Mama Taco Pasta
This Mama Taco Pasta is the kind of comforting, one-pot meal that brings everyone to the table without effort.
Savory ground beef, tender pasta shells, and bold taco seasoning simmer together in a rich, flavorful sauce, then finish with a swirl of creamy queso that ties everything together.
It’s cozy, family-friendly comfort food with a Tex-Mex twist—perfect for busy weeknights when you want something hearty, satisfying, and made to be shared.
Why People Will Love This Recipe:
Comfort food with a Tex-Mex twist
Classic taco flavors blended with pasta create a warm, familiar dish that feels both fun and satisfying.
Rich, creamy finish
The queso melts into the sauce, giving the pasta a velvety texture that coats every bite.
Hearty and filling
Ground beef, pasta, and broth come together to make a meal that’s deeply satisfying and perfect for hungry families.
One-pot simplicity
Everything cooks in a single Dutch oven, keeping cleanup minimal while maximizing flavor.
Kid-friendly and crowd-pleasing
Mild spices, cheesy goodness, and pasta make this dish a hit with both kids and adults.
Quick enough for weeknights
From stovetop to table in under an hour, it’s ideal for busy evenings without sacrificing comfort.
Customizable to taste
Easy to adjust with different proteins, spice levels, or extra toppings like jalapeños or sour cream.
Leftovers get even better
The flavors deepen as it sits, making the next-day bowl just as delicious—if not better.
Key Ingredient:
Ground Beef
The savory backbone of the dish, ground beef brings richness and depth while absorbing the bold taco seasoning as it simmers.
Pasta Shells
Their curved shape traps the sauce beautifully, ensuring every bite is coated with flavorful, cheesy goodness.
Taco Seasoning
A blend of warm spices that gives the dish its signature Tex-Mex character, adding boldness without overwhelming the comfort factor.
Tomato Sauce
Provides a smooth, slightly tangy base that balances the richness of the beef and cheese.
Queso Cheese Sauce
Creamy and indulgent, queso melts seamlessly into the pasta, creating a velvety finish that ties everything together.
Onion and Green Bell Pepper
These aromatics add gentle sweetness and freshness, rounding out the savory flavors.
Beef Broth
Infuses the pasta with extra depth as it cooks, ensuring every shell is flavorful from the inside out.
Expert Tips:
Brown the beef thoroughly
Let the beef develop good color before moving on. Proper browning builds depth and prevents the final dish from tasting flat.
Drain fat, but don’t overdo it
Remove excess grease to keep the dish from feeling heavy, but leave a small amount behind to carry flavor.
Toast the seasoning briefly
When you add the taco seasoning and garlic powder, let them warm in the pan for a moment before adding liquid. This blooms the spices and intensifies their aroma.
Stir the pasta well at the start
Make sure the pasta shells are fully submerged and separated when the broth is added to prevent sticking or uneven cooking.
Simmer gently, not aggressively
A steady simmer allows the pasta to cook evenly while absorbing flavor. Boiling too hard can reduce liquid too quickly.
Adjust liquid as needed
Pasta brands vary. If the sauce thickens before the shells are tender, add a small splash of broth to loosen it.
Add queso off the heat
Stirring the queso in after removing the lid helps keep it smooth and prevents separation.
Rest before serving
Letting the pasta sit for a few minutes allows the sauce to thicken naturally and cling to the shells.
Finish with a final taste
Always taste just before serving and adjust salt and pepper, as taco seasoning and queso can vary in saltiness.
Mama Taco Pasta
Ingredients
Ground beef – 1 pound
Medium pasta shells, uncooked – 3 cups (8 ounces)
Yellow onion, finely diced – ½ medium
Green bell pepper, finely diced – ½
Tomato sauce – 1 can (8 ounces)
Taco seasoning mix – 1 packet
Garlic powder – 1 teaspoon
Beef broth – 4 cups
Queso cheese sauce (any flavor) – 1 cup
Salt and freshly ground black pepper – to taste
Instructions
Cook the ground beef
Heat a Dutch oven over medium heat.
Add the ground beef and cook, breaking it up with a spoon, until browned.
Add vegetables
Stir in the diced onion and green bell pepper.
Cook for about 5 minutes, stirring occasionally, until the vegetables begin to soften.
Remove excess fat
Carefully drain off any excess grease from the pan.
Season and add pasta
Add the uncooked pasta shells, taco seasoning, garlic powder, and tomato sauce.
Stir well to evenly coat the pasta and meat.
Simmer with broth
Pour in the beef broth and bring the mixture to a boil.
Cover, reduce the heat to medium-low, and simmer for about 10 minutes, or until the pasta is tender.
Stir in queso
Remove the lid and stir in the queso until smooth and well combined.
