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taco pasta recipe

taco pasta recipe
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This isn’t just any pasta dish. It’s a flavor-packed, time-saving miracle that brings the zesty kick of tacos to a creamy pasta base. The beauty of this one pot taco pasta recipe is that it’s basically foolproof—perfect for those nights when your brain is fried but your family still expects dinner. Plus, the cleanup is a breeze since everything cooks in a single pot!

 

Ingredients

Scale
  • 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, at room temperature
  • 1 (10 oz.) can Rotel tomatoes with green chilies, undrained
  • ½ lb. medium pasta shells
  • 1 cup Cheddar cheese, shredded
  • 1 cup Monterey Jack cheese, shredded
  • 4 oz. Velveeta cheese, cut into cubes (or substitute with ¾ cup shredded cheese)

Instructions

  1. Prep your cheeses: Shred the cheddar and Monterey Jack cheese and set aside at room temperature. (Cold cheese doesn’t melt as smoothly, so this little step makes a big difference!)
  2. Brown the beef: In a large pot or Dutch oven, cook and crumble the ground beef over medium-high heat until no longer pink. Drain the grease, leaving just a tiny bit for flavor.
  3. Build the flavor base: Melt butter in the same pot, add minced garlic, and cook for 1 minute, until you can smell that gorgeous garlic aroma wafting through your kitchen.
  4. Create the sauce: Stir in taco seasoning, Worcestershire sauce, and tomato paste, mixing well with the meat. The mixture will look dry—that’s normal!
  5. Add the liquids: Pour in beef broth, chicken broth, milk, and Rotel tomatoes. Stir everything together until well combined.
  6. Cook the pasta: Bring the mixture to a gentle boil. Add pasta shells and make sure they’re fully submerged. Cover and cook according to the pasta package directions (usually 9-11 minutes), remembering to stir halfway through to prevent sticking.
  7. Check pasta doneness: Once the timer goes off, uncover and test if the pasta is cooked to your liking. If it needs more time, cook a little longer.
  8. Add the cheese: Reduce heat to low and gradually add the shredded cheeses and Velveeta, stirring until everything is melted and gloriously creamy.
  9. Let it rest: Remove from heat and let the dish sit for about 5 minutes. This resting time allows the sauce to thicken up beautifully.

Notes

  • Keep it creamy: If your pasta looks too thick after adding the cheese, splash in a little more milk to reach your desired consistency. No one likes dry pasta!
  • Make it your own: This recipe is super flexible! Swap ground beef for ground turkey or chicken if you prefer, or go meatless with black beans for a vegetarian version.
  • Spice it up: If you’re feeding spice-lovers, add a diced jalapeño with the garlic or mix in some hot sauce at the end. If cooking for kiddos, the recipe as written provides just the right level of mild kick.
  • Leftovers magic: This taco pasta actually tastes amazing the next day! Just reheat with a splash of milk to bring back the creaminess.

Keywords: taco pasta, one pot taco pasta recipe, creamy pasta, Mexican pasta, family dinner

Find it online: https://mumrecipes.com/taco-pasta-recipe/