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.

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)

Ingredients

Scale

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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Instructions

Brown the beef: Heat a large pot or deep skillet over medium-high heat. Add the ground beef and cook, breaking it apart with a spoon, until browned. Drain any excess grease.
Sauté the aromatics: Reduce the heat slightly and add the butter and minced garlic to the pot. Stir continuously for about 30 seconds, allowing the garlic to become fragrant without burning.
Build the flavor base: Stir in the taco seasoning, Worcestershire sauce, and tomato paste until everything is evenly coated. Let it cook for a minute to enhance the flavors.
Add the liquids: Pour in the chicken broth, beef broth, and milk, stirring to combine. Bring the mixture to a gentle boil.
Cook the pasta: Stir in the pasta shells, making sure they are fully submerged in the liquid. Reduce the heat to medium-low, cover, and let simmer for about 10-12 minutes, stirring occasionally to prevent sticking. Check the pasta for doneness by tasting a piece.
Incorporate the cheese: Once the pasta is tender, lower the heat and gradually add the cheddar, Monterey Jack, and Velveeta cheese. Stir continuously until fully melted and combined into a creamy sauce.
Let it rest and serve: Allow the pasta to sit for a couple of minutes so the sauce can thicken. Serve warm, garnished with extra cheese or fresh cilantro if desired.

Notes

If the sauce is too thick, add a splash of milk or broth to thin it out.
For extra heat, add chopped jalapeños or a dash of hot sauce.
Shred cheese from a block for the best melting texture; pre-shredded cheese contains anti-caking agents that can make the sauce grainy.
This dish is easily adaptable—swap the beef for turkey, chicken, or even black beans for a vegetarian option.

Author: Ashely
Prep Time: 5 minutes
Cook Time: 25 minutes
Category: Main Course
Method: One-Pot Cooking
Cuisine: Mexican-American

Nutrition

Serving Size: 1 portion (out of 6)
Calories: 503 kcal
Sugar: 8g
Sodium: 1352mg
Fat: 22g
Saturated Fat: 13g
Unsaturated Fat: 7g
Trans Fat: 1g
Carbohydrates: 39g
Fiber: 3g
Protein: 37g
Cholesterol: 100mg