One-pot taco pasta is an awesome option for your next Taco Tuesday! It mixes up flavorful taco meat with super cheesy pasta, giving you the ultimate taco mac and cheese. The best part? It all happens in just one pot, so you won’t have a ton of dishes to clean after. Plus, this easy taco pasta is ready in about 30 minutes, making it perfect for those nights when you're short on time and unsure what to prepare.
@thechaotictable Taco Tuesday week five! Today we’re making cheesy taco pasta! You can find the full recipe on my blog. The link is in the bio for this amazing one pot dinner. #tacotuesday #tacopasta #easyrecipe #recipe #dinnerideas #smallcontentcreator #momshelpingmoms ##creatorsearchinsights ♬ original sound - The Chaotic Table
Equipment
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Ingredients
- Ground beef
- Onion
- Minced garlic
- Beef broth
- Milk
- Rotel – 1 (10 oz) can
- Taco seasoning – 1 (1 oz) packet
- Shells pasta
- Cheddar cheese – shredded
- Salt and pepper
- Cilantro
Directions
Add the ground beef, onions, and minced garlic to a pot or Dutch oven over medium-high heat. Break the ground beef into crumbles and cook until browned. Drain any excess grease.
Stir in the beef broth, milk, Rotel, and taco seasoning, then bring to a boil.
Add the shells, cover, and reduce the heat to a simmer for 10 to 13 minutes until the pasta is al dente.
Mix in the cheese and season with salt and pepper. Continue to cook until all the cheese has melted.
Top with cilantro and enjoy.
How do you serve this? What do I serve with this recipe?
Serve your Cheesy Taco Pasta in a bowl and top it with some fresh diced avocado and a dollop of sour cream. Enjoy. If you want extra cheese, this is also a good time to add it.
FAQs (Because Life’s Too Busy for Guesswork)
If you would like to add additional ingredients such as black beans, corn, diced bell peppers, or jalapenos, you most definitely can.
To get a smoother consistency when melting your cheese, it is best to use freshly shredded cheese. As it does not have the pulp on it that pre-shredded cheese does, it will melt better and have a creamier texture as well.
You could squeeze a wedge of lime over your serving if you would like to add a bit of tanginess to the dish. If you want it to be less cheesy and saucier, you can also cut back the amount of cheese added.
You can use the 80/20 or the 93/7; either of them will work. The higher the fat, the more grease you will have to drain out, and with the dish simmering the way it will, the higher fat content isn’t as necessary. But any of them will work, so it is your preference to what you choose.
What are substitutions that I can make?
- Ground beef – You can use ground turkey, chicken, or veal in place of the meat. You could also use shredded beef or chicken.
- Pasta shells – Rigatoni or penne pasta are also good choices.
- Beef broth – Beef stock is also a good choice, and you can use bouillon and water to make broth if you need to.
- Rotel – If you want to add some heat to the dish, you can use the hot instead of the mild.
- Taco seasoning – Here, you can use homemade taco seasoning, so be sure to use 6 tablespoons.
- Cheddar cheese – You can use sharp or mild cheddar cheese. Another option is to mix in some Monterey cheese to the blend.
How should I store my leftovers?
- Cheesy Taco Pasta should be stored in an airtight container in the refrigerator for 4-5 days.
- To Freeze: Ensure that your pasta is completely cooled. Place it in an airtight freezer-safe container and freeze it for up to 2 months. Note: the consistency of the cheese could change once thawed and reheated. Thaw it overnight in the refrigerator before reheating.
- To Reheat: Place it in a pot or deep skillet and add a little broth as needed. Stir over medium-low heat until thoroughly heated. You can also microwave for 30-45 seconds at a time, stirring in between until the desired temperature has been reached.
Was this a win at your dinner table?
Leave a quick rating or review below! It helps other busy families find the recipes that actually get eaten.
One Pot Taco Pasta
Equipment
- Dutch oven
- Wooden spoon or spatula
- Measuring cups and spoons
Ingredients
- 1 pound ground beef
- 1 medium onion diced
- 1 tablespoon minced garlic
- 4 cups beef broth
- 1 cup milk
- 1 10 oz can Rotel
- 1 1 oz packet taco seasoning
- 1 pound shells pasta
- 3 cups cheddar cheese shredded
- Salt and pepper to taste
- 1 tablespoon cilantro chopped
Instructions
- Add the ground beef, onions, and minced garlic to a pot or Dutch oven over medium-high heat. Break the ground beef into crumbles and cook until browned. Drain any excess grease.
- Stir in the beef broth, milk, Rotel, and taco seasoning, then bring to a boil.
- Add the shells, cover, and reduce the heat to a simmer for 10 to 13 minutes until the pasta is al dente.
- Mix in the cheese and season with salt and pepper. Continue to cook until all the cheese has melted.
- Top with cilantro and enjoy.
Notes
- For the smoothest melted cheese, use freshly shredded cheese instead of pre-shredded. It melts more evenly and creates a creamier texture.
- If the dish tastes too rich or cheesy, a squeeze of lime over your serving can brighten and balance the flavors. You can also reduce the amount of cheese for a lighter, saucier result.
- Either 80/20 or 93/7 ground beef will work. The leaner option will produce less grease, which can be helpful since the dish simmers for a while. Choose based on your preference.
This taco pasta looks delicious and easy for a weeknight meal. Can’t wait to try this with my kids this summer so I don’t have to turn the oven on! Thanks for the great recipe!
I found this recipe a few days ago and saved it. Made it last night and it was a hit around the table. Using fresh shredded cheese was the key, in my opinion made the perfect creamy bite. Kids are already asking to have it again.
I totally agree with you. We are a freshly graded cheese household because it is just so much better.
This looks delicious an do-able! Will be making it for my family this week!
Its so easy to make and best of all its tasty!
I made this taco pasta last night and it was a huge hit in my family, love it 🙂
Yay! I’m so glad everyone enjoyed it.
What can I use instead of shells? I’ve been to 2 stores and they don’t sell those in Houston.
Elbow macaroni would probably be the closest substitute. After that, you can try a penne, cavatappi or rigatoni. The cooking time might have to be adjusted to match the different shapes of the pasta. Just keep an eye on it. I’m sorry you had to go to two different stores trying to find shells. It’s crazy that a classic pasta shaped like that is not being carried in those stores. Little pro tip what I do when I’m looking for a particular recipe item, I’ll go onto Instacart and search with stores carry that particular item. But I hope you enjoy this recipe even with a twist of different pasta.
I made this recipe for my family of VERY picky eaters, and everyone loved it! I made it exactly as directed and it turned out perfect. Using freshly grated cheese made it so creamy! Adding this to my regular rotation, thank you!
I am just so glad you’re picky eaters enjoy this meal! I completely agree with you fresh cheese is the way to go!
This one pot taco bake sounds amazing! I love the idea of combining all the classic taco flavors with pasta for a super cheesy and easy dinner