Taco Pasta – (One Pot!) Recipe

If you’re a fan of hearty, cheesy comfort food that packs a punch of flavor, Taco Pasta is about to become your next weeknight go-to. Imagine all the vibrant, bold notes of a classic taco — savory beef, zesty seasoning, and a cozy tomato base — swirled together with tender pasta shells and a trio of melty cheeses. And the best part? This irresistible dinner comes together in a single pot, making cleanup effortless and flavor unforgettable.

this Recipe

Ingredients You’ll Need

Each ingredient in Taco Pasta has a role to play, coming together for big Tex-Mex flavor, creamy texture, and a pop of color. You probably have most of these on hand, and their simple magic is what makes this dish so comforting.

• Cheddar Cheese (shredded): Adds sharp, classic cheesiness and a little extra color; shred it fresh for best results.
• Monterey Jack Cheese (shredded): Offers a gently creamy, melty stretch that tempers the sharpness of cheddar.
• Velveeta Cheese (cubed): The not-so-secret weapon for ultra-smooth, luscious sauce; can be swapped for extra shredded cheese if you prefer.
• Ground Beef (85% lean): Creates a hearty, flavorful foundation just like in your favorite taco filling.
• Butter: A touch for richness, helping to sauté the garlic and deepen the flavor base.
• Garlic (minced): Adds a subtle aromatic background that lifts all the savory notes.
• Taco Seasoning (1 oz. packet): Delivers the iconic taco flavor blend of chili powder, cumin, and a little heat — store-bought or homemade both work beautifully.
• Worcestershire Sauce: Gives unexpected depth, a tiny umami boost that makes everything taste more “of itself.”
• Tomato Paste: Provides intense tomato flavor and thickens the sauce without extra liquid.
• Beef Broth & Chicken Broth: Combining both adds layered savoriness; you can use all of one if you want.
• Whole Milk (room temp): Makes the sauce extra velvety, and helps everything come together smoothly.
• Rotel Tomatoes with Green Chilies (undrained): Bring a little zip, color, and an authentic Tex-Mex flair.
• Medium Pasta Shells: Their cupped shape catches all that creamy, meaty, cheesy goodness in every bite.

Variations

Taco Pasta always welcomes a riff or two! If you need to use what’s in your fridge, feed certain diets, or just feel creative, this recipe is super flexible — it’s easy to mix-and-match for your crowd or craving.

• Switch the Protein: Substitute ground turkey, shredded chicken, or even black beans for the beef for a new flavor or a lighter touch.
• Spice It Up: Stir in diced jalapeños with the garlic or add a pinch of cayenne for an extra kick.
• Veggie Boost: Toss in bell peppers, corn, or even spinach for a burst of color and nutrition.
• Plant-Based Version: Use your favorite meatless crumbles, swap in plant-based cheese, and stick with veggie broth to make Taco Pasta vegetarian or vegan.
• Pasta Swap: Rotini, penne, or bow-tie pasta all work; just adjust the cooking time based on what you choose.

How to Make Taco Pasta

Step 1: Prep Your Cheese and Cook the Beef

Start by shredding your cheddar and Monterey Jack cheeses from the block, which makes all the difference for silky smooth melting. Let the cheese sit out while you prep the rest, so it blends like a dream later on. Now, grab a large, high-sided pot or Dutch oven and brown the ground beef over medium-high heat — breaking it into small crumbles as it cooks. Drain off any excess grease to keep your Taco Pasta sauce rich, not greasy.

Step 2: Build the Flavor Base

Add your tablespoon of butter right into the same pot with the beef and gently stir in the minced garlic. Sauté for just about a minute, until the garlic is fragrant but not browned — this layer infuses the whole dish with cozy, savory aroma.

Step 3: Add Liquids and Season Everything

Sprinkle in your taco seasoning packet, Worcestershire sauce, tomato paste, both the beef and chicken broths, whole milk, and then pour in that can of undrained Rotel tomatoes. Give everything a thorough stir to fully blend all the base flavors before adding your pasta shells. This is where Taco Pasta starts to smell amazing!

Step 4: Cook the Pasta Right in the Sauce

Turn up the heat and bring the pot to a gentle boil, then add your pasta shells. Make sure they’re just submerged in all that flavorful liquid — this is key for creamy results. Pop on a lid and cook according to the package directions, stirring once or twice so nothing sticks to the bottom. If you like your pasta just a touch more al dente or softer, keep taste-testing a shell toward the end.

Step 5: Melt in the Cheese and Serve

Once the shells are perfectly tender and most of the sauce is thickening up, turn the heat to low. Stir in the cheddar, Monterey Jack, and Velveeta (or extra shredded cheese) bit by bit. The sauce will look gloriously creamy — don’t worry if it seems a tad loose, as it thickens a little more as it sits. Serve your Taco Pasta piping hot, right from the pot!

How to Serve Taco Pasta

Garnishes

Pile on fresh toppings just before serving — chopped cilantro, sliced green onions, diced tomatoes, jalapeño rings, or avocado cubes all bring bright color and a fresh lift that’s the perfect contrast to the creamy Taco Pasta. A dollop of sour cream never hurts, either!

Side Dishes

Taco Pasta practically demands a side of crunchy tortilla chips for scooping up every last bit. For a lighter meal, pair it with a simple green salad tossed in lime vinaigrette, or try elote-style Mexican street corn for a festive flair.

Creative Ways to Present

Serve Taco Pasta in mini cast-iron skillets for a rustic look, or spoon it into taco shell bowls for a playful party spread. If you’re feeling extra, set up a topping bar so everyone can personalize their bowl — it’s fun, interactive, and perfect for a family dinner or casual get-together.

Make Ahead and Storage

Storing Leftovers

Let any leftover Taco Pasta cool to room temperature before transferring to an airtight container. It’ll keep in the fridge for 3-4 days and actually gets a little more flavorful as the spices mingle — perfect for next-day lunches!

Freezing

For longer storage, portion cooled Taco Pasta into freezer-safe bags or containers, squeezing out as much air as possible. It will freeze well for up to 2 months. Thaw in the fridge overnight before reheating for best texture.

Reheating

Gently warm leftovers on the stovetop over low heat, adding a splash of milk or broth to loosen the sauce if needed. You can also reheat in the microwave in short bursts, stirring between each, to keep the cheese creamy instead of sticky.

FAQs

Final Thoughts

Taco Pasta is one of those dishes you’ll crave for its creamy, cheesy goodness and lively, familiar flavors — and want to make again for how crazy simple it is. Whether you’re cooking for your family, sharing with friends, or just need a big bowl of comfort, I hope this recipe brings as much joy to your table as it has to ours. Dive in, get creative with your toppings, and savor every bite!

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