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Taco Pasta (One Pot!) Recipe

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4.2 from 10 reviews

This comforting One Pot Taco Pasta combines cheesy, savory ground beef with flavorful taco seasoning, tomatoes, and tender pasta shells. Perfect for a quick and satisfying weeknight dinner, it features a creamy sauce enriched with cheddar, Monterey Jack, and Velveeta cheeses, all cooked together in one pot for easy cleanup.

Ingredients

Cheese

  • 1 cup Cheddar cheese, shredded
  • 1 cup Monterey Jack cheese, shredded
  • 4 oz. Velveeta cheese, cut into cubes (equal to 1/3 cup) (can substitute with ¾ cup shredded cheese)

Meat & Butter

  • 1 lb. Ground beef (85% lean)
  • 1 Tablespoon Butter

Aromatics & Seasonings

  • 2 cloves Garlic, minced
  • 1 oz. packet Taco seasoning
  • 1 Tablespoon Worcestershire sauce
  • 2 Tablespoons Tomato paste

Liquids & Vegetables

  • 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

Pasta

  • ½ lb. Medium pasta shells

Instructions

  1. Prepare the Cheese: Shred the cheddar and Monterey Jack cheese from a block and set aside. Aim for them to be near room temperature to help melt smoothly into the pasta sauce.
  2. Cook the Ground Beef: In a high-walled pot or Dutch oven, cook and crumble the ground beef over medium-high heat until browned. Drain off the grease thoroughly to avoid excess fat in the dish.
  3. Sauté Garlic: Melt the butter in the same pot used for the beef, then add the minced garlic. Cook for about 1 minute until fragrant, stirring frequently to prevent burning.
  4. Add Remaining Ingredients Except Cheese and Pasta: Stir in the taco seasoning, Worcestershire sauce, tomato paste, beef broth, chicken broth, whole milk, and undrained Rotel tomatoes. Mix well to combine all ingredients into a cohesive sauce.
  5. Cook the Pasta: Bring the mixture to a gentle boil. Submerge the pasta shells fully in the liquid, cover the pot, and cook following the pasta package instructions. Halfway through cooking, slide a silicone spatula along the bottom of the pot to lift any ingredients that may be sticking or settling to prevent burning.
  6. Check Pasta Doneness: Remove the lid and test a noodle. If the pasta isn't tender enough, cover and cook for a few minutes longer until it reaches your desired texture.
  7. Incorporate the Cheese: Lower the heat to low and gradually stir in the shredded cheddar, Monterey Jack, and Velveeta cheeses until fully melted and the sauce becomes creamy.
  8. Finalize the Sauce: The sauce will be somewhat runny immediately after cooking but will thicken as it stands, with the pasta absorbing more liquid over time.
  9. Serve: Once the sauce reaches your preferred consistency, dish out portions and enjoy your cheesy, flavorful One Pot Taco Pasta.

Notes

  • Using Velveeta cheese adds a creamy meltiness but can be substituted with additional shredded cheese based on preference.
  • Make sure the shredded cheeses are closer to room temperature to melt smoothly into the sauce.
  • Halfway stirring the pasta prevents sticking and ensures even cooking.
  • Adjust the taco seasoning amount for spiciness preferred.
  • This recipe is best served immediately but leftovers can be stored and reheated, with additional milk added to loosen the sauce if it thickens too much.
  • Medium pasta shells work well, but other short pasta shapes like elbow macaroni or rotini can be substituted.

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