One-Pot Cheesy Taco Pasta

Busy weeknights call for simple solutions, and this One-Pot Cheesy Taco Pasta is exactly that! Imagine a complete meal cooking in a single pot, minimizing cleanup and maximizing flavor. This dish combines savory taco goodness with creamy, cheesy pasta for an irresistible family dinner. With just 30 minutes from start to finish, you’ll have a delicious, hearty meal ready to enjoy.

Exploring the numerous advantages, many sources highlight how one-pot meals simplify dinner preparation by reducing cleanup and maximizing flavor.

Why You’ll Love This One-Pot Taco Pasta

You’re going to adore this taco pasta recipe for so many fantastic reasons!

• Effortless One-Pot Cleanup: Cook everything in a single pot, making after-dinner chores a breeze.
• Quick 30-Minute Family Dinner: Get a satisfying meal on the table in about half an hour, perfect for busy schedules.
• Cheesy, Creamy, Satisfying Flavor: Indulge in rich, savory taco flavors perfectly blended with a velvety cheese sauce.
• Better Than Boxed Helper: This homemade version offers superior taste and quality compared to store-bought mixes.
• Customizable for Any Taste: Easily adjust ingredients to suit picky eaters or specific dietary preferences.
• Perfect for Busy Weeknights: It’s a go-to recipe when you need a delicious, fuss-free meal without a lot of effort.

Ingredients

Gather these simple ingredients to create your incredible one-pot taco pasta! The combination of fresh and pantry staples ensures maximum flavor with minimal fuss, making this a truly satisfying meal.

• 1 cup Cheddar cheese, shredded
• 1 cup Monterey Jack Cheese, shredded
• 4 oz. Velveeta cheese, cut into cubes (equal to 1/3 cup)* can sub with ¾ cup shredded cheese
• 1 lb. Ground Beef, 85% lean
• 1 Tablespoon Butter
• 2 cloves Garlic, minced
• 1 oz. packet Taco Seasoning
• 1 Tablespoon Worcestershire sauce
• 2 Tablespoons Tomato paste
• 1 cup Beef broth
• 1 cup Chicken broth
• 1 cup Whole milk, at room temp
• 1 (10 oz.) can Rotel Tomatoes with green chilies, undrained
• ½ lb. Medium pasta shells, see notes

A typical blend of spices for taco seasoning often includes paprika, chili powder, cumin, and garlic powder.

Notes & Substitutions

For the best results, shred your own cheese from a block; it melts much smoother than pre-shredded varieties. If Velveeta isn’t your preference, substitute with an additional ¾ cup of shredded Monterey Jack or cheddar cheese. You can easily swap ground beef for ground turkey, chicken, or even a plant-based crumble for a different twist. Medium pasta shells work wonderfully, but rotini, penne, or elbow macaroni are great alternatives. Feel free to use all beef broth or all chicken broth if you don’t have both on hand. To boost the nutrition and flavor, consider adding optional mix-ins like drained canned corn, black beans, or diced bell peppers with the Rotel.

Equipment

You won’t need many special tools to create this delicious taco pasta dish. Just a few kitchen essentials will do the trick!

• Large high-walled pot or Dutch oven
• Box cheese grater (optional, if shredding block cheese)
• Garlic mincer/twister (optional, or use a knife)
• Measuring cups and spoons
• Silicone spatula

Instructions

Creating this flavorful one-pot taco pasta is incredibly straightforward. Follow these steps for a delicious, stress-free meal perfect for any night of the week.

1. Shred the cheddar and Monterey Jack cheese from a block. Set them aside at room temperature; this helps them melt smoothly into the sauce later.
2. Place your large high-walled pot or Dutch oven over medium-high heat. Add the ground beef and cook, crumbling it as it browns, until no pink remains. Carefully drain any excess grease from the pot.
3. Reduce the heat to medium. Add the butter to the same pot, allowing it to melt. Then, add the minced garlic and cook for just 1 minute until fragrant, being careful not to burn it.
4. Stir in all remaining ingredients except for the shredded cheese and pasta. This includes the taco seasoning, Worcestershire sauce, tomato paste, beef broth, chicken broth, whole milk, and undrained Rotel tomatoes with green chilies. Mix everything well to combine.
5. Increase the heat to bring the mixture to a gentle boil. Once bubbling gently, add the medium pasta shells, ensuring they are fully submerged in the liquid.
6. Cover the pot tightly and cook the pasta according to the package instructions. This usually takes about 8-10 minutes for medium shells.
7. Midway through the cooking time, lift the lid and slide a silicone spatula along the bottom of the pot. This helps to lift any ingredients that might be settling or sticking, ensuring even cooking and preventing scorching.
8. After the recommended cooking time, remove the cover and check the pasta for doneness. Taste-test a noodle to ensure it’s cooked to your desired al dente texture. If it needs more time, cover the pot again and continue cooking, checking every minute or two, until perfectly tender.
9. Once the pasta is cooked, turn the heat down to low. Gradually stir in the shredded cheddar and Monterey Jack cheeses, along with the cubed Velveeta (if using). Continue stirring gently until all the cheese has melted into a smooth, creamy sauce.
10. The sauce will seem plentiful at first, but it will thicken as it stands, and the pasta will continue to absorb some of the liquid. Serve your one-pot cheesy taco pasta immediately once it reaches your desired consistency. Enjoy every cheesy, savory bite!

Pro Tips & Troubleshooting

For the best taco pasta experience, keep these tips in mind.

