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Indulge in a playful twist on taco night with Cheesy Taco Cream Cheese Pasta, a creamy, flavorful supper that’ll have everyone asking for seconds.
Why You’ll Love This Recipe
- Ready in just 30 minutes (weeknight wizardry!)
- One skillet wonder—minimal cleanup
- Cream cheese adds velvety richness
- Customizable spice levels for mild or fiery fans
- Budget-friendly—feeds a crowd without breaking the bank
- Perfect for leftovers—tastes even better next day
- Great for picky eaters who love pasta and tacos
- Inspired by Tex-Mex favorites and homey comforts
Ingredients
- 12 ounces pasta (penne or fusilli works great)
- 1 pound lean ground beef or ground turkey
- 2 tablespoons olive oil (extra-virgin if you like a peppery kick)
- 1 packet (1 oz) taco seasoning (store-bought like Ortega or homemade blend)
- ½ cup cream cheese, softened at room temperature (Philadelphia brand)
- 1 cup shredded cheddar cheese (sharp or mild)
- 1 cup milk (whole or 2 %; swap with unsweetened almond for a twist)
- ½ cup chopped onion (yellow or white)
- 1 clove garlic, minced (or ½ teaspoon garlic powder)
- 1 teaspoon ground cumin (optional, for extra warmth)
- Salt and pepper, to taste
- Chopped cilantro or sliced green onions (for garnish)
Directions
- Cook the Pasta
Bring a large pot of salted water to a boil. Add pasta and cook until al dente—about 8 minutes. Drain and toss with a drizzle of olive oil to stop sticking. - Brown the Meat
In a deep skillet over medium heat, warm the olive oil. Sauté chopped onion until soft, about 3 minutes. Add garlic and stir until fragrant. Crumble in ground beef or turkey, then sprinkle in taco seasoning and cumin. Cook until no pink remains, about 6–7 minutes. - Stir in the Cream Cheese
Lower heat to low. Dollop in softened cream cheese, stirring constantly until it melts into a smooth, creamy sauce—use your spatula to break up any lumps. - Add Milk and Cheese
Pour in the milk slowly, whisking until the mixture looks silky. Sprinkle in shredded cheddar cheese, stirring until it melts and the sauce thickens. Taste, then adjust salt and pepper—this is the moment to tailor it. - Combine Pasta and Sauce
Fold the drained pasta into the skillet. Gently toss so each piece is coated in that dreamy taco-cream cheese sauce. If it feels too thick, stir in a splash more milk or reserved pasta water. - Garnish and Serve
Finish with chopped cilantro or green onions for a pop of color and fresh bite. Serve hot with lime wedges or tortilla chips on the side for extra crunch.
Servings & Timing
Yield: 6 servings
Prep Time: 10 minutes (just enough to catch your breath)
Cook Time: 20 minutes (including pasta and skillet)
Total Time: 30 minutes (dinner magic happens fast!)
Variations
- Veggie Boost: Swap half the meat for black beans or brown rice to sneak in more fiber.
- Chicken Twist: Use shredded rotisserie chicken instead of beef for a lighter feel.
- Spicy Kick: Add a diced jalapeño or a dash of chipotle powder for heat.
- Dairy-Free Swap: Stir in non-dairy cream cheese and use vegan cheddar for a plant-based option.
- Tex-Mediterranean: Fold in sun-dried tomatoes, olives, and feta instead of cheddar.
- Low-Carb Style: Replace pasta with spiralized zucchini noodles or shirataki.
Storage & Reheating
Store leftovers in an airtight container in the fridge for up to 3 days. For longer stints, freeze individual portions for 2 months—label with date! To reheat, microwave on medium power for 1–2 minutes, stirring halfway through, or warm gently in a skillet with a splash of milk to restore that creamy texture.
FAQs
Q: Can I use pre-cooked meat?
A: Absolutely! Stir in pre-cooked taco meat or leftover roast beef when you’d add the raw meat—just heat through.
Q: What’s the best pasta shape?
A: Penne or fusilli works wonders since the ridges catch all that cheesy taco sauce.
Q: My sauce is too thick—help!
A: Stir in extra milk or reserved pasta water, a tablespoon at a time, until you hit your desired consistency.
Q: How spicy is this dish?
A: Mild by default. Increase the heat by choosing a hot taco seasoning or adding chopped chilies.
Q: Can kids help with this?
A: Of course! They can toss pasta, measure cheese, or sprinkle garnishes—kitchen teamwork makes the dream work.
Q: Is it freezer-friendly?
A: Yep! Freeze in single servings for easy thaw-and-eat lunches or dinners.
Q: What pairs well with this pasta?
A: A crisp green salad or air-fryer taco chips. A cold glass of lemonade never hurts!
Q: Can I make it gluten-free?
A: Simply swap in gluten-free pasta and check your taco seasoning for hidden wheat.
Conclusion
This Cheesy Taco Cream Cheese Pasta blends familiar taco spices with a comforting pasta hug that your family will adore. Fast, fun, and flexible—just what busy weeknights crave. Give it a whirl tonight, then come back and share your tweaks or triumphs in the comments. Hungry for more? You might adore my Creamy Chicken Alfredo or Zesty Greek Pasta Salad next!
Cheesy Taco Cream Cheese Pasta
Ingredients
- 12 ounces pasta (penne or fusilli) any shape works
- 1 pound ground beef or turkey lean
- 2 tablespoons olive oil extra-virgin
- 1 packet taco seasoning about 1 oz
- 1/2 cup cream cheese softened at room temp
- 1 cup cheddar cheese shredded
- 1 cup milk
- 1/2 cup onion finely chopped
- 1 clove garlic minced
- 1 teaspoon ground cumin optional
- Salt and pepper to taste
- Chopped cilantro or green onions for garnish
Instructions
- Bring a large pot of salted water to a boil. Add pasta and cook until al dente, about 8 minutes. Drain and toss with olive oil.
- Heat olive oil in a skillet over medium. Sauté chopped onion for 3 minutes, add garlic, then crumble in ground meat. Season with taco seasoning and cumin. Cook until no pink remains.
- Lower heat and stir in softened cream cheese until it melts into a smooth sauce.
- Pour in milk, whisking until silky. Stir in shredded cheddar until melted and the sauce thickens. Season with salt and pepper.
- Add drained pasta to the skillet, tossing gently to coat each piece in sauce. If it’s too thick, add extra milk or pasta water.
- Top with chopped cilantro or green onions. Serve hot with lime wedges or tortilla chips for crunch.
