Description
This One Pot Taco Pasta is a flavorful and comforting dish that combines ground beef, taco seasoning, and a trio of cheeses with tender pasta shells simmered in a savory tomato and broth sauce. Quick and easy to make, it’s a perfect weeknight meal blending Mexican-inspired flavors with classic pasta comfort.
Ingredients
Scale
Cheeses
- 1 cup Cheddar cheese, shredded
- 1 cup Monterey Jack cheese, shredded
- 4 oz. Velveeta cheese, cut into cubes (or substitute with ¾ cup shredded cheese)
Meat & Dairy
- 1 lb. Ground beef (85% lean)
- 1 Tablespoon Butter
- 1 cup Whole milk, at room temperature
Produce & Seasoning
- 2 cloves Garlic, minced
- 1 oz. packet Taco seasoning
- 1 Tablespoon Worcestershire sauce
- 2 Tablespoons Tomato paste
- 1 (10 oz.) can Rotel Tomatoes with green chilies, undrained
Liquids
- 1 cup Beef broth
- 1 cup Chicken broth
Pasta
- ½ lb. Medium pasta shells
Instructions
- Prepare Cheeses: Shred the cheddar and Monterey Jack cheeses from a block and set aside to come to near room temperature; this helps them melt smoothly later in the sauce.
- Cook Ground Beef: In a high-walled pot or Dutch oven, cook and crumble the ground beef over medium-high heat until browned. Drain excess grease thoroughly to avoid a greasy sauce.
- Sauté Garlic: Melt the butter in the same pot. Add minced garlic and cook for about 1 minute until fragrant, being careful not to burn it.
- Add Seasonings and Liquids: Stir in taco seasoning, Worcestershire sauce, tomato paste, beef broth, chicken broth, whole milk, and the undrained Rotel tomatoes. Mix everything well to combine flavors.
- Cook Pasta: Bring the mixture to a gentle boil. Add the pasta shells, ensuring they are fully submerged in the liquid. Cover the pot and cook according to the pasta package instructions, usually about 8-12 minutes. Halfway through cooking, slide a silicone spatula along the bottom to prevent sticking and ensure even cooking.
- Check Doneness: Remove the lid and test a pasta shell to confirm it is cooked to your liking. If not done, cover and cook a few minutes longer.
- Melt Cheeses: Lower the heat to low. Gradually stir in the shredded cheddar, Monterey Jack, and Velveeta cubes until completely melted and the sauce is creamy.
- Adjust Consistency: The pasta will be saucy at this point. The sauce will thicken as it stands and the pasta absorbs the flavors. Stir occasionally to prevent sticking.
- Serve: Once the desired thickness and temperature is reached, serve the taco pasta hot and enjoy a delicious, cheesy, and hearty meal.
Notes
- You can substitute the Velveeta with an additional ¾ cup of shredded cheese if preferred.
- Medium pasta shells are recommended to hold the sauce well but any similar-sized pasta shapes can be used.
- Be sure to stir halfway through pasta cooking to prevent sticking or burning on the bottom.
- For a spicier version, add jalapeños or hot sauce along with the tomatoes.
- Leftovers can be refrigerated for up to 3 days and reheated gently with a splash of milk.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Tex-Mex
Keywords: taco pasta, one pot pasta, cheesy pasta, ground beef pasta, Tex-Mex pasta, easy dinner recipe
