Queso Taco Pasta combines al dente penne, seasoned ground beef, softened onion and bell peppers, creamy queso, and tomatoes with green chiles in one skillet. It delivers taco-inspired flavor in a pasta format without adding toppings or changing the original eight-ingredient formula.
The recipe makes 5 cups for 5 servings in 25 minutes, including 5 minutes of preparation and 20 minutes of cooking. Draining both the beef and tomatoes keeps the sauce creamy rather than greasy or watery.
Queso Taco Pasta Ingredients
Gather 16 ounces penne, 2 tablespoons olive oil, 1 pound 80/20 ground beef, ½ medium diced yellow onion, 2 diced bell peppers of any color, 1 packet taco seasoning, 16 ounces queso cheese dip, and 10 ounces drained diced tomatoes with green chiles.
Prepare every component before heating the skillet because the full meal moves from raw ingredients to five servings in only 25 minutes.
If you enjoy this recipe, you may also like Bacon Cheeseburger Tater Tot Casserole.
How to Make Queso Taco Pasta
- Boil salted water and cook 16 ounces penne according to package directions until al dente. Drain well.
- Heat 2 tablespoons olive oil over medium-high heat. Cook onion and 2 bell peppers for 3–4 minutes.
- Add 1 pound beef and cook 6–8 minutes, breaking it apart, until no pink remains. Drain excess grease.
- Add the taco-seasoning packet and stir evenly.
- Fold in the penne and 16 ounces queso until coated.
- Stir in 10 ounces drained tomatoes with green chiles and heat through.
- Rest off heat 2–3 minutes, then serve hot.
For food-safety guidance while cooking, use the USDA safe minimum temperature chart.
Cook the Penne to Al Dente
Soften Onion and Two Bell Peppers
Brown the Ground Beef Completely
Drain Before Adding Seasoning
Add Pasta and Queso Together
Finish with Tomatoes and Green Chiles
Rest for Two to Three Minutes
Keep the Sauce Creamy, Not Thin
Organize the Twenty-Five-Minute Meal
Distribute Five Consistent Servings
Avoid Overcooked Pasta and Vegetables
Conclusion
Cook 16 ounces penne in salted water to al dente and drain. In 2 tablespoons olive oil, soften half an onion and 2 bell peppers for 3–4 minutes. Add 1 pound beef, brown 6–8 minutes, and drain. Stir in taco seasoning, then fold in pasta and 16 ounces queso. Add 10 ounces drained tomatoes with green chiles, heat through, rest 2–3 minutes, and divide 5 cups among 5 servings.
Frequently Asked Questions
- → How many servings does Queso Taco Pasta make?
It produces 5 cups for 5 servings, or approximately one cup per portion.
- → How long should the ground beef cook?
Cook it with the softened vegetables for 6–8 minutes, breaking it apart until no pink remains.
- → Why are the tomatoes drained?
Removing their packing liquid keeps the tomatoes and green chiles flavorful without thinning the queso sauce.
- → Can different bell-pepper colors be used?
Yes. The recipe specifies 2 bell peppers of any color; dice them similarly so they soften evenly.