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“Taco Pasta – One Pot! Recipe

"Taco Pasta – One Pot! Recipe
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★★★★★

4.9 from 24 reviews

This Taco Pasta is a hearty, one-pot meal combining medium pasta shells with a creamy, cheesy taco-flavored sauce and savory ground beef. Perfectly balanced with Velveeta, cheddar, and Monterey Jack cheeses, alongside diced Rotel tomatoes and a robust mix of taco seasoning, tomato paste, and Worcestershire sauce. The dish is quick to prepare, with the pasta cooking directly in the flavorful broth and milk mixture, resulting in a velvety sauce that thickens as it rests. Ideal for a comforting family dinner that brings together the best of Tex-Mex and Italian influences in one easy skillet.

Ingredients

Scale

Cheeses

  • 1 cup Cheddar cheese, shredded
  • 1 cup Monterey Jack cheese, shredded
  • 4 oz. Velveeta cheese, cut into cubes (or ¾ cup shredded cheese as a substitute)

Meat & Dairy

  • 1 lb. Ground beef, 85% lean
  • 1 Tablespoon Butter
  • 1 cup Whole milk, at room temperature

Vegetables & Seasonings

  • 2 cloves Garlic, minced
  • 1 oz. packet Taco seasoning
  • 1 Tablespoon Worcestershire sauce
  • 2 Tablespoons Tomato paste
  • 1 (10 oz.) can Rotel tomatoes with green chilies, undrained

Liquids & Broth

  • 1 cup Beef broth
  • 1 cup Chicken broth

Pasta

  • ½ lb. Medium pasta shells

Instructions

  1. Prepare the Cheese: Shred the cheddar and Monterey Jack cheeses from a block and set aside. Ensure they reach near room temperature so they melt smoothly into the pasta sauce.
  2. Cook the Ground Beef: In a high-walled pot or Dutch oven over medium-high heat, cook and crumble the ground beef until browned. Drain off any excess grease to keep the dish rich but not oily.
  3. Sauté Garlic: Melt the butter in the same pot. Add the minced garlic and cook for about 1 minute until fragrant but not browned.
  4. Add Remaining Ingredients: Stir in the taco seasoning, Worcestershire sauce, tomato paste, Rotel tomatoes with green chilies (undrained), beef broth, chicken broth, and whole milk. Mix well to combine all flavors.
  5. Bring to Boil and Add Pasta: Bring the mixture to a gentle boil. Submerge the pasta shells fully into the liquid, then cover the pot to cook following the pasta package instructions, usually around 10-12 minutes.
  6. Stir Midway: Halfway through the cooking time, slide a silicone spatula along the bottom of the pot to prevent ingredients from sticking and ensure even cooking.
  7. Check Pasta Doneness: Remove the lid and test a pasta shell for doneness. If the pasta isn’t cooked to your preference, cover again and cook for a few more minutes as needed.
  8. Incorporate Cheeses: Lower the heat to low and gradually stir in the shredded cheddar, Monterey Jack, and Velveeta cheeses until fully melted and the sauce is thickened and creamy.
  9. Serve: Serve immediately once the sauce reaches your desired consistency. Note that the sauce will continue to thicken and be absorbed by the pasta as it stands.

Notes

  • For a vegetarian version, substitute the ground beef with plant-based crumbles and use vegetable broth instead of beef and chicken broth.
  • Using room temperature milk and cheeses helps create a creamier sauce without clumping.
  • Medium pasta shells are recommended as their shape holds the sauce well.
  • If the sauce thickens too much before serving, stir in a splash of milk or broth to loosen.
  • Leftovers reheat well and the sauce may thicken further—add liquid as needed when reheating.

Nutrition

Keywords: taco pasta, one pot pasta, cheesy taco pasta, Tex-Mex pasta, ground beef pasta, easy dinner recipe, creamy pasta, Velveeta pasta, comfort food

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