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5 from 1 vote

Creamy Cheesy Spicy Taco Pasta

Course: Casserole, Dinner, Main Meals, Pasta
Cuisine: Mexican
Author: Terri


  • 1 1/2 lbs ground beef
  • 1 cup onion finely chopped
  • 4 Tbs taco seasoning or 1 taco seasoning packet
  • 2 10 oz cans Rotel®
  • 1 Tbs diced jalapenos
  • 1/2 tsp garlic salt
  • 1/2 tsp salt
  • 1/4 tsp pepper
  • 4 oz cream cheese
  • 3/4 cup sour cream
  • 12 oz box of elbow macaroni cooked al dente
  • 1/2 cup pasta water
  • 3 cups cheddar cheese grated and divided


  • Preheat oven to 350°.
  • Spray a large oval baking dish with non stick spray and set aside.
  • In a large saucepan or dutch oven, bring 4 quarts of water to a boil over medium heat.
  • Add pasta. Cook until al dente.
  • Drain pasta, reserving 1/2 cup of pasta water. Rinse and set aside.
  • In a large skillet, cook ground beef, onions, garlic salt, salt and pepper over low/medium heat until meat is cooked thoroughly.
  • Drain grease. Return ground beef to skillet.
  • Stir taco seasoning, jalapenos and Rotel® into meat mixture. Stir until combined.
  • Continuing cooking over low heat for 4 minutes.
  • Stir in cream cheese, sour cream, pasta water until well combined.
  • Add pasta and 2 cups of grated cheese into meat mixture and stir.
  • Pour into prepared baking dish.
  • Top with remaining cup of grated cheese.
  • Bake for 25 minutes uncovered until cheese is melted.
  • Optional, top with additional sour cream, cheese, green onions and cilantro if desired.
  • Enjoy