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This creamy, cheesy, and flavorful Taco Pasta is a one-pot wonder that combines the best of tacos and pasta in a single dish. With tender pasta shells, seasoned ground beef, and a rich cheesy sauce, this recipe is a family favorite and perfect for busy weeknights.

Ingredients

Cheeses:
- 1 cup shredded cheddar cheese
- 1 cup shredded Monterey Jack cheese
- 4 oz. Velveeta cheese, cubed (equal to ⅓ cup; can substitute with ¾ cup shredded cheese)
Protein:
- 1 lb. ground beef (85% lean)
Seasonings and Flavorings:
- 1 tablespoon butter
- 2 cloves garlic, minced
- 1 oz. packet taco seasoning
- 1 tablespoon Worcestershire sauce
- 2 tablespoons tomato paste
Liquids:
- 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 (see notes)

Instructions

1. Prepare the Cheese

Shred the cheddar and Monterey Jack cheeses from a block. Set them aside to bring to room temperature for smoother melting.

2. Cook the Ground Beef

In a high-walled pot or Dutch oven, cook and crumble the ground beef over medium-high heat. Drain the grease and set the beef aside.

3. Sauté Aromatics

Melt the butter in the same pot and add the minced garlic. Cook for 1 minute until fragrant.

4. Combine Ingredients

Add the taco seasoning, Worcestershire sauce, tomato paste, beef broth, chicken broth, milk, and Rotel tomatoes. Stir until well combined.

5. Cook the Pasta

Bring the mixture to a gentle boil. Add the pasta and submerge it in the liquid. Cover and cook according to the pasta package instructions. Stir halfway through with a silicone spatula to prevent sticking.
Remove the cover and test the pasta for doneness. If needed, cover and cook for a bit longer until the desired texture is achieved.

6. Add the Cheese

Reduce the heat to low. Gradually stir in the cheddar, Monterey Jack, and Velveeta cheese until melted and the sauce is smooth. Note: The sauce will thicken as it stands and the pasta absorbs more liquid.

7. Serve

Serve the Taco Pasta warm once the sauce reaches your desired consistency.

Why You’ll Love This Recipe

One-Pot Meal: Minimal cleanup with everything cooked in a single pot.
Quick and Easy: Ready in under 30 minutes, perfect for busy evenings.
Cheesy Goodness: A rich and creamy sauce that’s loaded with flavor.
Family-Friendly: A hit with kids and adults alike.

Tips

Use freshly shredded cheese from a block for the best melting results.
Stir the pasta occasionally while cooking to prevent sticking.
Allow the cheese to come to room temperature for smoother melting.
Don’t overcook the pasta; aim for al dente as it will continue to soften in the sauce.

Variations and Substitutions

Protein: Substitute ground beef with ground turkey, chicken, or plant-based meat.
Pasta: Try rotini, penne, or elbow macaroni instead of shells.
Cheese: Experiment with pepper jack, gouda, or colby jack for a twist.
Spicy: Add a pinch of cayenne pepper or top with diced jalapeños for extra heat.
Vegetarian: Swap the ground beef with black beans or crumbled tofu and use vegetable broth.

FAQs

Can I make this ahead of time?
Yes, but the pasta may absorb more sauce as it sits. Reheat gently on the stovetop with a splash of milk or broth to loosen the sauce.

Can I freeze leftovers?
Freezing is possible, but the texture of the sauce may change slightly upon reheating due to the dairy. Store in an airtight container for up to 2 months.

Can I use low-fat cheese?
Full-fat cheese melts better and provides a creamier texture, but low-fat cheese can be used if preferred.

Serving

Serve Taco Pasta hot with a sprinkle of fresh cilantro, diced green onions, or crushed tortilla chips for garnish.
Pair it with a side salad or steamed vegetables for a balanced meal.

Suggestions

Add a dollop of sour cream or guacamole on top for added richness.
Serve with warm tortillas or cornbread for a hearty accompaniment.
Pair with a cold drink like iced tea or lemonade for a refreshing contrast.