Creamy Tex-Mex Taco Pasta – Lovely Recipes

This one-pot wonder combines the bold flavors of tacos with the comforting creaminess of cheesy pasta. Perfect for a quick weeknight dinner!

Ground Beef: 1 lb (approx. 500g) lean ground beef.
Pasta: 8-10 oz Spaghetti or Linguine (as shown in the image).
Velveeta Cheese: 8 oz, cubed (for that signature smooth melt).
Rotel: 1 can (10 oz) Diced Tomatoes & Green Chilies (do not drain).
Condensed Soup: 1 can (10.5 oz) Cream of Chicken or Cream of Mushroom.
Taco Seasoning: 1 packet (or 2 tablespoons) of your favorite taco spice mix.
Water/Broth: 1/2 cup (to help simmer the sauce).

Brown the Meat: In a large skillet or pot, brown the ground beef over medium-high heat until fully cooked. Drain any excess fat.
Season: Stir in the taco seasoning and the can of Rotel (including the liquid). Let it simmer for 2-3 minutes.
Create the Sauce: Lower the heat and add the condensed cream soup and the cubed Velveeta cheese. Stir constantly until the cheese is completely melted and the sauce is velvety smooth.
Prepare the Pasta: While the sauce is simmering, cook the pasta in a separate pot of salted boiling water according to the package instructions until al dente.
Combine: Toss the cooked pasta into the cheesy beef mixture. If the sauce is too thick, add a splash of pasta water or broth to reach your desired consistency.
Garnish & Serve: Serve hot. Garnish with fresh parsley or cilantro (as seen in the photo) and perhaps some red pepper flakes for an extra kick.

Texture: If you prefer a “baked” version, top with extra shredded cheddar and pop it under the broiler for 3-5 minutes.