If you’re on the lookout for a dish that combines the bold flavors of a taco with the comforting heartiness of pasta, then this Taco Pasta (One Pot) Recipe is exactly what your dinner needs. Imagine creamy, cheesy pasta shells soaked in a rich blend of taco seasoning, ground beef, and tangy tomatoes—all cooked effortlessly in one pot to save time and cleanup. This recipe is a total game-changer, perfect for busy weeknights when you crave something hearty but don’t want to spend hours in the kitchen. Let’s dive into this flavorful fiesta that’s about to become your new favorite comfort meal!
Ingredients You’ll Need
These ingredients are wonderfully straightforward and vital to bringing the Taco Pasta (One Pot) Recipe to life. Each item plays a key role, from the sharp cheeses adding creaminess to the taco seasoning packing in zesty flavor, making every bite a delightful experience.
- Cheddar cheese: Use 1 cup shredded for a sharp, classic cheese flavor that melts perfectly.
- Monterey Jack cheese: 1 cup shredded adds a creamy, smooth texture with a mild bite.
- Velveeta cheese: 4 oz cubed, or substitute with 3/4 cup shredded cheese, for velvety richness.
- Ground beef (85% lean): 1 lb provides hearty protein and savory depth.
- Butter: 1 tbsp to enrich and help cook the garlic beautifully.
- Garlic cloves: 2 cloves, minced, deliver aromatic warmth to the dish.
- Taco seasoning packet: 1 oz brings that signature taco flavor that’s both spicy and fragrant.
- Worcestershire sauce: 1 tbsp adds a subtle tanginess and umami boost.
- Tomato paste: 2 tbsp for concentrated tomato sweetness and thickness.
- Beef broth: 1 cup enriches the meatiness and blends flavors smoothly.
- Chicken broth: 1 cup balances the beef broth and adds lightness.
- Whole milk: 1 cup at room temperature creates a creamy sauce base.
- Rotel tomatoes with green chilies: 1 (10 oz) can, undrained, introduces a juicy, mildly spicy kick.
- Medium pasta shells: 1/2 lb, or your favorite short pasta, perfect for capturing sauce in each bite.
How to Make Taco Pasta (One Pot) Recipe
Step 1: Prep Your Cheeses
Start by shredding your Cheddar and Monterey Jack cheese. Setting these aside allows the cheeses to come to room temperature, which helps them melt more smoothly later on. This simple prep step makes a big difference in getting that luscious creamy sauce everyone loves.
Step 2: Brown the Beef
Grab a large pot or Dutch oven with tall sides and cook the ground beef over medium-high heat. Break it apart as it cooks, and once the beef is fully browned, drain any extra grease. This step creates a flavorful base while keeping the dish from being too oily.
Step 3: Sauté the Garlic
With the beef still in the pot, melt the butter and toss in your minced garlic. Cook just for a minute until it’s wonderfully fragrant—this subtle garlic flavor will cozy right up with your taco seasoning shortly.
Step 4: Build the Flavor Base
Now stir in the taco seasoning, Worcestershire sauce, tomato paste, beef broth, chicken broth, milk, and the undrained Rotel tomatoes. This blend is where your Taco Pasta (One Pot) Recipe really starts to shine, combining smoky, spicy, and savory components into one delicious pot.
Step 5: Cook the Pasta
Bring everything up to a gentle boil, then add your pasta shells, pushing them down so they’re fully submerged. Cover the pot and cook according to your pasta’s package instructions, stirring halfway through. This ensures the pasta cooks evenly and prevents it from sticking to the bottom.
Step 6: Check and Adjust
Remove the lid and give the pasta a taste test. If it’s not quite tender yet, cook it for a few extra minutes until it reaches the perfect bite for you—somewhere between al dente and soft is just right for Taco Pasta.
Step 7: Melt in the Cheeses
Turn your heat down to low and gradually stir in the cheeses, letting them melt slowly into that wonderful taco-flavored sauce. This step is pure magic, turning the dish into a creamy, cheesy masterpiece. Let it sit a few minutes off the heat to thicken up beautifully.
Step 8: Serve and Enjoy
Dish out your Taco Pasta (One Pot) Recipe warm and get ready for a comforting, cheesy meal with all the fun of tacos but none of the mess. Your taste buds are in for a real treat!
How to Serve Taco Pasta (One Pot) Recipe
Garnishes
Adding garnishes is a fantastic way to amp up your Taco Pasta experience. Consider fresh diced tomatoes, chopped cilantro, a dollop of sour cream, or sliced green onions for a burst of color and fresh flavors. A sprinkle of crushed tortilla chips or jalapeños adds a wonderful crunch and heat kick that complements the creamy pasta perfectly.
Side Dishes
Because this one-pot wonder is so rich and filling, simple sides work best. Try a crisp green salad dressed lightly with lime vinaigrette or some warm, homemade cornbread to complete your meal. If you want to keep the Tex-Mex vibes flowing, consider serving it with seasoned black beans or grilled Mexican street corn for a festive spread.
Creative Ways to Present
For a fun twist, serve Taco Pasta in individual mini cast iron skillets or colorful bowls that show off the vibrant hues. You could also spoon it into hollowed-out bell peppers or bake with extra cheese on top for a bubbly casserole-style presentation. These ideas turn a straightforward dish into something special for guests or family dinners.
