taco pasta recipe

Are you searching for a quick taco pasta recipe that doesn’t sacrifice flavor? Look no further! After a long day of work, school pickups, and endless errands, the last thing you want is to spend hours in the kitchen preparing dinner.

That’s precisely why this one-pot taco pasta has become my family’s go-to weeknight meal.

It combines the beloved flavors of tacos with the comfort of pasta, creating a dish that both kids and adults eagerly devour. It is ready in just 30 minutes and requires minimal cleanup.

Why You’ll Love This Taco Pasta Recipe

• One-pot wonder – Everything cooks in a single pot, saving you time on cleanup
• Ready in 30 minutes – Perfect for busy weeknights when you’re short on time
• Kid-approved flavors – The familiar taco seasonings make it a hit with picky eaters
• Customizable – Easy to adjust the spice level or add vegetables based on your family’s preferences
• Leftovers reheat beautifully – Make once and enjoy twice (if there’s any left!)

What You’ll Need for This One Pot Taco Pasta

For the cheese mixture:

• 1 cup Cheddar cheese, shredded
• 1 cup Monterey Jack cheese, shredded
• 4 oz. Velveeta cheese, cubed (or ¾ cup additional shredded cheese)

For the pasta base:

• 1 lb. ground beef (85% lean)
• 1 tablespoon butter
• 2 cloves garlic, minced
• 1 oz. Packet taco seasoning
• 1 tablespoon Worcestershire sauce
• 2 tablespoons tomato paste
• 1 cup beef broth
• 1 cup chicken broth
• 1 cup whole milk, room temperature
• 1 (10 oz.) can Rotel tomatoes with green chilies, undrained
• ½ lb. medium pasta shells

Step-By-Step Taco Pasta Instructions

1. Prep Your Ingredients

Start by shredding the cheddar and Monterey Jack cheeses if you’re using block cheese (highly recommended for better melting). Set aside at room temperature while you prepare the rest of the dish. Room-temperature cheese melts much more smoothly than cold cheese!

2. Brown the Beef

In a large pot or Dutch oven, cook the ground beef over medium-high heat until no longer pink, about 5-7 minutes. Break it into small crumbles as it cooks using a wooden spoon. Once fully cooked, drain off the excess grease.

3. Create the Flavor Base

Return the pot to the heat and add the tablespoon of butter. Once melted, add the minced garlic and cook for just 1 minute until fragrant. Be careful not to burn the garlic—it can go from perfect to bitter in seconds!

4. Build Your Sauce

This is where the magic happens! Stir in the taco seasoning, Worcestershire sauce, and tomato paste, mixing well with the meat until everything is coated. The tomato paste needs about 30 seconds to cook and develop a deeper flavor.

5. Add Liquids and Pasta

Pour in the beef, chicken, milk, and undrained can of Rotel tomatoes. Using two types of broth gives this dish an incredible depth of flavor that you can’t get from water or a single broth type.

Bring this mixture to a gentle boil, then add your pasta shells. Make sure all the pasta is fully submerged in the liquid. Cover the pot with a lid and cook according to the package directions for the pasta, usually 8-10 minutes. Stir halfway through to prevent any pasta from sticking to the bottom.

6. The Final Touch: Cheese!

Uncover the pot once the pasta is tender and reduce the heat to low. Now comes the fun part—adding the cheese! Gradually stir in the shredded cheddar, Monterey Jack, and cubed Velveeta (if using), allowing each addition to melt before adding more.

7. Let It Rest

Remove the pot from the heat once all the cheese is incorporated and the sauce is smooth and creamy. Let your taco pasta rest for about 5 minutes before serving. This brief resting period allows the sauce to thicken to the perfect consistency.

Pro Tips for Perfect Taco Pasta Every Time

Cheese wisdom: Pre-shredded cheese contains anti-caking agents that can prevent proper melting. Taking the extra minute to shred your cheese makes a huge difference in creating that velvety sauce!

Make it your own: This recipe is wonderfully adaptable. Try these variations:

• For a lighter version, substitute ground turkey or chicken for the beef
• Add a can of black beans or corn for extra texture and nutrition
• For vegetarian taco pasta, replace the meat with 2 cups of sautéed vegetables and use vegetable broth instead

Storage smarts: The pasta will continue to absorb sauce as it sits. When reheating leftovers, add a splash of milk to bring back the creamy consistency.

Heat level control: Using mild, medium, or hot Rotel tomatoes is the easiest way to adjust the spice level. You can also add a diced jalapeño with the garlic for an extra kick!

My Taco Pasta Story

I stumbled upon this taco pasta recipe last year when my daughter started soccer practice on Tuesday evenings. I needed something I could whip up quickly before rushing out the door, but that would still be satisfying when we returned home hungry. The first time I made it, my husband said, “Can we have this every Tuesday?” Now, it’s become our unofficial sports night dinner tradition. On weeks without practice, the kids still ask for “Taco Tuesday pasta”—and who am I to argue with a dinner that everyone eats without complaints?

Serving Suggestions

Your taco pasta is delicious on its own, but you can take it to the next level with these optional toppings:

• Diced avocado or a dollop of guacamole
• A swirl of sour cream
• Thinly sliced green onions
• Chopped fresh cilantro
• Crushed tortilla chips for crunch
• Lime wedges for squeezing over the top

If you’re feeding a crowd or want to round out the meal, this pairs beautifully with a simple green salad. For larger gatherings, you might also want to serve Chicken as an additional protein option.

Common Questions About Taco Pasta

What are the ingredients for taco pasta?

The basic ingredients for taco pasta include ground beef, pasta (usually shells or another short pasta), taco seasoning, some form of tomatoes (like Rotel), and cheese. Our recipe adds depth with two types of broth, Worcestershire sauce, and a mix of cheeses for the ultimate creamy texture.

Is Mexican pasta a thing?

Absolutely! Mexican pasta dishes represent a delicious fusion cuisine that has become extremely popular in American homes. These dishes combine the comfort of pasta with vibrant Mexican flavors—think of it as the best of both worlds! Other examples include enchilada pasta bakes and chicken Caesar tacos, which flip the concept by bringing Italian flavors to Mexican dishes.

How do you make a burrito pasta?

To transform this recipe into a burrito pasta, add a can of drained and rinsed black beans and about 1 cup of corn kernels when you add the broth. You could also stir some cooked rice at the end for that authentic burrito experience. Top with guacamole, sour cream, and salsa like a burrito!

Is taco meat good in spaghetti?

Yes! Taco-seasoned ground beef makes a fantastic alternative to traditional Italian meat sauce. The spicy, zesty flavors work wonderfully with the pasta. If you want to try taco meat with spaghetti, prepare the meat mixture from this recipe, but add a bit more tomato sauce or crushed tomatoes to create enough sauce to coat the spaghetti noodles.

Make This Taco Pasta Your New Go-To Meal

There’s something magical about a recipe that checks all the boxes: quick, easy, budget-friendly, and genuinely delicious. This taco pasta recipe does precisely that. The joy of cooking should come from creating food your family loves without stressing yourself out.

This dish is perfect for busy weeknights because everything happens in one pot. The pasta cooks right in the flavorful broth mixture, absorbing all those delicious seasonings as it softens. The result is more savory than pasta cooked separately, and you’ll have just one pot to wash when dinner is done.

For more delicious variations and tips, you might also want to check out Taco Pasta from The Cozy Cook.

I’d love to know how this taco pasta turns out for you! Do you have a favorite topping combination or a unique twist you add to make it your own?

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