Mexican Mini Pasta

Some recipes, they sneak up on you. You don’t expect much and then suddenly—you’re standing over the stove, spoon in hand, tasting something that smells like warm nights and old stories whispered over kitchen tables. This Mini Mexican Pasta does exactly that. Spiced, savory, gooey in all the right ways. The cheese strands clinging to the edges of the spoon, little curls of steam rising from the tomatoes and beef. It’s the kind of meal that comes together faster than you think but sits with you long after…like comfort dressed in a little chili-scented cloak.

Why You’ll Crave It

• It’s pasta, but with a zesty kick—hello, taco night vibes.
• Only five real ingredients. You probably already have them.
• Comes together in 15 minutes. Really, truly, 15.
• Melty cheese, tender pasta, seasoned beef—what’s not to adore?
• Endlessly adaptable. You can toss in beans, leftover veggies, a handful of corn…

The first time I made this, I wasn’t even trying—I just had too much taco meat and half a box of pasta left… magic happened, though.

What You’ll Need

• 250g ground beef: juicy, flavorful—use regular or lean, but not too lean or it’ll dry out
• 200g small pasta shapes: think elbows, shells, or ditalini—they hold saucy bits so well
• 1 can diced tomatoes: about 400g, with their juices—they bring sweetness and depth
• 100g grated cheese: cheddar works beautifully, but any melty kind will do
• 1 tbsp taco seasoning: smoky-spicy with cumin and paprika—use your favorite blend

Easy How-To

Get your pasta going

Set a big pot of salted water on to boil. Once it bubbles merrily, add the pasta and cook until tender with just a bit of bite—al dente is the dreamy texture here. Stir now and then, nothing fancy.

Brown the beef

While pasta boils away, heat a skillet over medium. Add the ground beef. Break it up with your spoon and let it caramelize a little—don’t rush this part. Those browned bits? Gold.

Spice and simmer

Sprinkle on the taco seasoning once the meat loses all its pink. Stir it in well and add just a splash of water—it helps the flavors bloom and coat the beef. Pour in your diced tomatoes with their juices, too. Let that simmer for a few minutes, just enough to thicken slightly.

Bring it all together

Drain your pasta (don’t forget to taste one first!) and stir it gently into the beef-tomato mixture. You want the sauce to snuggle into every crevice. Once it’s all mixed…

Add the cheesy magic

Sprinkle in your cheese. You’ll see it start melting, making everything soft and creamy. Stir just enough to get those silky ripples. Don’t overdo it—melty is lovely, gluey is not.

Time to serve

Spoon it into big bowls. Maybe top with a dollop of sour cream or some cilantro if you’ve got extra. If not, it’s just fine warm and simple as-is.

Good to Know

• If the pasta sticks a bit while cooking, just add an extra splash of water and gently break it up.
• Kids may ask for seconds… or thirds. Don’t say I didn’t warn you.
• If your cheese clumps, it probably hit the heat too fast—lower the flame and stir slowly next time.

Serving Ideas

• Top it with crushed tortilla chips for a little crunch, or a fried egg if you’re feeling fancy-lazy in the best way

Top Tricks

• Warm your bowl before serving—seriously, it keeps the pasta silky and hot a bit longer, which makes something so simple feel thoughtful

Frequently Asked Questions

Can I use other types of meat instead of ground beef?

Absolutely—ground turkey or even lentils work beautifully if you’re leaning plant-based. Just adjust cooking times slightly since turkey cooks faster.

How do I make it spicier?

Sneak in a chopped jalapeño, or just dust a bit of cayenne or chili flakes when you stir in the taco seasoning. A splash of your favorite hot sauce at the end never hurts either.

Can I double the recipe for a crowd?

Yes! Just use a larger skillet so the mixture doesn’t overcrowd, and you might need to simmer the sauce a minute or two longer to let it thicken up nicely.

What can I add to stretch it further?

Canned beans (black or pinto), sweetcorn, or even chopped spinach folded in at the end make it heartier without fuss. And it’s still just as satisfying.

Can I prep this ahead and reheat?

Definitely. Store in a sealed container in the fridge, then rewarm with a splash of water or milk in a pan or microwave—it’ll soften the pasta right back up.