Taco Pasta One Pot Recipe

Introduction

Taco Pasta is a flavorful, one-pot meal that combines the cheesy comfort of pasta with the bold spices of a taco. It’s perfect for busy weeknights when you want something quick, satisfying, and delicious all in one dish.

Ingredients

• 1 cup Cheddar cheese (shredded)
• 1 cup Monterey Jack cheese (shredded)
• 4 oz. Velveeta cheese (cut into cubes; about 1/3 cup) or substitute with ¾ cup shredded cheese
• 1 lb. Ground beef (85% lean)
• 1 Tablespoon Butter
• 2 cloves Garlic (minced)
• 1 oz. packet Taco seasoning
• 1 Tablespoon Worcestershire sauce
• 2 Tablespoons Tomato paste
• 1 cup Beef broth
• 1 cup Chicken broth
• 1 cup Whole milk (at room temperature)
• 1 (10 oz.) can Rotel tomatoes with green chilies (undrained)
• ½ lb. Medium pasta shells

Instructions

1. Step 1: Shred the cheddar and Monterey Jack cheese and set aside at room temperature to bring out their flavor when added to the sauce.
2. Step 2: In a high-walled pot or Dutch oven over medium-high heat, cook and crumble the ground beef until browned. Drain any excess grease.
3. Step 3: Melt the butter in the same pot, add minced garlic, and cook for about 1 minute until fragrant.
4. Step 4: Add taco seasoning, Worcestershire sauce, tomato paste, beef broth, chicken broth, whole milk, and the undrained Rotel tomatoes. Stir everything together until well combined.
5. Step 5: Bring the mixture to a gentle boil. Add the pasta shells and press them down into the liquid to fully submerge. Cover the pot and cook according to the pasta package instructions.
6. Step 6: Halfway through cooking, slide a silicone spatula along the bottom of the pot to prevent sticking and ensure even cooking.
7. Step 7: Once the pasta is cooked to your liking, remove the cover and taste a noodle to check doneness. If needed, cover and cook a little longer.
8. Step 8: Reduce the heat to low and gradually stir in the shredded cheeses and Velveeta cubes until melted and creamy.
9. Step 9: Allow the sauce to thicken slightly as it stands, since the pasta will continue to absorb the flavorful sauce. Serve once it reaches your preferred consistency.

Tips & Variations

• For extra spice, add diced jalapeños or a splash of hot sauce along with the tomatoes.
• Substitute ground turkey or chicken for a leaner version.
• Use different pasta shapes like elbow macaroni or penne if medium shells aren’t available.
• If you don’t have Velveeta, increase shredded cheese by ¾ cup for a similarly creamy texture.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave, adding a splash of milk or broth to loosen the sauce if it has thickened too much.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this recipe vegetarian?

Yes, simply replace the ground beef with plant-based crumbles or extra beans, and use vegetable broth instead of beef broth to keep the taco flavors.

Is it okay to use a different type of cheese?

Absolutely. Cheddar and Monterey Jack provide a nice melty balance, but you can try mozzarella, pepper jack, or a Mexican cheese blend depending on your preference.

Taco Pasta One Pot Recipe

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5 from 93 reviews

This flavorful one-pot Taco Pasta recipe combines the zest of taco seasoning with creamy cheeses and pasta shells for a comforting and easy meal. Ground beef is cooked with garlic and taco spices, then simmered with broths, tomato paste, Rotel tomatoes, and milk to create a rich sauce. Tender pasta shells cook right in the sauce, making cleanup simple and quick. Finished with a blend of cheddar, Monterey Jack, and Velveeta cheeses, this dish delivers a satisfying Tex-Mex-inspired twist perfect for busy weeknights.

• Author: Rita
• Prep Time: 10 minutes
• Cook Time: 25 minutes
• Total Time: 35 minutes
• Yield: 6 servings 1x
• Category: Main Course
• Method: Stovetop
• Cuisine: Tex-Mex

Ingredients

Scale 1x2x3x

Cheese

• 1 cup Cheddar cheese (shredded)
• 1 cup Monterey Jack cheese (shredded)
• 4 oz. Velveeta cheese (cut into cubes, about 1/3 cup; can substitute with 3/4 cup shredded cheese)

Meat & Dairy

• 1 lb. Ground beef (85% lean)
• 1 tablespoon Butter
• 1 cup Whole milk (at room temperature)

Vegetables & Seasonings

• 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

1. Prepare Cheese: Shred the cheddar and Monterey Jack cheeses from a block and set them aside, allowing them to come to near room temperature for easier melting when added to the pasta sauce.
2. Cook Ground Beef: Over medium-high heat in a high-walled pot or Dutch oven, cook and crumble the ground beef until browned and fully cooked. Drain excess grease from the pot.
3. Sauté Garlic: Melt the butter in the same pot, then add the minced garlic and cook for about 1 minute until fragrant but not browned.
4. Add Seasonings and Liquids: Add the taco seasoning, Worcestershire sauce, tomato paste, beef broth, chicken broth, whole milk, and undrained Rotel tomatoes to the pot. Stir well to combine all ingredients.
5. Simmer Pasta: Bring the mixture to a gentle boil. Add the pasta shells, making sure they are submerged in the liquid. Cover the pot and cook according to the pasta package instructions. Halfway through cooking, gently slide a silicone spatula along the bottom of the pot to prevent pasta from sticking and ensure even cooking.
6. Check Doneness: Remove the cover and test the pasta for desired tenderness by tasting a noodle. If not cooked through, cover again and cook a little longer as needed.
7. Incorporate Cheese: Reduce heat to low and gradually stir in the shredded cheddar, Monterey Jack, and cubed Velveeta cheese until fully melted and the sauce is creamy.
8. Allow Sauce to Thicken: Note there will be plenty of sauce initially, but it will thicken as it stands and the pasta absorbs the liquid.
9. Serve: Once the pasta has reached your preferred consistency, serve immediately and enjoy your creamy, cheesy taco pasta.

Notes

• For best melting, bring cheeses to near room temperature before adding.
• Substitute Velveeta with extra shredded cheese if preferred for a slightly different texture.
• Using a high-walled pot or Dutch oven helps evenly cook the pasta in the liquid without spills.
• Medium pasta shells are ideal for catching the cheese sauce, but other small pasta shapes may also work.
• Gently stirring halfway through cooking prevents the pasta from sticking and promotes even cooking.
• Prepare in advance by shredding cheese and mincing garlic to save time.
• This dish is not gluten-free, but gluten-free pasta can be used as a substitute.

Keywords: Taco Pasta, One Pot Pasta, Easy Dinner, Ground Beef Pasta, Tex-Mex Pasta, Cheesy Pasta Recipe, Quick Weeknight Dinner