While the pasta is cooking, in a large skillet, cook ground beef, breaking apart as you go. Once thoroughly cooked, drain meat if needed.
  • Add taco seasoning, salsa and water to the pan with the cooked beef. Simmer until pasta is finished cooking.
  • Once pasta is cooked, drain well and pour into skillet. Top with cheese, cream, salt and pepper. Stir until cheese melts and noodles are coated in sauce. Garnish and serve immediately.

Notes

  • To store leftovers: Refrigerate leftover pasta in an airtight storage container for up to 4 days. 
  • Reheat: Rewarm pasta in a Dutch oven on the stovetop over medium-low heat or in the microwave. 
Author: Kim
Course: Main
Cuisine: Mexican
Serving: 1serving, Calories: 461kcal, Carbohydrates: 37g, Protein: 31g, Fat: 21g, Saturated Fat: 11g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 5g, Trans Fat: 0.3g, Cholesterol: 96mg, Sodium: 1199mg, Potassium: 552mg, Fiber: 3g, Sugar: 5g, Vitamin A: 1382IU, Vitamin C: 4mg, Calcium: 306mg, Iron: 3mg

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