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Cheesy Taco Pasta

Cheesy Taco Pasta

Servings 6


  • olive oil
  • 12 ounces pasta shells
  • 1/2 large white onion chopped
  • kosher salt
  • 1/2 jalepeno chopped
  • 1 pound ground beef
  • 2 tablespoons taco seasoning
  • 15 ounces diced fire-roasted canned tomatoes
  • 1 1/2 cups shredded jack cheese
  • fresh cilantro chopped, for garnish


  • Boil a large pot of water. Salt the water and then add the pasta. Cook according to package directions until al dente. Drain, saving at least 1/4 cup of the pasta water. Return pasta to the pot.
  • In a large skillet over medium heat, heat olive oil. Add onion and season with salt. Cook until tender, 5 minutes.
  • Add jalapeƱo. Cook 2 minutes more.
  • Add ground beef and cook until no longer pink, 6 minutes. Add taco seasoning. Drain fat.
  • Add canned tomatoes and 1/4 cup reserved pasta water. Stir.
  • Add cheese. Let it melt in while stirring occasionally for about 2 minutes.
  • Add cooked pasta and toss until completely combined.
  • Garnish with cilantro and serve.