Mexican Pasta

This effortless, flavorful Mexican Pasta comes together in 20 minutes flat! Taco seasoned beef is combined with tender noodles in a creamy, cheesy sauce that is so delicious. Your whole family will love this dinner that's perfect for busy weeknights!

Course Main

Cuisine Mexican

Diet Gluten Free

Prep Time 5

Cook Time 15

Total Time 20

Servings servings

Calories 461

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

Storing leftovers: Place any leftover pasta in an airtight container in the refrigerator for up to about 4 to 5 days.

To reheat: Reheat in the microwave or in a pot on the stove. The noodles may have absorbed some of the liquid, leaving it dried out. Feel free to add a bit of water, oil, beef broth or chicken broth before heating.

To freeze: Place leftovers in an airtight freezer-safe storage container for up to 3 months. Let thaw overnight in the refrigerator before reheating.

Nutrition