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Cheesy Taco Pasta

A delightful blend of pasta and taco flavors, this creamy dish is perfect for a cozy weeknight dinner.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, Comfort Food
Calories: 550
Ingredients Method Notes

Ingredients
  

Pasta and Meat
  • 8 ounces penne pasta or pasta of your choice
  • 1 pound ground turkey or chicken
Sauce Mixture
  • 1 packet taco seasoning
  • 1 cup chicken broth adjust for desired creaminess
  • 1 cup diced tomatoes canned or fresh
  • 1 cup corn canned or frozen
  • 1/2 cup sour cream
Cheese and Seasoning
  • 1 cup shredded cheddar cheese or cheese blend of your choice
  • Salt and pepper to taste
Optional Toppings
  • 1 cup sliced green onions
  • 1 cup chopped cilantro
  • 1 cup avocado
  • 1 cup jalapeños

Method
 

Cooking the Pasta
  1. Begin by boiling a pot of salted water. Add the penne pasta and cook according to package instructions until al dente. Drain the pasta and set it aside.
Cooking the Meat
  1. In a large skillet over medium heat, add the ground turkey or chicken. Cook until browned, breaking it apart with a spatula as it cooks.
Making the Sauce
  1. Once the meat is fully cooked, stir in the taco seasoning, ensuring it is evenly distributed. Pour in about 1 cup of chicken broth to create a saucy texture. If you prefer a creamier pasta, add more broth as needed.
  2. Toss in the diced tomatoes and corn. Mix everything well and heat through for about 3-4 minutes.
Combining Ingredients
  1. Add the cooked pasta to the skillet, stirring gently to coat the pasta in the flavorful sauce.
  2. Stir in the cheddar cheese until melted and incorporated. Then, add the sour cream for added creaminess and flavor. Mix well and adjust seasoning with salt and pepper to your liking.
Serving
  1. Plate your Cheesy Taco Pasta and accessorize with your favorite toppings.

Notes

This dish can be customized with additional veggies like bell peppers or zucchini. Store leftovers in the fridge for up to 3 days, and reheat with a splash of chicken broth for added moisture.