Taco Pasta One Pot is the perfect fusion of two beloved cuisines: Mexican and Italian. This creamy, cheesy one-pot dish combines tender pasta shells with seasoned ground beef, tangy Rotel tomatoes, and a rich taco-inspired sauce. Ready in just 30 minutes, it’s a quick, hearty meal perfect for busy weeknights or when you’re craving comfort food with a zesty kick!
Taco Pasta One Pot Recipe
This one-pot Taco Pasta One Pot is an easy, flavorful dinner that will have everyone coming back for seconds. Ground beef, melted cheese, and pasta are simmered in a creamy, taco-spiced sauce, creating a delicious dish that’s as fun to eat as it is easy to make.
Why You’ll Love This Taco Pasta One Pot
- One Pot Wonder: Minimal cleanup for maximum flavor.
- Quick and Easy: Ready in just 30 minutes, perfect for busy weeknights.
- Customizable: Add your favorite taco toppings or mix-ins to make it your own.
Ingredients Notes for Taco Pasta One Pot
- 1 cup cheddar cheese + 1 cup Monterey Jack cheese: Shred from a block for the creamiest, meltiest texture.
- 4 oz. Velveeta cheese: Adds extra creaminess; can be substituted with shredded cheese if preferred.
- 1 lb. ground beef (85% lean): Provides rich flavor while keeping the dish from being overly greasy.
- 1 tablespoon butter + 2 cloves garlic: Enhances the base flavor.
- 1 oz. taco seasoning: Brings the classic taco flavor.
- 1 tablespoon Worcestershire sauce: Adds depth and umami.
- 2 tablespoons tomato paste: Thickens the sauce and boosts the tomato flavor.
- 1 cup beef broth + 1 cup chicken broth: Provides a flavorful cooking liquid for the pasta.
- 1 cup whole milk: Balances the richness of the sauce.
- 1 (10 oz.) can Rotel tomatoes with green chilies: Adds a zesty, slightly spicy kick.
- ½ lb. medium pasta shells: The perfect shape to catch all the cheesy sauce goodness.
Kitchen Tools Needed for Taco Pasta One Pot
- Large pot or Dutch oven (high-walled for one-pot cooking)
- Wooden spoon or silicone spatula
- Cheese grater
- Measuring cups and spoons
How to Make Taco Pasta One Pot
Step 1: Prepare the Cheese
Shred the cheddar and Monterey Jack cheese from a block and set aside. Allow the cheese to come near room temperature for smooth melting.
Step 2: Cook the Ground Beef
In a large pot or Dutch oven, cook and crumble the ground beef over medium-high heat. Drain any excess grease and set the beef aside in the same pot.
Step 3: Sauté Garlic
Melt the butter in the pot and add the minced garlic. Sauté for 1 minute until fragrant.
Step 4: Combine Ingredients
Add the taco seasoning, Worcestershire sauce, tomato paste, beef broth, chicken broth, milk, and Rotel tomatoes to the pot. Stir to combine the flavors.
Step 5: Cook the Pasta
Bring the mixture to a gentle boil. Add the pasta shells, ensuring they are fully submerged in the liquid. Cover the pot and cook according to the pasta package instructions. Stir halfway through to prevent sticking.
Step 6: Test for Doneness
Remove the cover and taste a pasta shell for doneness. If needed, cover and cook a few minutes longer until the pasta is tender.
Step 7: Add the Cheese
Reduce the heat to low. Gradually stir in the cheddar, Monterey Jack, and Velveeta cheese until melted and creamy.
Step 8: Adjust and Serve
The sauce will thicken as it stands, and the pasta will continue to absorb the flavors. Serve warm, garnished with your favorite taco toppings like sour cream, cilantro, or diced avocado.
How to Store Taco Pasta One Pot
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or on the stovetop, adding a splash of milk or broth to loosen the sauce.
Taco Pasta One Pot Variations
- Protein Swap: Use diced or shredded chicken, turkey, or ground pork instead of beef.
- Spicy Upgrade: Add diced jalapeños, hot sauce, or a pinch of cayenne pepper for extra heat.
- Vegetarian Option: Skip the meat and add black beans, corn, or bell peppers.
- Different Pasta Shapes: Substitute with rotini, penne, or bow tie pasta based on your preference.
