One Pot Taco Pasta
This one pot taco bake is an easy dinner that gives you all the traditional flavors of a taco while combining it with pasta to create a super cheesy taco pasta.
Servings: 6 people
Print Recipe
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.