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

Scale

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)

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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.