Queso Taco Pasta Dinner (Printer-Friendly Version)
Pasta, ground beef, and peppers tossed in creamy queso for a fast, crowd-pleasing skillet dinner everyone will love.
# Required Ingredients:
→ Pasta
01 -
300 g penne pasta
→ Vegetables
02 -
1 medium yellow onion, diced
03 -
2 medium bell peppers, any colour, diced
→ Meat
04 -
450 g ground beef (80/20 preferred)
→ Seasoning
05 -
30 g taco seasoning (1 standard packet)
→ Sauce
06 -
300 g queso cheese dip
07 -
1 can (285 g) diced tomatoes with green chilies (such as Rotel), drained
→ Pantry staples
08 -
2 tablespoons olive oil
# Step-by-Step Instructions:
01 -
Boil penne pasta in a large pot of salted water according to package instructions until al dente. Drain thoroughly, and set aside.
02 -
In a large skillet, heat olive oil over medium-high heat. Add diced onion and bell peppers and sauté for 3 to 4 minutes until softened and fragrant.
03 -
Add ground beef to the skillet with vegetables. Cook, breaking up with a spoon, until beef is fully browned and no pink remains, about 6 to 8 minutes. Drain excess fat if needed.
04 -
Sprinkle taco seasoning over the cooked beef and vegetables. Stir well to coat evenly. Cook for 1 additional minute to develop flavour.
05 -
Add cooked pasta to the skillet along with queso cheese dip and drained diced tomatoes with green chilies. Stir gently until pasta is evenly coated in cheese sauce.
06 -
Continue to cook over medium heat, stirring continuously, for about 2 minutes until heated through and sauce is creamy and cohesive. Serve immediately.
# Handy Cooking Tips:
01 -
Drain the pasta thoroughly to avoid watering down the cheese sauce.
02 -
Keep heat moderate when adding the cheese dip to prevent the sauce from splitting.
03 -
For added texture or flavour, corn, black beans, or jalapeños may be stirred in with the vegetables.
04 -
Reserve extra queso cheese dip for adjustment in case the pasta absorbs too much sauce.
05 -
Taste and adjust seasoning before serving, as taco seasonings vary in salt content.