My love for comfort food runs deep, and this One-Pot Cheesy Taco Pasta Recipe hits all the right notes perfectly! Imagine tender, shell pasta swimming in a luscious, cheesy sauce packed with seasoned ground beef and a subtle kick of diced tomatoes with green chilies. It’s a flavorful, fuss-free meal that combines the zest of taco spices with the creamy indulgence of melted cheese — all made in a single pot. This recipe is a guaranteed crowd-pleaser, perfect for busy weeknights when you want something hearty without spending hours in the kitchen. Trust me, once you try this dish, it’ll become one of your go-to family favorites.
Ingredients You’ll Need
Gathering the right ingredients is half the fun with this dish. Each one plays an essential role — from the robust spices that bring that classic taco flavor to the variety of cheeses that create an irresistibly creamy sauce. Plus, simple pantry staples make this recipe as accessible as it is delicious.
- 1 pound ground beef: Use lean beef for hearty flavor and a tender bite.
- 2 teaspoons ground cumin: Adds a warm, earthy depth that’s signature to taco seasoning.
- 1 1/2 teaspoons dried minced onion: A quick way to infuse savory onion notes without extra chopping.
- 1 1/2 teaspoons garlic powder: Brings a subtle, aromatic punch to the beef mixture.
- 2 tablespoons tomato paste: Intensifies tomato flavor and thickens the sauce beautifully.
- 1/2 cup diced tomatoes with green chilies (Rotel brand preferred): Provides a gentle spicy kick and fresh tomato tang.
- 1 cup beef broth: Keeps the pasta moist while infusing rich, meaty undertones.
- 1 1/2 cups whole milk: Creates a velvety, creamy base for the cheese sauce.
- 1 cup water: Helps cook the pasta perfectly without making the sauce too thick.
- 8 ounces shell pasta: Its shape is perfect for holding the cheesy sauce and ensuring every bite is flavorful.
- 1 cup Monterey Jack cheese, shredded: Melts smoothly, adding creamy mildness.
- 1 cup mild cheddar cheese, shredded: Brings that classic sharp cheese flavor that balances the milkiness of Monterey Jack.
How to Make One-Pot Cheesy Taco Pasta Recipe
Step 1: Brown the Beef and Build Flavors
Start by heating a large pot or Dutch oven over medium heat. Add the ground beef along with the ground cumin, dried minced onion, and garlic powder. Cook everything together until the beef is fully browned and fragrant. Make sure to drain any excess fat — this keeps the dish from feeling greasy and lets the spices shine through.
Step 2: Mix in Tomato Paste and Liquids
Once your beef is perfectly cooked, stir in the tomato paste, diced tomatoes with green chilies, beef broth, and 1 cup of whole milk. Give everything a good mix so those rich, tangy tomato elements and creamy milk combine into a luscious base. Bring this mixture to a gentle boil over medium-high heat, which will help flavors meld and prepare the liquid for cooking the pasta.
Step 3: Cook the Pasta Right in the Pot
Next, add in the shell pasta directly into the boiling mixture. Lower the heat to medium-low and let the pasta simmer gently. Stir occasionally to prevent sticking. The pasta will soak up all that flavorful broth and milk, cooking to tender perfection in about 8 to 10 minutes — just follow the package instructions for the best results.
Step 4: Stir in the Cheeses for Ultimate Creaminess
After your pasta is cooked through, reduce the heat to low. It’s time for the magic: sprinkle in the shredded Monterey Jack and mild cheddar cheese, adding each cup one at a time while stirring continuously. This is when the dish transforms into a gooey, cheesy delight that clings to every shell, making each bite a rich celebration of flavors.
Step 5: Serve It Up Warm and Delicious
Your One-Pot Cheesy Taco Pasta Recipe is ready to enjoy right away! Ladle it into bowls while it’s hot and melty for the best comfort food experience.
How to Serve One-Pot Cheesy Taco Pasta Recipe
Garnishes
Sprinkle chopped fresh cilantro or green onions on top for a fresh, vibrant bite that cuts through the creamy richness. A few slices of avocado or a dollop of sour cream can add even more depth and coolness, complementing the warm spices beautifully.
Side Dishes
This pasta pairs wonderfully with crisp sides like a simple green salad or crunchy tortilla chips for dipping. You can also serve it alongside Mexican-style street corn or steamed veggies to add color and nutrition to your meal.
