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Cozy Cheesy Queso Taco Pasta Skillet

A super fast, loaded-with-flavor, one-pot meal that's like a delicious baby of creamy queso and hearty taco goodness, ready in about 30 minutes.
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Cook Time 30 minutes

Equipment

  • Pot for pasta
  • large skillet or Dutch oven for meat and sauce

Ingredients
  

Hauptzutaten

  • 16 ounces penne pasta Penne is great because the little tubes hold onto that cheesy sauce, but most medium pasta shapes work!
  • 2 tablespoons olive oil Just a little bit to get our veggies going.
  • 1 pound ground beef The classic, but you can totally swap this out!
  • 0.5 yellow onion diced
  • 2 bell peppers diced, Use any color you like!
  • 1 packet taco seasoning The shortcut to all that amazing taco flavor. Grab your favorite brand.
  • 16 ounces cheese dip This is the magic ingredient! Grab a jar of your favorite queso or cheese dip.
  • 10 ounces diced tomatoes with green chilies Adds a little tang and a touch of heat. Undrained is fine!

Instructions
 

  • First things first, get a big pot of water boiling for your pasta. Once it's boiling, add your penne and cook it according to the package directions until it's al dente. You want it tender but with a little bite, because it will finish cooking in the sauce. Drain it well when it's done and set it aside.
  • While the pasta is cooking, grab a large skillet or Dutch oven. Add your olive oil and heat it over medium-high heat. Toss in your ground beef and break it up with a spoon, cooking until it's nicely browned. Make sure you drain off any excess grease. This keeps our pasta from being greasy.
  • Now, add your diced onion and bell peppers to the skillet with the ground beef. Cook them for about 5-7 minutes, stirring occasionally, until the veggies soften up a bit and the onion is translucent. They don't need to be super soft, just getting a head start.
  • Next, sprinkle that magical taco seasoning packet over the meat and veggie mixture. Stir it all together and let it cook for another minute, just to really toast the spices and wake up all those flavors. You'll start smelling the deliciousness already!
  • Reduce the heat to low. Now for the good part! Pour in that jar of cheese dip and the can of diced tomatoes with green chilies (no need to drain the tomatoes!). Stir everything together until the cheese dip is melted and everything is coated in that creamy, cheesy, slightly spicy sauce.
  • Finally, add your cooked and drained penne pasta back into the skillet. Gently stir it all together, making sure every single piece of pasta is coated in that amazing sauce. Let it heat through for a minute or two, allowing the flavors to meld and the pasta to soak up some of the sauce.

Notes

This recipe is highly adaptable! You can substitute ground turkey, chicken, or plant-based meat. Add corn, black beans, or spinach. Use shredded cheddar and Monterey Jack instead of jarred queso. Any medium pasta shape works (rotini, elbows, bowties, shells). Add cayenne or hot sauce for more heat. Great toppings include sour cream, Greek yogurt, cilantro, green onions, or crushed tortilla chips.
Tips for Success: Don't overcook the pasta (cook to al dente), drain the beef after browning, heat gently on low once cheese dip is added to prevent scorching, dice onion and bell peppers ahead of time.
Storage: Store leftovers in an airtight container in the refrigerator for up to 3-4 days. Reheat in the microwave or gently in a pot on the stove over low heat, adding a splash of milk or broth if needed. Freezing is possible but may alter texture.