Make Ahead and Storage
Storing Leftovers
Leftover Taco Pasta (One Pot) Recipe keeps well in an airtight container in the refrigerator for up to 3 days. Make sure it has cooled to room temperature before sealing to maintain the creamy texture. When you’re ready to eat, you can enjoy it cold for a quick snack or reheat for dinner.
Freezing
If you want to keep your delicious taco pasta longer, freezing is a good option. Freeze in a tightly sealed container for up to 2 months. Just remember cheese-based pasta dishes can sometimes change texture after freezing, but this recipe holds up nicely thanks to the smooth Velveeta and the creamy sauce mix.
Reheating
When reheating, gently warm your pasta on the stovetop over low heat or in the microwave, adding a splash of milk or broth to restore that creamy consistency. Stir regularly to avoid sticking and to revive the fresh-from-the-pot texture you enjoyed the first time.
FAQs
Can I use a different type of pasta?
Absolutely! While medium pasta shells work perfectly because they hold the sauce well, you can use penne, rotini, or even elbow macaroni. Just adjust cooking times slightly according to the pasta you choose.
Is it possible to make this vegetarian?
Yes! Simply swap ground beef for plant-based crumbles or sautéed mushrooms and use vegetable broth instead of beef broth. The taco seasoning and cheese provide plenty of flavor to keep the dish hearty and satisfying.
Can I make this recipe dairy-free?
It’s possible by using dairy-free cheese alternatives and substituting whole milk with unsweetened almond or oat milk. Keep in mind this will slightly alter the creamy texture, but the overall flavors should still be delicious.
How spicy is the dish?
The heat level is moderate thanks to the mild Rotel tomatoes with green chilies and taco seasoning. You can control spice by choosing mild, medium, or hot taco seasoning packets and easily add fresh jalapeños or hot sauce if you want extra kick.
Can I double the recipe?
Definitely! This is a great recipe to scale up for larger gatherings. Just be sure to use a larger pot or Dutch oven, and keep an eye on liquid levels—sometimes you may need to add a bit more broth when increasing quantity.
Final Thoughts
There’s something so comforting about this Taco Pasta (One Pot) Recipe—its rich, cheesy sauce and taco-inspired flavors make it a standout for weeknight meals or casual get-togethers. Plus, its simplicity and minimal cleanup mean more time enjoying good food and good company. Give it a try soon, and I guarantee it will become a regular favorite in your dinner rotation.
Print
Taco Pasta (One Pot) Recipe
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Description
This one-pot Taco Pasta recipe combines the bold flavors of taco seasoning with creamy cheeses and tender pasta for a comforting, easy-to-make dinner. Ground beef is cooked with garlic and spices, then simmered with broths, tomato paste, Rotel tomatoes, and pasta until tender. Cheddar, Monterey Jack, and Velveeta cheeses are stirred in for a rich, cheesy finish that melds everything together in a flavorful, creamy sauce. Perfect for a quick weeknight meal that the whole family will love.
Ingredients
Cheese
- 1 cup shredded Cheddar cheese
- 1 cup shredded Monterey Jack cheese
- 4 oz Velveeta cheese, cubed (or 3/4 cup shredded cheese)
Meat and Dairy
- 1 lb ground beef (85% lean)
- 1 tbsp butter
- 1 cup whole milk, at room temperature
Vegetables and Aromatics
- 2 cloves garlic, minced
- 1 (10 oz) can Rotel tomatoes with green chilies, undrained
Seasonings and Sauces
- 1 oz packet taco seasoning
- 1 tbsp Worcestershire sauce
- 2 tbsp tomato paste
Liquids
- 1 cup beef broth
- 1 cup chicken broth
Pasta
- 1/2 lb medium pasta shells (or other short pasta)
Instructions
- Prepare the Cheese: Shred the cheddar and Monterey Jack cheeses and set them aside at room temperature to help them melt smoothly later.
- Cook the Ground Beef: In a large, high-walled pot or Dutch oven over medium-high heat, cook and crumble the ground beef until browned. Drain any excess grease to keep the dish from being too oily.
- Sauté Garlic: Melt the butter in the same pot, then add minced garlic and cook for about 1 minute, stirring frequently, until fragrant but not browned.
- Add Seasonings and Liquids: Stir in the taco seasoning, Worcestershire sauce, tomato paste, beef broth, chicken broth, milk, and undrained Rotel tomatoes. Mix well to combine all ingredients.
- Cook the Pasta: Bring the mixture to a gentle boil. Add the pasta shells and submerge them completely in the liquid. Cover the pot and cook according to the pasta package instructions, usually about 10-12 minutes, stirring halfway through to prevent sticking.
- Check Pasta Doneness: Remove the cover and test the pasta for tenderness. If needed, cook uncovered for an additional few minutes until the pasta reaches your desired texture.
- Melt in Cheeses: Reduce heat to low. Gradually stir in the shredded Cheddar, Monterey Jack, and Velveeta cheeses until melted and the sauce becomes creamy. Let the pasta sit for a few minutes to thicken the sauce even more.
- Serve: Dish the cheesy taco pasta onto plates or bowls and serve warm. Enjoy the creamy, flavorful meal!
Notes
- This recipe uses Velveeta cheese for extra creaminess, but you can substitute with more shredded cheese if preferred.
- Adjust the amount of taco seasoning for spiciness to your taste.
- Use any short pasta shape if medium pasta shells are unavailable.
- Stir halfway through cooking the pasta to avoid clumping or sticking.
- Letting the dish rest after cooking helps the sauce thicken and enhances flavor melding.
- To make it lighter, use low-fat milk or omit butter.
