This queso taco pasta is the ultimate fusion of Mexican zest and cozy comfort. Tender pasta shells swim in a velvety queso sauce, loaded with savory ground beef, black beans, corn, and a kick of jalapeños. Every bite delivers creamy, cheesy, spicy goodness that’ll make your taste buds dance—perfect for weeknights or feeding a crowd.
Dish Story
Picture a bustling Jozi kitchen where a homesick chef craved tacos but only had pasta on hand. In a stroke of genius, they blended South African warmth with Mexican flair, simmering beef in taco spices and folding it into a creamy queso sauce. The dish was born from a love for bold flavors and the need for something hearty—a delicious rebellion against boring meals that’s now a global comfort staple.
What you’ll need.
You’ll love this!!
Your Questions Answered!
Can I use pre-shredded cheese?
Freshly grated melts smoother—pre-shredded has anti-caking agents that can make it grainy.
What if my sauce breaks?
Lower the heat and whisk in milk or pasta water. If all else fails, blend it with an immersion blender!
How do I make it veggie?
Swap beef for plant-based crumbles or extra beans. Use veggie broth if needed—still delish!
Queso Taco Pasta: Your New Comfort Food Obsession
Ingredients
For the Pasta Base
- 12 oz medium pasta shells or rotini
- 1 lb ground beef (80/20 for maximum flavor)
- 1 packet taco seasoning (or DIY if you're feeling fancy)
- 1 medium onion, finely diced
- 3 cloves garlic, minced
- 1 can (14.5 oz) diced tomatoes, drained
- 1 can (4 oz) diced green chiles
For the Life-Changing Queso Sauce
- 2 tbsp butter
- 2 tbsp all-purpose flour
- 1 1/2 cups whole milk
- 8 oz cream cheese, cubed and softened
- 2 cups sharp cheddar, freshly grated
- 1 cup Monterey Jack cheese, grated
- 1/2 cup queso blanco or white American cheese
- 1 tsp cumin
- 1/2 tsp smoked paprika
- Salt and pepper to taste
- Hot sauce (optional but chef's kiss)
For the Taco Vibes
- 1 can black beans, drained and rinsed
- 1 cup corn kernels (frozen works!)
- 1/4 cup pickled jalapeños, chopped
- 1/4 cup fresh cilantro, chopped
- 2 green onions, sliced
Toppings (Go Wild!)
- Extra cheese (duh!)
- Sour cream
- Diced tomatoes
- Sliced jalapeños
- Crushed tortilla chips
- Hot sauce
- Lime wedges
Instructions
- Bring a large pot of salted water to a boil—salt it like you mean it, loves. Cook pasta until al dente, then reserve 1/2 cup pasta water before draining.
- While pasta cooks, heat a large skillet over medium-high. Brown the ground beef until crispy, breaking it up as you go. Toss in diced onion and cook until soft, then stir in garlic until fragrant.
- Add taco seasoning and cook according to package directions. Mix in diced tomatoes and green chiles.
- In the same pot, melt butter over medium heat. Whisk in flour to make a roux (don’t let it brown!), then gradually whisk in milk until thickened.
- Add cream cheese cubes and whisk until smooth. Remove from heat and stir in all grated cheeses until melty and dreamy. Season with cumin, smoked paprika, salt, pepper, and hot sauce.
- Add cooked pasta to the beef mixture. Pour that glorious queso sauce over everything and toss to combine. Stir in black beans, corn, and pickled jalapeños.
- If it looks too thick, splash in reserved pasta water. Taste and adjust seasoning—you’re the boss!
- Ladle into bowls, top with cilantro, green onions, and whatever your heart desires. Serve immediately while the cheese is still gloriously gooey.