What to Serve with Taco Pasta One Pot
- Taco Toppings: Sour cream, salsa, guacamole, or fresh cilantro enhance the flavors.
- Side Salad: A crisp green salad with a light vinaigrette balances the richness.
- Garlic Bread: Perfect for scooping up the creamy sauce.
Top Tips for Perfect Taco Pasta One Pot
- Shred Cheese Fresh: Block cheese melts smoother than pre-shredded varieties, which contain anti-caking agents.
- Monitor Cooking Time: Stir halfway through to ensure even cooking and prevent sticking.
- Customize Seasoning: Adjust the taco seasoning or Worcestershire sauce based on your taste preferences.
- Add Cheese Gradually: Stir in cheese slowly on low heat to avoid clumps.
- Extra Sauce: The pasta will absorb the sauce as it sits, so feel free to add a little more broth or milk when reheating.
Helpful Notes
- Velveeta cheese is optional but recommended for its creamy texture. Substitute with an extra ¾ cup of shredded cheese if desired.
- Use all chicken broth or all beef broth if you prefer, rather than a combination.
- For a complete meal, mix in veggies like corn or diced bell peppers.
Tips from Well-Known Chefs
- Rachael Ray: “Toast the spices in butter for a deeper flavor before adding liquids.”
- Ina Garten: “Use high-quality cheeses and freshly grated garlic for the best results.
- Emeril Lagasse: “Kick it up a notch with fresh jalapeños or your favorite hot sauce!”
Frequently Asked Questions (FAQ)
1. Can I use a different type of pasta?
Yes! Rotini, penne, or bow tie pasta work well. Adjust cooking times based on the box instructions.
2. Can I make this ahead of time?
Yes! Store it in the fridge and reheat on the stovetop, adding a splash of broth or milk to refresh the sauce.
3. Can I make this spicier?
Absolutely! Add diced jalapeños, cayenne pepper, or hot sauce for extra heat.
4. Can I freeze Taco Pasta One Pot?
While it’s best enjoyed fresh, you can freeze it in an airtight container for up to 3 months. Thaw in the fridge overnight and reheat with extra liquid to maintain the creamy texture.
5. Can I skip the Velveeta?
Yes, substitute it with ¾ cup of shredded cheese for a more traditional cheesy flavor.
Taco Pasta One Pot is a one-pot wonder that delivers creamy, cheesy, taco-inspired goodness in every bite. Quick, easy, and endlessly customizable, it’s a dinner you’ll want to make on repeat!
Taco Pasta One Pot
Ingredients
- – 1 cup Cheddar cheese shredded
- – 1 cup Monterey Jack Cheese shredded
- – 4 oz. Velveeta cheese cut into cubes (equal to 1/3 cup)* (or 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
Instructions
- Prepare the Cheese: Shred the cheddar and Monterey Jack cheese from a block and set aside. It should be near room temperature when added to the pasta sauce.
- Cook Ground Beef: Cook and crumble the ground beef over medium-high heat in a high-walled pot or Dutch oven. Drain grease.
- Cook Garlic: Melt the butter in the same pot and add garlic. Cook for 1 minute.
- Combine Ingredients: Add all remaining ingredients except the cheese and pasta. Stir to combine.
- Cook the Pasta: Bring to a gentle boil. Add the pasta and submerge it in the liquid. Cover and cook according to package instructions. Stir halfway through to prevent sticking.
- Check Doneness: Remove the cover and ensure the pasta is sufficiently cooked. Taste-test a noodle for doneness. If needed, cover and cook longer.
- Melt the Cheese: Turn heat to low. Gradually stir in cheese until melted. The sauce will be plentiful but will thicken as it stands.
- Serve: Serve the pasta once the desired consistency is obtained.
Notes
- This recipe makes a lot of sauce; feel free to use slightly more than ½ lb. of pasta.
- All chicken broth or all beef broth can be used instead of a combination, if preferred.
- Shred cheese from a block for the creamiest consistency; bagged shredded cheese doesn’t melt as well.
- Other pasta shapes, such as rotini, penne, or bow tie pasta, may be used. Adjust cooking time based on the pasta package instructions.
- Diced or shredded chicken can replace ground beef. Mix it in at the end of cooking to avoid toughness.
- Optional ingredient additions: corn, bell peppers, black beans, jalapeños.
