Taco Pasta – One Pot!
This creamy taco pasta is a quick and easy one-pot dinner made in 30 minutes, where tender pasta shells are enveloped in a rich, cheesy taco-spiced sauce with ground beef and tomatoes.
Equipment
- 1 Mixing bowl Large
Ingredients
Main ingredients
- 1 cup Cheddar cheese shredded
- 1 cup Monterey Jack cheese shredded
- 4 oz Velveeta cheese cut into cubes
- 1 lb Ground beef 85% lean
- 1 Tablespoon Butter
- 2 cloves Garlic minced
- 1 oz Taco seasoning packet
- 1 Tablespoon Worcestershire sauce
- 2 Tablespoons Tomato paste
- 1 cup Beef broth
- 1 cup Chicken broth
- 1 cup Whole milk at room temperature
- 1 can Rotel tomatoes with green chilies 10 oz, undrained
- ½ lb Medium pasta shells
Instructions
Instructions
- Melt the butter in your pot over medium heat until bubbly. Add ground beef and cook until browned, breaking it up as it cooks.
- Add minced garlic and cook for 1 minute until fragrant.
- Stir in taco seasoning, Worcestershire sauce, and tomato paste. Cook for 2-3 minutes to deepen the flavor.
- Pour in beef broth and bring to a simmer. Add Velveeta and stir until smooth.
- Add shredded Cheddar and Monterey Jack cheese. Stir until melted into a creamy sauce.
- Simmer sauce for 3–5 minutes to thicken and let flavors develop. Stir in undrained Rotel tomatoes and milk.
- Add pasta shells, cover, and cook until al dente per package instructions. Serve warm with optional toppings.
Notes
Feel free to use penne or rotini pasta instead of shells. Add jalapenos, bell peppers or corn for variation. Freeze extra sauce separately if meal prepping. Add a splash of milk when reheating for creamy texture.