Easy Cheesy Tex-Mex Pasta

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ByMaria August 15, 2025August 15, 2025

Easy Cheesy Tex-Mex Pasta! It’s like… the culinary equivalent of a cozy blanket and a good Netflix binge. Seriously, if I’m having a rough day, or the kids are being extra… spirited, this is my go-to. It’s quick, it’s cheesy, and it somehow manages to get everyone to the table without a single complaint. It’s Tex-Mex, it’s pasta, it’s… perfect!

My husband, bless his heart, isn’t exactly adventurous when it comes to food. But THIS? He devours it. There was this one time I tried to get fancy and add sun-dried tomatoes (don’t ask). He gave me the look. You know the one. So now, I just stick to the recipe. The kids love it too. Especially when I let them “help” sprinkle the cheese… which usually means half of it ends up on the floor, but hey, memories, right?

Why You’ll Love This Easy Cheesy Tex-Mex Pasta

It’s ready faster than you can say “Taco Tuesday.” (And let’s be honest, way more exciting.)
Cheese. Need I say more? (Okay, I will: It’s melty, gooey, and oh-so-satisfying.)
You can basically throw in whatever veggies you have lurking in the crisper drawer. (Seriously, this is a fridge-cleaner’s dream.)
The leftovers are AMAZING cold. (Don’t judge me. Midnight snacking is a real thing.)
It’s kid-approved, husband-approved, and most importantly… me-approved.

How to Make It

Alright, so first things first, get your pasta cooking. I usually use rotini because those little corkscrews are perfect for catching all the cheesy goodness. While that’s bubbling away, grab a big ol’ skillet and brown some ground beef (or turkey, or even veggie crumbles if that’s your jam). Drain off any excess grease – ain’t nobody got time for that.

Next, toss in a packet of taco seasoning. Follow the instructions on the packet because I am NOT about to rewrite that, ha! Give it a good stir and let it simmer for a minute. Then, dump in some diced tomatoes, corn (frozen is totally fine), and black beans. Stir it all up and let it simmer for a few more minutes.

Now for the cheesy part! Reduce heat to low, stir in cream cheese until it’s melted and creamy (this is the best part, don’t skimp!). Then, stir in half the shredded cheese. I love a good cheddar jack, but whatever melts nicely works.

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Once the pasta is cooked, drain it and add it to the skillet. Stir everything together until it’s all coated in that glorious cheesy sauce. Top with the remaining cheese and let it melt. If you’re feeling fancy, throw on some chopped cilantro or a dollop of sour cream. But honestly? It’s perfect just as it is.

Ingredient Notes

Pasta: I’m a rotini kinda gal, but honestly, any short pasta will do. Penne, elbow macaroni, even those weird little shells… whatever floats your boat!
Ground Beef: You know, you could use ground turkey or even those vegetarian crumbles. I’ve done it when I’m trying to be “healthy.” Key word: trying.
Taco Seasoning: The pre-packaged stuff is fine. I won’t judge. But if you’re feeling ambitious, make your own! There are tons of recipes online.
Cream Cheese: Don’t even think about using the low-fat stuff. Trust me on this one. You want that full-fat, creamy goodness. And don’t forget to soften it first, unless you want little cream cheese chunks floating around. Which, uh, I may have done once or twice…
Shredded Cheese: Cheddar Jack is my go-to, but Monterey Jack, Colby Jack, or even a Mexican blend would be delicious. Just make sure it melts well!

Recipe Steps:

Cook pasta according to package directions.
Brown ground beef in a large skillet; drain excess grease.
Stir in taco seasoning and simmer.
Add diced tomatoes, corn, and black beans; simmer.
Reduce heat, stir in cream cheese until melted.
Stir in half the shredded cheese.
Drain pasta and add to the skillet.
Combine everything until coated in sauce.
Top with remaining cheese and melt.
Serve and enjoy!

What to Serve It With

Honestly? This is a meal in itself. But if you’re feeling fancy, you could serve it with a side of:

Tortilla chips and salsa (duh)
Guacamole (always a good idea)
A simple side salad (for balance, you know?)
Margaritas! (Okay, maybe that’s just me…)

Tips & Mistakes

Don’t overcook the pasta! Mushy pasta is the worst.
Don’t be afraid to experiment with different veggies. Bell peppers, onions, zucchini… they all work!
If you’re using frozen corn, make sure to thaw it first. Otherwise, it’ll water down the sauce.
And for the love of all that is holy, don’t forget to drain the pasta! Soggy Tex-Mex pasta is a culinary crime.

Storage Tips

Leftovers? What leftovers? Just kidding! If you somehow manage to not devour the entire skillet in one sitting, store it in an airtight container in the fridge. It’ll keep for about 3-4 days. And yes, you can totally eat it cold. Don’t judge. It’s surprisingly delicious straight from the fridge. I’ve even been known to eat it for breakfast. Hey, no shame in my game!

Variations and Substitutions

Spice it up: Add a pinch of cayenne pepper or a diced jalapeño to the meat mixture.
Make it vegetarian: Use veggie crumbles instead of ground beef.
Add some heat: Use a can of Rotel instead of plain diced tomatoes.
Skip the cream cheese: If you’re not a fan of cream cheese (who are you?), you can leave it out. The sauce won’t be as creamy, but it’ll still be delicious.
No black beans? Kidney beans, pinto beans, even chickpeas will work in a pinch!

Frequently Asked Questions

I can’t have gluten… will this still work?

Totally. Just switch to gluten-free pasta. I’ve done it more times than I can count. Still tastes bomb.

Do I have to drain the diced tomatoes? Asking for a friend.

Ehhh… I usually don’t, but if you’re worried about it being too watery, go for it. I’m lazy, so I skip that step.

Can I use canned corn instead of frozen?

Yup! Just drain it well first. Works like a charm.

How spicy is this? Can I tone it down a bit?

It’s pretty mild, thanks to the cream cheese. But if you’re spice-averse, use a mild taco seasoning or skip the cayenne pepper.

What if I don’t have cream cheese?

Okay, that’s a tough one. Sour cream? Plain Greek yogurt? It won’t be the same, but it’ll add some creaminess. Or just add a little more cheese! That’s always a good idea.

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