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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.

Ingredients

Scale

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

Find it online: https://kitchenbyrita.com/taco-pasta-one-pot-recipe/