Cheesy Taco Cream Cheese Pasta

Creamy and Satisfying Low Carb Cheesy Taco Cream Cheese Pasta

healty meal, low carbs meals, keto meal

Indulge in the ultimate comfort food with our Low Carb Cheesy Taco Cream Cheese Pasta recipe! This creamy, cheesy dish is loaded with savory taco flavors and hearty ground beef, making it a satisfying meal that’s perfect for any occasion. Whether you’re following a low-carb lifestyle or simply looking for a delicious and filling dinner option, this recipe is sure to impress. Join us as we walk you through the steps of creating this mouthwatering dish, along with helpful tips, variations, and answers to frequently asked questions.


  • 12 oz. shirataki noodles, drained and rinsed (can use other low carb pasta of choice)
  • 1 lb ground beef
  • 1 packet taco seasoning (or homemade blend)
  • 8 oz cream cheese, softened
  • 1/2 cup chicken broth
  • 1 cup cheddar cheese, shredded
  • 1/2 cup pepper jack cheese, shredded
  • 1/4 cup heavy cream
  • 1 small onion, chopped
  • 2 cloves garlic, minced
  • 1 green bell pepper, chopped
  • Salt and pepper to taste
  • Fresh cilantro, chopped (for garnish)
  • Avocado slices (for garnish)


  1. Prepare the noodles: If using shirataki noodles, drain and rinse them thoroughly under cold water. Set aside. If using another type of low carb pasta, cook according to package instructions until al dente. Drain and set aside.
  2. Cook the ground beef: In a large skillet, brown the ground beef over medium heat until fully cooked. Drain any excess fat, then add the chopped onion, minced garlic, and chopped bell pepper to the skillet. Cook until the vegetables are softened, about 5 minutes.
  3. Season the beef: Sprinkle the taco seasoning over the ground beef and vegetable mixture. Stir until well combined and cook for an additional 2-3 minutes to allow the flavors to meld.
  4. Add the cream cheese: Add the softened cream cheese to the skillet, breaking it up into smaller pieces with a spoon. Stir until the cream cheese is melted and evenly distributed throughout the mixture.
  5. Create the sauce: Pour in the chicken broth and heavy cream, stirring to combine. Cook for another 2-3 minutes, or until the sauce is slightly thickened.
  6. Add the cheese: Gradually sprinkle the shredded cheddar cheese and pepper jack cheese into the skillet, stirring until the cheese is melted and the sauce is smooth. Season with salt and pepper to taste.
  7. Combine with pasta: Add the cooked noodles to the skillet, tossing gently to coat them evenly in the cheesy taco sauce.
  8. Serve and garnish: Transfer the cheesy taco pasta to serving plates or bowls. Garnish with chopped cilantro and avocado slices for a fresh burst of flavor.

Cook Notes and Variations:

  • Spice it Up: Add diced jalapeños or a pinch of cayenne pepper to the ground beef mixture for extra heat.
  • Vegetarian Option: Substitute the ground beef with plant-based ground meat alternatives or diced tofu for a vegetarian-friendly version.
  • Customize the Cheese: Experiment with different types of cheese such as Monterey Jack, Colby, or Mexican blend for unique flavor variations.

Frequently Asked Questions (FAQs):

Q: Can I use other types of low carb pasta? A: Yes, you can use any low carb pasta of your choice in this recipe. Shirataki noodles, zucchini noodles (zoodles), or spaghetti squash are all great options.

Q: Is this dish suitable for a keto diet? A: Absolutely! With its low carb and high fat content, this cheesy taco pasta is perfect for those following a keto lifestyle.

Q: Can I make this dish ahead of time? A: Yes, you can prepare the cheesy taco sauce ahead of time and store it in an airtight container in the refrigerator for up to 3 days. Simply reheat the sauce on the stove and toss it with freshly cooked pasta when ready to serve.

Q: How can I make this dish even lower in carbs? A: To reduce the carb content further, you can omit the onions and bell peppers or use them in moderation. You can also opt for a homemade taco seasoning blend with no added sugars or starches.

Q: Can I freeze leftovers of this dish? A: Yes, this cheesy taco pasta freezes well. Allow it to cool completely, then transfer it to freezer-safe containers or resealable bags. Freeze for up to 3 months and thaw in the refrigerator before reheating.

Satisfy your cravings for comfort food while staying on track with your low carb lifestyle with our Cheesy Taco Cream Cheese Pasta. With its creamy texture, bold taco flavors, and gooey melted cheese, this dish is sure to become a new family favorite. Whether you’re enjoying it for a cozy weeknight dinner or serving it up for a crowd, it’s a delicious and satisfying option that’s sure to please. So why wait? Whip up a batch today and indulge in the irresistible goodness of Cheesy Taco Cream Cheese Pasta!

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