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Taco Pasta (One Pot!) Recipe

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4.2 from 32 reviews

This delicious Taco Pasta recipe is a comforting one-pot meal that combines seasoned ground beef with creamy, cheesy pasta and a zesty tomato base. Ready in just 30 minutes, it’s perfect for busy weeknights, offering a flavorful twist on traditional pasta with a Tex-Mex flair.

  • Total Time: 30 minutes
  • Yield: 6 servings

Ingredients

Cheeses

  • 1 cup Cheddar cheese, shredded
  • 1 cup Monterey Jack cheese, shredded
  • 4 oz Velveeta cheese, cut into cubes (or substitute with ¾ cup shredded cheese)

Meat

  • 1 lb Ground beef (85% lean)

Vegetables & Aromatics

  • 2 cloves Garlic, minced
  • 1 (10 oz) can Rotel tomatoes with green chilies, undrained

Liquids & Sauces

  • 1 tablespoon Worcestershire sauce
  • 2 tablespoons Tomato paste
  • 1 cup Beef broth
  • 1 cup Chicken broth
  • 1 cup Whole milk, at room temperature

Dry & Seasonings

  • 1 oz packet Taco seasoning
  • 1 tablespoon Butter
  • ½ lb Medium pasta shells

Instructions

  1. Prepare the cheeses: Shred the cheddar and Monterey Jack cheeses from a block and set them aside. Allow the cheeses to come near room temperature to help them melt smoothly into the pasta sauce later.
  2. Cook the ground beef: Heat a high-walled pot or Dutch oven over medium-high heat. Add the ground beef and cook, crumbling it with a spoon, until browned and fully cooked through. Drain excess grease from the pot and set the beef aside.
  3. Sauté the garlic: Using the same pot, melt the butter over medium heat. Add the minced garlic and cook for about 1 minute until fragrant, being careful not to burn it.
  4. Add remaining sauce ingredients: Stir in the taco seasoning, Worcestershire sauce, tomato paste, beef broth, chicken broth, whole milk, and undrained Rotel tomatoes. Mix everything thoroughly to combine all flavors.
  5. Cook the pasta: Bring the mixture to a gentle boil. Add the medium pasta shells, ensuring they are submerged in the liquid. Cover the pot and cook according to the pasta package instructions, typically around 8-10 minutes. Halfway through cooking, gently slide a silicone spatula along the bottom of the pot to lift any ingredients sticking to prevent burning.
  6. Check pasta doneness: Remove the cover and test a pasta shell for doneness. If it’s not fully cooked, cover and continue cooking a few minutes longer until the desired tenderness is reached.
  7. Melt the cheeses: Reduce the heat to low and gradually stir in the shredded cheddar, Monterey Jack, and cubed Velveeta cheeses. Stir continuously until the cheeses have melted completely and the sauce is creamy.
  8. Finish and serve: The sauce will be quite saucy initially but will thicken as it stands. The pasta will keep absorbing the flavorful sauce. Serve once your preferred consistency is achieved for a rich and hearty meal.

Notes

  • If Velveeta is unavailable, substitute with ¾ cup of a mild melting cheese to achieve similar creaminess.
  • Medium pasta shells are recommended as they hold the sauce well, but other short pasta shapes like rotini or penne can be used.
  • Ensure milk is at room temperature before adding to prevent curdling during cooking.
  • Using a high-walled pot or Dutch oven helps cook the pasta evenly and reduces sticking.
  • Author: Madelynn
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: Tex-Mex

Find it online: https://allyumcooks.com/taco-pasta-one-pot-recipe/