If you’re craving a dish that combines the comforting, cheesy goodness of pasta with the bold, zesty flavors of a taco, you have to try this Creamy One-Pot Taco Pasta Recipe. It’s a perfect weeknight meal that’s quick to prepare yet incredibly satisfying, blending tender pasta shells with seasoned ground beef, three types of melty cheese, and a delightful mix of spices and tomatoes. The magic of cooking everything in one pot means minimal cleanup and maximum flavor, making it a total game-changer for busy cooks who don’t want to sacrifice taste for convenience.
Ingredients You’ll Need
Getting this Creamy One-Pot Taco Pasta Recipe just right starts with simple, straightforward ingredients that each play a crucial role in building layers of flavor, texture, and richness. From the trio of cheeses adding that luscious creaminess to the savory taco seasoning and fresh garlic that elevate the savory notes, these staples will make your kitchen smell incredible even before you dig in.
- 1 cup shredded Cheddar cheese: Adds sharpness and a rich golden color when melted into the sauce.
- 1 cup shredded Monterey Jack cheese: Brings a creamy, mild meltiness that balances the Cheddar’s tang.
- 4 oz Velveeta cheese, cubed (or 3/4 cup shredded cheese): Ensures extra creaminess and smooth texture in the sauce.
- 1 lb ground beef (85% lean): Provides hearty protein and the classic taco flavor foundation.
- 1 tbsp butter: Adds richness and helps bring out the garlic’s aroma.
- 2 cloves garlic, minced: Infuses a fresh, savory punch that brightens the dish.
- 1 oz packet taco seasoning: Packs the essential taco spices that infuse the beef and pasta with bold, zesty flavor.
- 1 tbsp Worcestershire sauce: Adds depth and a subtle tangy umami boost.
- 2 tbsp tomato paste: Concentrates the tomato flavor, giving the sauce body and richness.
- 1 cup beef broth: Builds savory richness for the pasta sauce base.
- 1 cup chicken broth: Lightens the broth blend, balancing the beef stock.
- 1 cup whole milk, at room temperature: Creates a luxuriously creamy sauce texture.
- 1 (10 oz) can Rotel tomatoes with green chilies, undrained: Adds a fresh tomato zing with a mild kick of heat.
- 1/2 lb medium pasta shells (or other short pasta): Holds onto sauce nicely with their cup-like shape.
How to Make Creamy One-Pot Taco Pasta Recipe
Step 1: Prepare the Cheese
Before you heat up your stove, shred the Cheddar and Monterey Jack cheeses to let them come to room temperature. This simple prep makes them melt beautifully later on when you stir them into the pasta.
Step 2: Cook the Beef
In a large, high-walled pot or Dutch oven, brown the ground beef over medium-high heat until it’s fully cooked and nicely crumbled. This early step builds the meaty base of your dish. Don’t forget to drain any excess grease for a cleaner, less oily finish.
Step 3: Add Butter and Garlic
Once the beef is ready, melt the butter in the same pot and toss in the minced garlic. Cook it for about a minute until it’s fragrant and just starting to turn golden—this will infuse the whole dish with rich, aromatic flavor.
Step 4: Mix in Liquids and Seasoning
Now the fun begins: stir in the taco seasoning packet, Worcestershire sauce, tomato paste, beef broth, chicken broth, milk, and the can of Rotel tomatoes with their juices. This combination creates the flavorful, soupy foundation your pasta will cook in, giving it that distinctive taco twist.
Step 5: Add Pasta and Cook
Bring your pot to a gentle boil, then submerge the pasta shells into the liquid. Cover the pot and cook according to the pasta package instructions, usually around 10-12 minutes. Be sure to stir halfway through cooking to prevent the pasta from sticking to the bottom.
Step 6: Check Pasta Doneness
After the cooking time, take off the lid and test the pasta for tenderness. If it needs a little longer to reach your perfect bite, cook uncovered for a few more minutes, stirring occasionally to avoid sticking.
Step 7: Add Cheese and Finish
Turn the heat to low and gradually stir in the shredded Cheddar, Monterey Jack, and Velveeta cheese cubes. The cheeses will melt into a creamy, dreamy sauce that clings to every pasta shell. Let the pasta rest for a couple of minutes so the sauce thickens and becomes irresistibly luscious.
How to Serve Creamy One-Pot Taco Pasta Recipe
Garnishes
To take your Creamy One-Pot Taco Pasta Recipe to the next level, top it with fresh garnishes like chopped cilantro, diced tomatoes, sliced green onions, or a dollop of sour cream. Each adds a pop of color and fresh flavor that perfectly cuts through the richness.
Side Dishes
While this dish is a hearty meal on its own, serving it alongside a crisp green salad or some crunchy tortilla chips adds delightful texture contrasts. A simple guacamole or salsa on the side also complements the bold taco flavors beautifully.
Creative Ways to Present
For a festive twist, serve individual portions in small cast-iron skillets or mini casserole dishes. If you’re entertaining, turn it into a taco pasta bar with a variety of toppings like jalapeños, olives, or avocado slices so everyone can customize their dish.
