If you’re craving a comforting, cheesy, and flavor-packed dish that comes together effortlessly in just one pot, then this Taco Pasta (One Pot) Recipe is going to become your new weeknight champion. Imagine tender pasta shells swimming in a rich, creamy sauce infused with bold taco spices and melty cheeses, all mingling perfectly with savory ground beef and a touch of zesty Rotel tomatoes. This dish hits all the right notes for a cozy dinner that the whole family will rave about, and best of all, cleanup is a breeze.
Ingredients You’ll Need
This Taco Pasta (One Pot) Recipe keeps things deliciously simple with ingredients you likely already have in your pantry and fridge. Each one adds a unique element, from creamy textures and cheesy goodness to hearty protein and bright, tangy flavors.
- 1 cup shredded Cheddar cheese: Adds a sharp, classic cheese flavor for depth and richness.
- 1 cup shredded Monterey Jack cheese: Brings a smooth, mellow creaminess to the dish.
- 4 oz Velveeta cheese, cubed (or 3/4 cup shredded cheese): Creates that irresistibly creamy, velvety texture in the sauce.
- 1 lb ground beef (85% lean): Provides the savory, hearty base that makes this pasta filling and satisfying.
- 1 tbsp butter: Enhances flavor and helps mellow the garlic’s bite.
- 2 cloves garlic, minced: Adds aromatic depth that awakens your taste buds.
- 1 oz packet taco seasoning: Infuses all the warm, zesty taco flavors with ease.
- 1 tbsp Worcestershire sauce: Adds a savory umami boost you didn’t know you needed.
- 2 tbsp tomato paste: Brings concentrated tomato richness and balances the creaminess.
- 1 cup beef broth: Adds meatiness and moisture to the cooking liquid.
- 1 cup chicken broth: Lightens the broth blend while contributing subtle flavor complexity.
- 1 cup whole milk, at room temperature: Provides creaminess and helps create a luscious sauce.
- 1 (10 oz) can Rotel tomatoes with green chilies, undrained: Adds a spicy, tangy kick and bright color.
- 1/2 lb medium pasta shells (or other short pasta): Perfectly sized to hold onto all the cheesy taco sauce.
How to Make Taco Pasta (One Pot) Recipe
Step 1: Prepare the Cheese
Start by shredding your Cheddar and Monterey Jack cheeses and setting them aside to come to room temperature. This helps the cheese melt smoothly into the pasta sauce later, ensuring a creamy, luscious texture you’ll love.
Step 2: Cook the Beef
Grab a large, high-walled pot or Dutch oven and cook the ground beef over medium-high heat until it’s nicely browned and crumbly. Once cooked, drain off any excess grease — this keeps your dish from feeling greasy while locking in plenty of flavor.
Step 3: Add Butter and Garlic
In the same pot, melt the butter and toss in the minced garlic. Sauté it for about one minute, just until fragrant, which lets the garlic release its lovely aroma that will infuse the entire dish.
Step 4: Add Liquids and Seasoning
Now it’s time to build your taco-flavored broth. Stir in the taco seasoning, Worcestershire sauce, and tomato paste to coat the beef and garlic. Pour in your beef broth, chicken broth, milk, and the undrained can of Rotel tomatoes to create a rich, flavorful cooking liquid that will soak right into the pasta.
Step 5: Add Pasta
Bring the mixture to a gentle boil, then add your pasta shells, making sure they are fully submerged. Cover the pot and cook according to your pasta’s package instructions. Halfway through cooking, give everything a good stir — this keeps the shells from sticking and ensures even cooking.
Step 6: Check Pasta Doneness
Once the pasta reaches your preferred tenderness, remove the lid and give it a taste test. If it needs a bit longer, simply cook uncovered for a minute or two until perfect. The sauce will start to thicken up here, making everything even creamier.
Step 7: Add Cheese
Turn the heat down to low and gradually stir in all the cheeses you prepped earlier. Watching them melt and swirl into the sauce is pure magic. Let the pasta sit for a few minutes to allow the sauce to thicken to that perfect consistency that clings lovingly to every shell.
Step 8: Serve Warm and Enjoy!
Dish up your Taco Pasta (One Pot) Recipe while it’s hot, and get ready to indulge in cheesy, saucy goodness that feels like a warm hug on a plate.
How to Serve Taco Pasta (One Pot) Recipe
Garnishes
Adding a few fresh garnishes takes this dish from tasty to next-level. Sprinkle chopped cilantro or green onions on top for a burst of color and fresh flavor, or toss on some crushed tortilla chips for an irresistible crunch. A dollop of sour cream or guacamole also adds a creamy, tangy balance that your taste buds will adore.
Side Dishes
This dish is hearty on its own but pairs beautifully with light, crisp sides. A simple green salad tossed with lime vinaigrette or steamed veggies like corn and broccoli will provide freshness and variety. For a bit of indulgence, sweet corn bread or warm flour tortillas make fantastic companions too.
