A fusion of bold taco flavors and comforting pasta, this one-pot taco pasta is a satisfying dish that delivers a creamy, cheesy sauce with every bite. Made in a single pot for easy cleanup, it’s perfect for busy weeknights when you need a meal that’s both quick and hearty. The combination of seasoned ground beef, tender pasta, and a rich, melty cheese sauce makes it a favorite the whole family will enjoy.
Ingredient Breakdown
Every ingredient in this dish plays a key role in building layers of flavor and texture. Lean ground beef (85% lean) is ideal for maintaining a juicy bite without excessive grease. A blend of beef broth, chicken broth, and whole milk creates a deep, savory base while ensuring a creamy, rich sauce. Rotel tomatoes, with their mix of diced tomatoes and green chilies, add a hint of spice and acidity, balancing the richness of the dish. Medium pasta shells are the perfect choice, as their curved shape allows them to hold onto the sauce, making every forkful packed with flavor. A mix of taco seasoning and tomato paste enhances the depth of the dish, infusing it with smoky, slightly tangy, and well-rounded seasoning. Worcestershire sauce contributes umami undertones that complement the richness of the beef. A trio of cheeses—Velveeta, cheddar, and Monterey Jack—ensures a silky, melty consistency that coats the pasta in a smooth, cheesy sauce. Finally, butter and garlic introduce an aromatic depth, adding a warm, flavorful base that ties everything together.
Step-by-Step Cooking Guide
Prepping the Ingredients
Why shredding cheese from a block improves meltability.
The importance of letting cheese reach room temperature before use.
Browning the Beef
How to break down and evenly cook the beef for the best texture.
Draining excess grease to avoid an overly oily sauce.
Sautéing the Aromatics
Melting butter and sautéing garlic to enhance flavor.
The role of garlic in balancing the richness of the dish.
Building the Sauce
Combining taco seasoning, tomato paste, Worcestershire sauce, broths, milk, and Rotel tomatoes.
Stirring everything together to create a cohesive, flavorful base.
Cooking the Pasta
The technique of cooking pasta directly in the sauce for maximum absorption.
Why stirring midway prevents sticking and ensures even cooking.
Adjusting cook time based on pasta texture preference.
Incorporating the Cheese
Gradually adding cheese to achieve a smooth, creamy consistency.
How to prevent clumping by stirring continuously.
Letting the Dish Rest
Why allowing a few minutes for the pasta to sit enhances the final texture.
How the sauce thickens naturally as the pasta absorbs the liquid.
Recipe Tips & Frequently Asked Questions
Best cheese for melting:
Avoid pre-shredded cheese as it contains anti-caking agents that affect smoothness.
Balancing flavors:
Adjust seasoning to personal preference, adding extra taco seasoning or a pinch of cayenne for heat.
Preventing sticky pasta:
Stir occasionally and ensure the pasta is fully submerged.
Storage and reheating:
How to keep leftovers creamy without drying out.
Making it spicier:
Adding hot sauce, extra chilies, or spicy taco seasoning for a kick.
Can I use a different pasta shape?
Best pasta options for absorbing the sauce.
What’s a good substitute for Velveeta?
Alternative cheeses that still provide creaminess.
Can I use ground turkey instead of beef?
Adjustments needed for leaner meat.
How do I make this dish less spicy?
Ways to tone down the heat without losing flavor.
Can I make this dish ahead of time?
Best storage tips and reheating methods.
What to Serve With This Recipe
Toppings & Garnishes: Fresh cilantro, diced avocado, sour cream, or crushed tortilla chips for extra crunch.
Side Dishes: A crisp Mexican-style salad, roasted corn, or black bean salsa.
Bread Pairings: Warm flour tortillas or garlic bread to soak up the cheesy sauce.
This one-pot taco pasta is the ultimate combination of convenience and flavor, making it a perfect go-to meal for weeknights. With bold spices, a creamy cheese sauce, and tender pasta, it’s a dish that satisfies every craving. Whether enjoyed as-is or customized with extra toppings, this recipe is an effortless way to bring taco night to the next level.