Thicken the sauce
Increase the heat to medium and cook for about 5 minutes, stirring occasionally, until the sauce thickens slightly.
Rest before serving
Remove from heat and let the pasta rest for 5 minutes before serving.
Optional:
Warm an additional ½ cup of queso in the microwave until hot and drizzle it over the finished dish before serving for extra creaminess.
Important Notes When Making Mama Taco Pasta:
This is a one-pot pasta by design
The pasta cooks directly in the sauce and broth, which allows it to absorb flavor as it softens. Avoid draining or rinsing the pasta—this is key to the final texture.
Sauce thickness develops over time
The dish may look slightly loose at first, but it thickens naturally as it rests. Resist the urge to overcook or add extra cheese too early.
Seasoning strength varies by brand
Taco seasoning and queso can differ in salt and spice levels. Taste before adding extra salt or pepper.
Pasta texture matters
Cook just until the shells are tender. Overcooking can cause them to split and make the dish overly thick or starchy.
Queso is the finishing element
Adding the queso near the end preserves its creamy texture and prevents it from breaking or becoming grainy.
Resting improves consistency
A short rest after cooking helps the sauce cling to the pasta and creates a more cohesive dish.
Easy to scale up or down
This recipe doubles well for gatherings and reheats smoothly, making it ideal for family meals.
Naturally flexible recipe
You can swap proteins, add vegetables, or adjust spice without compromising the comforting base of the dish.
How to Enjoy Mama Taco Pasta After Cooking
Let it rest before serving
Allow the pasta to sit for about 5 minutes after cooking. This gives the sauce time to thicken and cling to the shells, creating a richer, more cohesive texture.
Serve warm, not piping hot
Mama Taco Pasta tastes best when warm, allowing the queso and spices to shine without overwhelming the palate.
Stir gently before plating
A light stir redistributes the sauce and cheese evenly so every serving is creamy and well-balanced.
Customize with toppings
Add chopped cilantro, sliced green onions, diced tomatoes, or jalapeños to introduce freshness and contrast.
Pair with simple sides
Serve with a crisp green salad, tortilla chips, or warm cornbread to balance the richness of the pasta.
Turn it into a bowl meal
Spoon into wide bowls and finish with an extra drizzle of warm queso for an indulgent, comforting presentation.
Enjoy leftovers creatively
Leftovers reheat beautifully and can be transformed into stuffed peppers, taco-style pasta wraps, or a baked casserole with extra cheese.
Reheat gently
Warm leftovers on the stovetop or microwave with a splash of broth or milk to restore creaminess.
Savor the layers of flavor
Each bite delivers savory beef, tender pasta, bold taco spices, and creamy queso—meant to be enjoyed slowly and shared.
Nutrition Information:
For Mama Taco Pasta
(Approximate values per 1 serving, assuming the recipe makes 6 servings.)
Calories: 480 kcal | Total Fat: 26.5 g | Saturated Fat: 11.2 g | Monounsaturated Fat: 10.1 g | Polyunsaturated Fat: 2.9 g | Cholesterol: 95 mg | Sodium: 820–980 mg (depending on taco seasoning, broth, and queso used) | Total Carbohydrates: 32.4 g | Dietary Fiber: 2.8 g | Sugars: 5.6 g | Protein: 26.9 g
Frequently Asked Questions:
Can I make Mama Taco Pasta ahead of time?
Yes. This dish can be made a day in advance and reheated gently. Add a splash of broth or milk when reheating to restore its creamy texture.
Can I use a different protein instead of ground beef?
Absolutely. Ground turkey, chicken, or even plant-based crumbles work well and still pair nicely with the taco seasoning.
What type of queso works best for this recipe?
Any smooth, pourable queso works well. Mild versions keep it kid-friendly, while spicier flavors add more heat and depth.
How do I keep the pasta from becoming mushy?
Cook just until the pasta is tender and let the dish rest before serving. Overcooking or aggressive boiling can cause the shells to break down.
How should leftovers be stored?
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat slowly with a bit of liquid to maintain creaminess.
Should I cook the pasta separately before adding it to the pot?
No. The pasta is meant to cook directly in the broth and sauce, which allows it to absorb flavor and creates a richer final texture.
When is the best time to add the queso?
Add the queso after the pasta is tender and the lid is removed. This prevents the cheese from breaking and keeps the sauce smooth and creamy.
What should I do if the sauce thickens too quickly?
Add a small splash of beef broth or water and stir gently until the sauce loosens to your desired consistency.
Can I make this dish spicier while cooking?
Yes. Use a spicy taco seasoning, add a pinch of chili powder or cayenne, or stir in diced jalapeños with the onions and peppers.
How do I know when the pasta is fully cooked?
The pasta is done when the shells are tender but still hold their shape. Taste one shell near the end of cooking to check doneness.