Taco Pasta (One Pot!)

This easy Taco Pasta recipe is a quick and creamy one-pot dinner that’s perfect for busy weeknights. Made with ground beef, taco seasoning, Rotel tomatoes, and plenty of cheese, it’s a family-friendly meal that combines the flavors of tacos and comforting pasta. Ready in under 30 minutes with minimal cleanup, it’s sure to become a weeknight favorite.

Ingredients:

• 1 cup Cheddar cheese, shredded
• 1 cup Monterey Jack cheese, shredded
• 4 oz. Velveeta cheese, cubed (or substitute with ¾ cup shredded cheese)
• 1 lb. Ground beef (85% lean)
• 1 tablespoon Butter
• 2 cloves Garlic, minced
• 1 oz. Taco seasoning packet
• 1 tablespoon Worcestershire sauce
• 2 tablespoons Tomato paste
• 1 cup Beef broth
• 1 cup Chicken broth
• 1 cup Whole milk (at room temperature)
• 1 (10 oz.) can Rotel tomatoes with green chilies (undrained)
• ½ lb. Medium pasta shells (see notes)

Instructions:

1. Prepare the Cheese: Shred the cheddar and Monterey Jack cheese from a block and set aside. Allow it to come close to room temperature for easier melting.
2. Cook the Beef: In a large high-walled pot or Dutch oven, cook the ground beef over medium-high heat until browned and crumbled. Drain excess grease and set the beef aside.
3. Sauté Garlic: Melt the butter in the same pot, then add the minced garlic. Sauté for about 1 minute until fragrant.
4. Combine Ingredients: Add the taco seasoning, Worcestershire sauce, tomato paste, beef broth, chicken broth, milk, and Rotel tomatoes. Stir to combine.
5. Cook the Pasta: Bring the mixture to a gentle boil. Stir in the pasta, ensuring it is submerged in the liquid. Cover the pot and cook according to the pasta package instructions. Stir halfway through cooking to prevent sticking.
6. Check Doneness: Remove the lid and check the pasta for doneness. If it needs more time, cover and cook a little longer until the desired texture is achieved.
7. Add Cheese: Reduce the heat to low. Gradually stir in the cheddar, Monterey Jack, and Velveeta (or substitute cheese) until fully melted and creamy.
8. Thicken the Sauce: Allow the dish to stand for a few minutes. The sauce will thicken, and the pasta will continue absorbing it.
9. Serve: Once the desired consistency is achieved, serve warm and enjoy!

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Why You’ll Love This Recipe

• One-Pot Convenience: Minimal cleanup with everything cooked in a single pot.
• Rich & Creamy: A perfectly cheesy and flavorful dish that combines taco spices with comforting pasta.
• Versatile: Easy to customize with your favorite toppings or added ingredients.
• Quick Meal: Ready in under 30 minutes, making it perfect for weeknights.

Tips

• Shred Your Own Cheese: Pre-shredded cheese doesn’t melt as smoothly due to added anti-caking agents.
• Room Temperature Dairy: Ensure milk and cheese are at room temperature to prevent curdling and encourage smooth blending.
• Pasta Check: Stir halfway through cooking to prevent sticking and ensure even cooking.
• Sauce Consistency: Let the dish sit for a few minutes to thicken naturally before serving.

Variations and Substitutions

• Protein Options: Substitute ground beef with ground turkey, chicken, or plant-based meat for a different twist.
• Cheese Swap: Try Pepper Jack, Colby, or Gouda for a unique flavor profile.
• Add Veggies: Include diced bell peppers, corn, or black beans for extra nutrition.
• Spice Level: Use hot Rotel or add diced jalapeños for a spicier kick.
• Gluten-Free: Swap pasta shells with a gluten-free alternative.

FAQs

Q: Can I make this ahead of time? A: Yes! Reheat gently on the stovetop or in the microwave, adding a splash of milk if needed to loosen the sauce.

Q: Can I freeze leftovers? A: This dish is best enjoyed fresh, but you can freeze it for up to 2 months. Thaw overnight in the fridge and reheat gently.

Q: What can I use instead of Velveeta? A: Substitute Velveeta with ¾ cup of any smooth-melting cheese, like extra Monterey Jack or cream cheese.

Serving and Suggestions

• Serve topped with crushed tortilla chips, sour cream, diced avocado, or fresh cilantro for added texture and flavor.
• Pair with a simple green salad or roasted vegetables for a complete meal.
• Great as leftovers—store in an airtight container in the refrigerator for up to 3 days.