Cheesy One-Pot Taco Pasta

Name: Cheesy One-Pot Taco Pasta
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Cuisine: Mexican-American
Ingredients: 1 lb. ground beef (85% lean); 1 tablespoon butter; 2 cloves garlic, minced; 1 oz. taco seasoning (1 packet); 1 tablespoon Worcestershire sauce; 2 tablespoons tomato paste; 1 (10 oz.) can Rotel tomatoes with green chilies, undrained; 1 cup beef broth; 1 cup chicken broth; 1 cup whole milk (at room temperature); ½ lb. medium pasta shells; 1 cup shredded cheddar cheese; 1 cup shredded Monterey Jack cheese; 4 oz. Velveeta cheese, cut into cubes (or ¾ cup shredded cheese)

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Picture this: It’s the middle of the week, you’re exhausted, and the last thing you want is to spend hours in the kitchen juggling multiple pots and pans. Enter this cheesy one-pot taco pasta—a dish that brings together all the bold, comforting flavors of tacos in an easy, fuss-free pasta meal.

If you’re new to cooking, this recipe is the perfect starting point. It requires minimal ingredients, just one pot, and takes under 30 minutes to make. Plus, the rich, cheesy taco sauce makes it a guaranteed crowd-pleaser. Whether you’re cooking for yourself, your family, or friends, this dish will quickly become a staple in your weekly dinner rotation.

Why This Recipe is Special

This taco pasta stands out because it’s:

Beginner-friendly – No fancy techniques, just simple steps anyone can follow.
Made in one pot – Fewer dishes to clean means less stress.
Packed with flavor – A creamy, cheesy, taco-infused sauce coats every bite.

Customizable – You can easily swap ingredients based on what you have at home.

Ingredients and Preparation

Each ingredient in this dish plays a key role in building layers of flavor:

Ground beef – Provides a hearty, protein-rich base. You can swap it with ground turkey or shredded rotisserie chicken.

Pasta shells – Their shape helps scoop up the creamy taco sauce. Rotini or penne work too.
Taco seasoning – A mix of chili powder, cumin, garlic powder, and paprika gives the dish its signature taco flavor.
Tomato paste – Adds a rich depth and slight sweetness. Can be substituted with canned diced tomatoes.

Rotel tomatoes with green chilies – Bring a little spice and tang. Use regular canned tomatoes for a milder version.
Cheese (cheddar, Monterey Jack, or Velveeta) – Melts into the sauce for creaminess. Shred fresh cheese for the best texture.
Chicken broth & beef broth – Infuse the pasta with extra savory depth. You can use just one type if needed.

Milk – Balances the acidity and adds creaminess to the sauce.
Butter & garlic – Build a flavorful base for the sauce.

Step-by-Step Instructions

Step 1: Heat a large pot or deep skillet over medium-high heat. Add ground beef and cook, breaking it up with a spoon, until browned. Drain excess grease.

Step 2: Add butter and minced garlic to the pot. Stir for about 30 seconds until fragrant.

Step 3: Stir in taco seasoning, Worcestershire sauce, tomato paste, and Rotel tomatoes. Mix well so everything is evenly coated.

Step 4: Pour in the chicken and beef broth, followed by the milk. Stir to combine, then bring the mixture to a gentle boil.

Step 5: Add the pasta shells, making sure they’re fully submerged in the liquid. Reduce the heat to medium-low, cover, and let simmer for about 10-12 minutes, stirring occasionally. Check for doneness by tasting a piece of pasta.

Step 6: Once the pasta is tender, turn the heat to low. Gradually add shredded cheese, stirring until melted and fully incorporated into the sauce.

Step 7: Let the pasta sit for a couple of minutes to thicken. Serve hot, garnished with extra cheese or chopped fresh cilantro.

Beginner Tips and Notes

Avoid overcooking the pasta – It will continue to absorb sauce as it sits, so remove it from heat when it’s slightly firmer than you like.
Cheese tip – Always shred cheese from a block for better melting. Pre-shredded cheese has anti-caking agents that can make the sauce grainy.
Want extra heat? Add chopped jalapeños or a dash of hot sauce.

If the sauce is too thick – Stir in a splash of milk or broth to loosen it up.
To make it vegetarian – Swap ground beef for black beans or sautéed mushrooms.

Serving Suggestions

Serve with a simple side salad to add freshness.

Pair it with garlic bread or warm tortillas for a complete meal.
Add a dollop of sour cream or guacamole for extra richness.
For a fun twist, use leftovers as a taco filling or over baked potatoes.

Storage and Reheating

Refrigerate: Store in an airtight container for up to 3 days.
Freeze: Keep in a freezer-safe container for up to 3 months.
Reheat: Warm on the stove over low heat with a splash of milk or broth to restore the creamy texture.

Cooking doesn’t have to be intimidating, and this one-pot cheesy taco pasta is proof. If you’re looking for an easy, satisfying meal with minimal cleanup, this is your go-to dish. Try it out, experiment with different ingredients, and let me know how it turned out in the comments.

FAQ About Cheesy One-Pot Taco Pasta

Can I use a different type of pasta?

Yes! While medium pasta shells work great for scooping up the sauce, you can use rotini, penne, or bowtie pasta. Just follow the cooking time on the package and adjust as needed.

How do I make this dish less spicy?

To tone down the spice, use plain diced tomatoes instead of Rotel, opt for mild taco seasoning, and skip any optional spicy ingredients like jalapeños.

Can I make this recipe ahead of time?

Yes, you can prepare it in advance and store it in the refrigerator for up to 3 days. Reheat on the stovetop with a splash of broth or milk to restore the creamy consistency.

What are some protein alternatives to ground beef?

Ground turkey, ground chicken, or even shredded rotisserie chicken work well. You can also make it vegetarian by using black beans or sautéed mushrooms.

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