Creamy Taco Beef Bow-Tie Pasta

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Creamy taco beef bow-tie pasta (often called taco pasta or cheesy taco bow-ties) is the ultimate fusion comfort food. It combines the savory, spiced flavors of ground beef tacos with tender farfalle (bow-tie) pasta, all wrapped up in a rich, creamy, cheesy tomato sauce.

Using bow-ties is a fantastic choice because the pasta shapes act like little scoops, catching pockets of the creamy, seasoned meat sauce.

Ingredients

  • 12 oz (340g) bow-tie pasta (farfalle)
  • 1 lb (450g) ground beef
  • 1 medium yellow onion, finely diced
  • 3 cloves garlic, minced
  • 1 packet taco seasoning (or homemade blend of chili powder, cumin, garlic powder, onion powder, and salt)
  • 1 can (14.5 oz) fire-roasted diced tomatoes, undrained
  • 1 can (4 oz) diced green chiles (mild)
  • 1 cup beef broth or chicken broth
  • ½ cup heavy cream or sour cream (for that signature velvety richness)
  • 1 ½ cups freshly shredded sharp cheddar or Mexican blend cheese (divided)
  • 2 tbsp olive oil or vegetable oil
  • Salt and black pepper to taste
  • Optional garnish: Chopped fresh cilantro, sliced jalapeños, green onions, or crushed tortilla chips for crunch.

Instructions

  1. Boil the Pasta: Bring a large pot of generously salted water to a boil. Add the bow-tie pasta and cook according to package instructions until al dente (usually about 9–11 minutes). Drain the pasta, reserving about ½ cup of the starchy pasta water just in case you need to thin the sauce later, and set aside.
  2. Brown the Beef and Aromatics: While the pasta cooks, heat the olive oil in a large skillet or Dutch oven over medium-high heat. Add the ground beef and diced onion. Cook, breaking up the meat with a wooden spoon, until the beef is fully browned and the onions are soft and translucent (about 6–8 minutes). Drain any excess grease if desired.
  3. Add Spices and Garlic: Add the minced garlic and taco seasoning directly to the beef. Stir constantly for about 1 minute until the garlic is fragrant and the spices coat the meat.
  4. Build the Sauce: Pour in the undrained diced tomatoes, diced green chiles, and beef broth. Bring the mixture to a simmer, then reduce the heat to medium-low and let it cook for 5 minutes so the flavors meld together and the liquid reduces slightly.
  5. Make it Creamy: Stir in the heavy cream (or sour cream) until the sauce turns smooth and creamy. Let it gently simmer for 2 minutes. Turn off the heat or reduce to low.
  6. Combine Pasta and Cheese: Add the cooked bow-tie pasta directly into the skillet with the creamy taco sauce. Stir well to coat every piece of pasta. Fold in 1 cup of the shredded cheese until it melts completely into the sauce. (If the sauce is too thick, splash in a little of your reserved pasta water).
  7. Melt and Serve: Sprinkle the remaining ½ cup of cheese over the top of the skillet. Put a lid on the pan for 2–3 minutes to let the top layer of cheese melt into gooey perfection. Garnish with fresh cilantro and serve hot.

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