Queso Pasta Recipe: Don't Scroll Past This Creamy Mexican Pasta Recipe

Name: Queso Pasta Recipe: Don't Scroll Past This Creamy Mexican Pasta Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: American, Mexican, Latin American
Ingredients: 1 pound ground beef (optional); 1 jalapeno, chopped; 1 packet taco seasoning, divided (I used Old El Paso Taco Seasoning); 1 tablespoon water; 16 ounces short pasta (I used penne); 1 can (14 ounces) fire-roasted diced tomatoes or tomatoes with green chiles (I used fire-roasted tomatoes); 1 box (8 ounces) cream cheese; 1 box (8 ounces) processed cheese loaf, cut into cubes (I used Velveeta); 2 cups shredded cheddar cheese; 1 can (4 ounces) chopped green chiles; 1/4 cup heavy cream, milk or half and half (optional); optional garnishes chopped cilantro, chopped red onion, chopped avocado, chopped fresh tomatoes, fresh jalapenos

5 steps

Prep:10minCook:20min

What happens when you combine pasta and a queso dip-inspired sauce? A rich, creamy, badass queso pasta recipe, that's what. This easy Mexican pasta recipe is full of flavor and a filling, quick dinner. I recommend using a fresh garnish on top to cut some of the richness (I used chopped red onion and fresh cilantro). If you want to make it vegetarian or serve it as a side dish, simply skip the first step and omit the ground beef. I served it with a salad dressed in avocado ranch salad dressing.

Updated at: Thu, 17 Aug 2023 05:14:18 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Low

Glycemic Load

High

Nutrition per serving

Calories721.8 kcal (36%)

Total Fat34.2 g (49%)

Carbs72.9 g (28%)

Sugars9.3 g (10%)

Protein27.6 g (55%)

Sodium1479.6 mg (74%)

Fiber5.7 g (20%)

% Daily Values based on a 2,000 calorie diet

Ingredients

6 servings

1 poundground beef

optional

1jalapeno

chopped

1 packettaco seasoning

divided, I used Old El Paso Taco Seasoning

1 tablespoonwater

16 ouncesshort pasta

I used penne

1 x 14 ouncesfire-roasted diced tomatoes

can, or tomatoes with green chiles, I used fire-roasted tomatoes

1 boxcream cheese

1 boxprocessed cheese Velveeta

loaf, cut into cubes

2 cupsshredded cheddar cheese

1 x 4 ouncescan chopped green chiles

¼ cupheavy cream

milk or half and half, optional

cilantro

optional garnishes, chopped

Instructions

Step 1

Cook the ground beef and chopped jalapeno in a skillet until browned and cooked through, about 5 minutes. Drain fat. Add half the packet of taco seasoning (you'll use the rest in the sauce) and water. Cook, stirring, until the water evaporates, about 1 minute. Set aside

Step 2

Cook the pasta to al dente according to package directions. Drain in a colander and reserve a little of the pasta water

Step 3

To the same pot, add the tomatoes, cream cheese, processed cheese, cheddar cheese, remaining taco seasoning (2 tablespoons) and green chiles. Stir over low heat until thoroughly melted and hot. If it's too thick, add the heavy cream or some of the reserved pasta water (I used heavy cream

Step 4

Put the pasta into the queso sauce. Stir to combine

Step 5

Serve with desired toppings

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