Ingredients
1 lb. ground beef (85% lean)
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)
1 oz. packet taco seasoning
2 tablespoons tomato paste
1 tablespoon Worcestershire sauce
1 tablespoon butter
2 cloves garlic, minced
4 oz. Velveeta cheese, cubed (about ⅓ cup) *can substitute with ¾ cup shredded cheese
1 cup shredded cheddar cheese
1 cup shredded Monterey Jack cheese
Instructions
Start by grating the cheddar and Monterey Jack cheese from a block and set them aside. Letting the cheese reach room temperature before adding it to the sauce ensures smooth melting.
In a large, high-walled pot or Dutch oven, cook the ground beef over medium-high heat, breaking it apart as it browns. Once fully cooked, drain any excess grease and set the beef aside.
Using the same pot, melt the butter over medium heat. Add the minced garlic and sauté for about one minute, stirring frequently to prevent burning.
Return the ground beef to the pot and add the taco seasoning, Worcestershire sauce, tomato paste, beef broth, chicken broth, whole milk, and Rotel tomatoes with their juices. Stir well to fully combine the ingredients and create a rich, flavorful base.
Bring the mixture to a gentle boil, then add the pasta. Submerge the shells in the liquid, ensuring they are evenly distributed. Cover the pot and allow the pasta to cook according to the package instructions. About halfway through the cooking process, use a silicone spatula to gently stir the bottom of the pot, preventing any ingredients from sticking or scorching.
Once the pasta is tender, remove the lid and test a noodle for doneness. If it requires more cooking time, cover and allow it to simmer for a few additional minutes until the desired texture is achieved.
Reduce the heat to low and slowly incorporate the cheeses, stirring continuously until melted and fully combined with the sauce. The dish will appear saucy at first, but as it stands, the pasta will absorb some of the liquid, creating a thicker, creamier consistency.
Serve immediately once the sauce has reached your preferred thickness.
One Pot Taco Pasta Recipe
Ingredients
- 1 lb. ground beef 85% lean
- 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
- 1 oz. packet taco seasoning
- 2 tablespoons tomato paste
- 1 tablespoon Worcestershire sauce
- 1 tablespoon butter
- 2 cloves garlic minced
- 4 oz. Velveeta cheese cubed (about ⅓ cup) *can substitute with ¾ cup shredded cheese
- 1 cup shredded cheddar cheese
- 1 cup shredded Monterey Jack cheese
Instructions
- Start by grating the cheddar and Monterey Jack cheese from a block and set them aside. Letting the cheese reach room temperature before adding it to the sauce ensures smooth melting.
- In a large, high-walled pot or Dutch oven, cook the ground beef over medium-high heat, breaking it apart as it browns. Once fully cooked, drain any excess grease and set the beef aside.
- Using the same pot, melt the butter over medium heat. Add the minced garlic and sauté for about one minute, stirring frequently to prevent burning.
- Return the ground beef to the pot and add the taco seasoning, Worcestershire sauce, tomato paste, beef broth, chicken broth, whole milk, and Rotel tomatoes with their juices. Stir well to fully combine the ingredients and create a rich, flavorful base.
- Bring the mixture to a gentle boil, then add the pasta. Submerge the shells in the liquid, ensuring they are evenly distributed. Cover the pot and allow the pasta to cook according to the package instructions. About halfway through the cooking process, use a silicone spatula to gently stir the bottom of the pot, preventing any ingredients from sticking or scorching.
- Once the pasta is tender, remove the lid and test a noodle for doneness. If it requires more cooking time, cover and allow it to simmer for a few additional minutes until the desired texture is achieved.
- Reduce the heat to low and slowly incorporate the cheeses, stirring continuously until melted and fully combined with the sauce. The dish will appear saucy at first, but as it stands, the pasta will absorb some of the liquid, creating a thicker, creamier consistency.
- Serve immediately once the sauce has reached your preferred thickness.