Make Ahead and Storage
Storing Leftovers
This Creamy One-Pot Taco Pasta Recipe stores wonderfully in an airtight container in the refrigerator for up to 3 days. The flavors deepen as it sits, but be sure to add a splash of milk or broth when reheating to keep it nice and creamy.
Freezing
You can freeze leftover taco pasta, but because of the dairy and pasta texture, it’s best to freeze it in single-serve portions to help maintain quality. Thaw overnight in the refrigerator before reheating gently on the stove.
Reheating
Reheat your stored Creamy One-Pot Taco Pasta Recipe on the stovetop over low heat, stirring frequently and adding a little extra milk or broth to restore the creamy consistency. Avoid microwaving for best texture, but if you must, do it in short bursts, stirring in between.
FAQs
Can I use ground turkey instead of ground beef?
Absolutely! Ground turkey is a great lean alternative and will still absorb all the taco seasoning flavors beautifully. Just be sure to cook it thoroughly and drain any excess liquid.
What type of pasta works best for this recipe?
Medium pasta shells are ideal because their shape holds the sauce nicely, but you can also use elbow macaroni, rotini, or penne. Just make sure to adjust cooking times accordingly.
Is this dish spicy?
The heat level is mild thanks to the Rotel tomatoes with green chilies; it has just a gentle kick. If you prefer more spice, you can add extra chopped jalapeños or a pinch of cayenne pepper to suit your taste.
Can I make this recipe vegetarian?
Yes! Swap the ground beef for plant-based crumbles or cooked lentils, and use vegetable broth instead of beef broth. The taco seasoning and cheeses will still give you plenty of flavor.
How thick should the sauce be when finished?
The sauce should be creamy and coat the pasta nicely without being too runny or dry. Letting it sit a few minutes after adding the cheese helps it thicken to the perfect consistency.
Final Thoughts
This Creamy One-Pot Taco Pasta Recipe is a total winner when you want a cozy, flavorful meal without fuss. It’s rich, comforting, and packed with all the best flavors of taco night in a cheesy, satisfying pasta. Give it a try—you’ll love how easy and delicious it is, perfect for feeding family and friends with minimal cleanup and maximum smiles.
Print
Creamy One-Pot Taco Pasta Recipe
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Description
This one-pot Taco Pasta combines the bold flavors of seasoned ground beef, Rotel tomatoes, and a creamy blend of Cheddar, Monterey Jack, and Velveeta cheeses. The pasta cooks right in the savory taco-spiced broth, making this a quick, comforting, and satisfying meal perfect for busy weeknights.
Ingredients
Cheese
- 1 cup shredded Cheddar cheese
- 1 cup shredded Monterey Jack cheese
- 4 oz Velveeta cheese, cubed (or 3/4 cup shredded cheese)
Main Ingredients
- 1 lb ground beef (85% lean)
- 1 tbsp butter
- 2 cloves garlic, minced
- 1 oz packet taco seasoning
- 1 tbsp Worcestershire sauce
- 2 tbsp 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
- 1/2 lb medium pasta shells (or other short pasta)
Instructions
- Prepare the Cheese: Shred the cheddar and Monterey Jack cheese and set aside to bring to room temperature, this helps them melt more evenly later.
- Cook the Beef: In a large, high-walled pot or Dutch oven over medium-high heat, cook and crumble the ground beef until browned. Drain any excess grease from the pot.
- Add Butter and Garlic: Melt the butter in the same pot, then add minced garlic and cook for about 1 minute until fragrant, being careful not to burn it.
- Add Liquids and Seasoning: Stir in the taco seasoning, Worcestershire sauce, tomato paste, beef broth, chicken broth, whole milk, and undrained Rotel tomatoes to the pot. Mix well to combine all ingredients.
- Add Pasta: Bring the mixture to a gentle boil, then add the pasta shells, making sure they are fully submerged in the liquid.
- Cook the Pasta: Cover the pot and cook according to the pasta package instructions, stirring halfway through cooking to prevent the pasta from sticking to the bottom.
- Check Pasta Doneness: Remove the lid and check if the pasta is tender. If it needs more time, continue cooking uncovered until the desired tenderness is reached.
- Add Cheese: Reduce heat to low. Gradually stir in the shredded Cheddar, Monterey Jack, and cubed Velveeta cheeses until melted and creamy.
- Thicken the Sauce: Let the pasta sit on low heat for a few minutes so the sauce can thicken up and become rich and creamy.
- Serve: Serve the creamy taco pasta warm and enjoy a flavorful, cheesy dish that combines classic taco seasoning with comforting pasta.
Notes
- You can substitute Velveeta with more shredded cheese if preferred.
- Adjust the level of spiciness by choosing mild or spicy Rotel tomatoes.
- Use any short pasta shape such as penne, rotini, or elbow macaroni if shells are unavailable.
- For a lower-fat version, substitute whole milk with 2% milk and use leaner ground beef.
- Leftovers store well in the refrigerator for up to 3 days and reheat nicely with a splash of milk to loosen the sauce.
