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Cheesy Taco Pasta

Cheesy Taco Pasta

This incredible cheesy taco pasta combines Mexican taco flavors with Italian pasta comfort in a one-pot dish that's perfect for busy weeknights. The recipe features ground chicken, taco seasoning, and melted mozzarella and cheddar cheeses cooked together for maximum flavor absorption. It's a family-friendly meal that delivers comfort food satisfaction with minimal cleanup.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 servings
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

Ingredients
  • 1 pound ground chicken
  • 1 tablespoon olive oil
  • 1 yellow onion, chopped
  • 1 red bell pepper, chopped
  • 6 cloves garlic, chopped
  • 2 tablespoons taco seasoning
  • 4 cups chicken broth
  • 10 ounces pasta
  • 1 cup enchilada sauce
  • 1 cup mozzarella cheese (shredded)
  • 2 cups cheddar cheese (shredded)
  • Fresh cilantro and/or green onions for garnish

Equipment

  • Dutch oven
  • skillet

Method
 

Instructions
  1. Heat the olive oil in a shallow dutch oven over medium high heat. Add the ground chicken to the Dutch oven and cook over medium-high heat for 5-7 minutes. Add the onion, bell pepper, garlic and taco seasoning to it, stir and cook for an additional 5 minutes until the onion softens.
  2. Add the chicken broth, pasta and enchilada sauce to the pot and stir well. Bring to a boil then turn down the heat to a medium and cook for about 15 minutes or until the pasta is cooked through, stirring occasionally.
  3. Combine the mozzarella cheese with the cheddar cheese and add about 2 cups of it to the skillet and stir it well. Turn off the heat and top with remaining cheese. Garnish with cilantro and serve.

Notes

Add a splash of broth when reheating to maintain creamy texture. Store in airtight container for up to 3 days. Can substitute ground beef, turkey or plant-based alternatives. Flavors improve after sitting for a day.