Creative Ways to Present
Want to get inventive? Serve this Taco Pasta in mini cast iron skillets for individual portions that impress at casual dinners. Layer it in a casserole dish and top with extra cheese and crumbled tortilla chips, then broil until crispy and golden for a fun taco-inspired baked pasta casserole. Either way, it’s a presentation sure to wow.
Make Ahead and Storage
Storing Leftovers
Leftover Taco Pasta (One Pot) Recipe stores wonderfully in an airtight container in the refrigerator for up to 3 days. Just be sure to cool it completely before sealing to keep that creamy texture intact.
Freezing
If you want to prep ahead or save portions for a busy night, this dish freezes well. Store it in freezer-safe containers for up to 2 months. When you’re ready to enjoy, thaw overnight in the fridge to maintain the best texture.
Reheating
Reheat gently on the stovetop over low heat, stirring often, and adding a splash of milk or broth if it starts to dry out. You can also microwave single servings covered with a damp paper towel to keep the pasta moist and gooey.
FAQs
Can I make this Taco Pasta vegetarian?
Absolutely! Swap the ground beef for crumbled tofu, cooked lentils, or your favorite plant-based meat substitute. You can keep the same seasonings and liquids for that signature taco flavor.
What other types of pasta can I use?
This recipe works best with short pasta shapes like shells, rotini, or elbow macaroni because they hold the sauce well. Just adjust cooking time as needed depending on the shape.
Is it possible to use low-fat or dairy-free cheese?
Yes! While full-fat cheeses give the richest results, low-fat or dairy-free alternatives can work. Just keep in mind they may change the sauce’s creaminess and flavor slightly.
Can I double this recipe?
Definitely! Just use a larger pot and increase all ingredients proportionally. Keep an eye on pasta cooking times, stirring occasionally to prevent sticking.
How spicy is this dish?
The Rotel tomatoes with green chilies add a gentle, pleasant heat, but the overall spiciness is mild due to the creamy cheese sauce. You can adjust by using mild or hot taco seasoning depending on your preference.
Final Thoughts
If you want an easy, comforting meal with bold flavors and creamy, cheesy goodness all in one pot, you really must try this Taco Pasta (One Pot) Recipe. It’s an absolute crowd-pleaser that will become a reliable favorite on your dinner rotation—quick enough for busy nights and satisfying enough for weekend feasts.
Print
Taco Pasta (One Pot) Recipe
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Description
This one-pot Taco Pasta recipe is a creamy, cheesy dish combining savory ground beef with a flavorful blend of taco seasoning, Velveeta, cheddar, and Monterey Jack cheeses. Cooked in a single pot, it features tender pasta shells simmered in a rich tomato and broth mixture, making it a comforting and easy family dinner ready in just 40 minutes.
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 & Dairy
- 1 lb ground beef (85% lean)
- 1 tbsp butter
- 1 cup whole milk, at room temperature
Seasonings & Sauces
- 2 cloves garlic, minced
- 1 oz packet taco seasoning
- 1 tbsp Worcestershire sauce
- 2 tbsp tomato paste
Liquids
- 1 cup beef broth
- 1 cup chicken broth
Vegetables & Pasta
- 1 (10 oz) can Rotel tomatoes with green chilies, undrained
- 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 to come to room temperature, which helps them melt more evenly later in the cooking process.
- Cook the Beef: In a large, high-walled pot or Dutch oven over medium-high heat, add the ground beef and cook until browned and fully crumbled. Once cooked, drain any excess grease to avoid a greasy sauce.
- Add Butter and Garlic: Reduce heat to medium, add the butter to the pot, and let it melt. Stir in the minced garlic and cook for about 1 minute until the garlic is fragrant, being careful not to burn it.
- Add Liquids and Seasoning: Stir in the taco seasoning, Worcestershire sauce, tomato paste, beef broth, chicken broth, whole milk, and undrained Rotel tomatoes. Mix everything well to combine the flavors uniformly.
- Add Pasta: Bring the mixture to a gentle boil, then add the medium pasta shells. Submerge the pasta in the liquid completely. Cover the pot and cook the pasta according to the package instructions, stirring once halfway through the cooking time to prevent the pasta from sticking.
- Check Pasta Doneness: Remove the cover and test the pasta to see if it is tender but still firm (al dente). If the pasta needs more time, continue cooking uncovered until the desired texture is reached.
- Add Cheese: Lower the heat to low. Gradually stir in the shredded cheddar, Monterey Jack, and Velveeta cheeses until they melt completely, creating a creamy and cohesive sauce. Allow the pasta to sit for a few minutes off the heat so the sauce thickens slightly.
- Serve: Spoon the warm, cheesy taco pasta into bowls and enjoy this comforting one-pot meal immediately while hot.
Notes
- Use full-fat Velveeta or cheese for a richer, creamier sauce.
- For a spicier kick, choose Rotel with extra hot chilies or add a pinch of crushed red pepper flakes.
- If you prefer a lighter version, substitute ground turkey for beef and use low-fat cheese and milk.
- Stir halfway through pasta cooking to avoid sticking and ensure even cooking.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated on the stovetop or microwave with a splash of milk to loosen the sauce.