• Adjust Pasta Quantity: If you prefer a saucier dish, use slightly less pasta (e.g., ¼ lb.). For a denser pasta dish, stick to the ½ lb.
• Prevent Sticking: Stirring the pasta halfway through cooking is crucial. It keeps the noodles from clumping together and ensures even cooking.
• Room Temperature Cheese: Make sure your shredded cheese is near room temperature before adding. This helps it melt smoothly and prevents a grainy texture.
• Don’t Overcook Pasta: Cook the pasta just until al dente. It will continue to absorb liquid and soften slightly as it sits in the hot sauce.
• Manage Spice Level: Control the heat by choosing mild or hot Rotel tomatoes. For extra spice, add a pinch of cayenne pepper or a dash of your favorite hot sauce.
• Fresh Garlic: Using fresh minced garlic significantly enhances the flavor profile of this comforting dish.

Serving, Storage, & Variations

This versatile taco pasta is a crowd-placer that’s easy to customize and enjoy over several days.

Serving Suggestions

Serve your delicious cheesy taco pasta warm with classic taco toppings. Offer a bowl of sour cream, chopped fresh cilantro, diced avocado, or a squeeze of lime juice. Crushed tortilla chips or a sprinkle of extra shredded cheese also make fantastic additions. Pair it with a simple green salad or some steamed vegetables for a complete meal.

Storage & Reheating

Store any leftover taco shells pasta in an airtight container in the refrigerator for up to 3 days. For longer storage, you can freeze it for up to 3 months. When reheating, add a splash of milk or broth to loosen the sauce. Gently warm it on the stovetop over low heat, stirring occasionally, or microwave in intervals, stirring between each, until heated through.

Variations

Get creative with your taco pasta!

• Protein Options: Swap ground beef for ground turkey, chicken, or even lentils for a vegetarian version.
• Vegetable Additions: Stir in canned corn, black beans, diced bell peppers, or sliced olives during the last few minutes of cooking.
• Alternative Cheeses: Experiment with pepper jack for a spicy kick, or cotija cheese crumbled on top for an authentic Mexican flavor.
• Spice Level: To make it spicier, add a chopped jalapeño with the garlic or a pinch of red pepper flakes. For milder flavor, use plain diced tomatoes instead of Rotel.

Nutrition

Enjoy this hearty one-pot cheesy taco pasta knowing it provides a satisfying meal! One generous serving offers a good balance of protein and carbohydrates, making it a fulfilling option for dinner. This nutritional information is an estimate and can vary based on specific ingredients and brands used.

FAQ

Got questions about making the best one-pot taco pasta? Here are some quick answers to common queries!

• Can I use a different type of ground meat? Yes, absolutely! Ground turkey, chicken, or even a plant-based crumble work wonderfully as substitutes for ground beef in this recipe.
• What if my pasta isn’t cooking through? If your pasta is still hard, add a little more broth or water, cover the pot, and continue cooking for a few more minutes until tender.
• Can I make this dairy-free? You can try using dairy-free cheese shreds and dairy-free milk, but the Velveeta element would require a specific dairy-free processed cheese alternative.
• How can I add more vegetables? Stir in canned corn, black beans, or finely diced bell peppers along with the Rotel for extra nutrients and texture.
• Is this recipe spicy? The spice level comes primarily from the taco seasoning and Rotel tomatoes. You can choose mild or hot versions of both to adjust the heat to your preference.

Conclusion

This One-Pot Cheesy Taco Pasta truly is a weeknight wonder, delivering incredible flavor with minimal effort. It embodies simplicity, making dinner stress-free and delicious for everyone. So go ahead, give this recipe a try and transform your dinner routine. We’re confident it will become a new family favorite that you’ll make again and again. Share your creations and let us know how much you loved this quick and easy meal!

One-Pot Cheesy Taco Pasta

This one-pot recipe delivers a comforting and flavorful meal featuring seasoned ground beef, tender pasta, and a rich, cheesy sauce with a hint of taco spice, all cooked in a single pot for easy cleanup.

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Prep Time 15 minutes mins

Cook Time 25 minutes mins

Total Time 40 minutes mins

Servings: 6 servings

Calories: 500

Ingredients Equipment Method Notes

Ingredients

  

Main Ingredients

• 1 cup Cheddar cheese shredded
• 1 cup Monterey Jack Cheese shredded
• 4 oz Velveeta cheese cut into cubes (equal to 1/3 cup)* can sub 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 temp
• 1 can Rotel Tomatoes with green chilies 10 oz., undrained
• 0.5 lb Medium pasta shells see notes

Equipment

• High-walled pot or Dutch oven
• Silicone spatula

Method

 

Instructions

1. Shred cheddar and Monterey Jack cheese, then set aside at room temperature.
2. In a high-walled pot or Dutch oven, cook and crumble the ground beef over medium-high heat, then drain any grease.
3. Melt butter in the same pot, add minced garlic, and cook for one minute.
4. Add all remaining ingredients, except the cheeses and pasta, and stir them together.
5. Bring the mixture to a gentle boil, add the pasta, submerge it, and cook covered according to package directions, stirring halfway through.
6. Remove the cover and check pasta for doneness; if needed, cover and cook further until desired texture.
7. Reduce heat to low and gradually stir in the shredded cheese until it is fully melted.
8. The sauce will thicken as it stands and the pasta continues to absorb it.
9. Serve once the desired consistency is achieved.

Notes

The sauce will thicken significantly upon standing as the pasta continues to absorb the liquid. Adjust consistency with a splash of milk or broth if preferred looser.