Creative Ways to Present
For a fun twist, serve the pasta in small, individual casserole dishes topped with extra cheese and broil until bubbly and slightly golden. Another idea is to spoon it into halved bell peppers and bake for a festive presentation with added veggies.
Make Ahead and Storage
Storing Leftovers
Place any leftover One-Pot Cheesy Taco Pasta Recipe in an airtight container and refrigerate for up to 3 days. The flavors actually meld beautifully overnight, making it even tastier the next day.
Freezing
If you want to freeze it, cool the pasta completely and store it in freezer-safe containers for up to 2 months. Be aware that the texture of the pasta may soften slightly upon thawing, but the rich flavors remain delicioso.
Reheating
Reheat gently on the stovetop over low heat, stirring frequently, and add a splash of milk or broth if it seems thick or dry. Microwaving works too, but break up the pasta and stir halfway through to ensure even heating.
FAQs
Can I use a different type of pasta for this One-Pot Cheesy Taco Pasta Recipe?
Absolutely! While shell pasta is great for holding the sauce, penne, rotini, or elbow macaroni all work wonderfully. Just adjust the cooking time according to the pasta type.
Is ground beef necessary, or can I substitute it?
You can swap ground beef for ground turkey, chicken, or even a plant-based meat alternative if you prefer a lighter or vegetarian version. Just cook it the same way with the spices for that classic taco flavor.
Can I make this recipe spicy?
Definitely! Add some crushed red pepper flakes, jalapeños, or use a spicier diced tomato with chilies to turn up the heat to your liking.
What if I don’t have Monterey Jack cheese? What can I use?
Monterey Jack adds mild creaminess, so you could substitute it with mozzarella or even pepper jack if you want a little extra zip. Just pick a cheese that melts smoothly.
How do I prevent the pasta from sticking together during cooking?
Stirring occasionally and maintaining a gentle simmer helps keep the pasta separated. Using enough liquid also prevents the pasta from clumping while it cooks.
Final Thoughts
This One-Pot Cheesy Taco Pasta Recipe is such a joy to make and devour. It’s quick, comforting, and brimming with flavors that feel both familiar and exciting. Whether you’re feeding hungry kids after school or need a crowd-pleasing dinner option, this dish checks all the boxes. Give it a go and watch it become a dinner staple that brings smiles every time!
Print
One-Pot Cheesy Taco Pasta Recipe
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Total Time: 25 minutes
- Yield: 4 to 4.5 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Description
This One-Pot Cheesy Taco Pasta is a simple, flavorful dish combining seasoned ground beef, tender shell pasta, and a creamy blend of Monterey Jack and mild cheddar cheeses. Perfect for a comforting weeknight dinner, this recipe uses just one pot for easy preparation and cleanup.
Ingredients
Main Ingredients
- 1 pound ground beef
- 2 teaspoons ground cumin
- 1 1/2 teaspoons dried minced onion
- 1 1/2 teaspoons garlic powder
- 2 tablespoons tomato paste
- 1/2 cup diced tomatoes with green chilies (Rotel brand preferred)
- 1 cup beef broth
- 1 1/2 cups whole milk
- 1 cup water
- 8 ounces shell pasta
- 1 cup Monterey Jack cheese, shredded
- 1 cup mild cheddar cheese, shredded
Instructions
- Brown the Beef: In a large pot or Dutch oven over medium heat, brown the ground beef with the ground cumin, dried minced onion, and garlic powder until fully cooked. Drain any excess fat to keep the dish from becoming greasy.
- Add Tomato and Liquids: Stir in the tomato paste, diced tomatoes with green chilies, beef broth, and 1 cup of the whole milk. Mix well and bring the mixture to a gentle boil over medium-high heat to blend the flavors.
- Cook the Pasta: Add the shell pasta to the pot and reduce the heat to medium-low. Simmer the mixture, stirring occasionally, until the pasta is tender, typically 8 to 10 minutes or according to the pasta package instructions.
- Incorporate the Cheese: Lower the heat to low and gradually add the Monterey Jack and mild cheddar cheeses, stirring until each cup is melted and the sauce is creamy and well combined with the beef and pasta.
- Serve: Once the cheese has fully melted and the pasta is cooked through, remove from heat and serve immediately for the best flavor and texture.
Notes
- Use Rotel diced tomatoes with green chilies for the authentic spicy flavor.
- Drain excess fat after browning the beef for a leaner dish.
- Adjust the seasoning by adding salt or pepper to taste if desired.
- For a creamier sauce, you can add a splash more milk while cooking.
- This recipe can be doubled easily for larger crowds.
