Taco Pasta – One Pot!

This  Cheesy Taco Pasta Recipe is a 30 minute meal that you can make in ONE Pot! Cheesy pasta shells are tossed with seasoned ground beef in a creamy taco sauce. This is sure to be a huge hit with the family, picky eaters included!

Be sure to try my Salsa Chicken recipe next!

Taco Pasta

This is one incredibly quick and easy one pot pasta recipe guys. And a terrific way to make use of ground beef.

It’s like the taco version of hamburger helper, but ten times better. And literally just as fast.

I kid you not when I say that this is truly a 30 minute meal, and the fact that you only need ONE POT is just a major bonus.

I’ll get into the ingredient list now, but note that there are tons of ways to make easy substitutions.

Ingredients

See recipe card below for ingredient quantities and full instructions.

• Monterery Jack Cheese
• Cheddar Cheese
• Velveeta Cheese
• Ground Beef
• Butter
• Garlic
• Taco Seasoning
• Worcestershire Sauce 
• Tomato Paste
• Beef Broth
• Chicken Broth
• Whole Milk- Low fat milk runs the risk of curdling.
• Rotel Tomatoes
• Pasta Shells

Optional Additions: Corn, bell peppers, black beans, jalapenos.

PRO TIP! Top it with tortilla chips, Doritos, or Fritos for a fun crunch!

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Substitution Options

• 2 cups chicken broth may be used if you don’t have beef broth (and vice versa.)
• The cheese options are very flexible. Shred them from a block at home for the creamiest consistency.
• If you don’t have Velveeta, substitute 3/4 cup shredded Cheddar, Monterery, etc.
• Other types of pasta may also be used, refer to the box for cooking times. Examples include penne and bow tie pasta.
• Diced or shredded chicken can also be used instead of ground beef.

How to Make it

Brown the ground beef over medium-high heat. Drain. Add butter and garlic, cook for one minute.

Add all remaining ingredients except Cheese and Pasta. Bring to a gently boil.

Add the pasta shells and submerge in the liquid.

Cover & Cook for 8 minutes.

Reduce the heat to low.

Add the cheese and stir until combined.

Yup. That’s it. Taco Pasta is Served.

Storage

Refrigerate in an airtight container for up to 3 days.

Freeze in an airtight container for up to 3 months.

More One Pot Recipes

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Taco Pasta - (One Pot!)

Prep Time: 5 minutes

Cook Time: 25 minutes

Total Time: 30 minutes

5 from 2 votes

Servings: 6

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This Taco Pasta recipe takes just 30 minutes and ONE POT! The cheesy pasta shells are tossed in a super creamy taco sauce with seasoned ground beef and tomatoes.

Ingredients

• 1 cup Monterey Jack cheese, shredded
• 1 cup Cheddar cheese, shredded
• 4 oz. Velveeta cheese, cut into cubes (equal to 1/3 cup)* can sub with ¾ cup shredded cheese
• 1 lb. Ground Beef, 85% lean
• 1 Tablespoon Butter
• 2 cloves Garlic, minced
• 2 Tablespoons Taco Seasoning, 1 packet
• 1 Tablespoon Worcestershire sauce
• 2 Tablespoons Tomato paste
• 1 cup Beef broth
• 1 cup Chicken broth
• 1 cup Whole milk, at room temp
• 1 can Rotel Tomatoes with green chilies, (10 oz.)
• ½ lb. large pasta shells
• Salt/Pepper, to taste

Instructions

• Shred the Cheddar and Monterey Jack cheeses and set aside. They should be near room temperature when added to the pasta sauce.
• Cook and crumble the ground beef over medium-high heat in a high-walled pot or dutch oven. Drain and return to the pot.
• Melt the butter in the same pot and add and garlic. Cook for 1 minute.
• Add all remaining ingredients except the cheese and pasta.
• Stir to the sauce ingredients to combine. Bring to a gentle boil. Add the pasta and submerge it in the liquid. Cover and cook for 8 minutes.
• Remove cover and ensure the pasta is sufficiently cooked.
• Turn heat to low. Gradually stir in cheese until melted.
• There will be plenty of sauce but it will thicken upon standing and the pasta will continue to absorb it.
• Serve once desired consistency is obtained.

Notes

Additional Ingredients include: Corn, Black Beans, Jalapeno Peppers, and Bell Peppers.

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PRO TIP! Top it with tortilla chips, Doritos, or Fritos for a fun crunch!

Nutrition

Calories: 584kcal, Carbohydrates: 37g, Protein: 34g, Fat: 33g, Saturated Fat: 17g, Cholesterol: 107mg, Sodium: 1102mg, Potassium: 660mg, Fiber: 2g, Sugar: 7g, Vitamin A: 858IU, Vitamin C: 9mg, Calcium: 478mg, Iron: 3mg

Course: Main Course

Cuisine: American, Mexican

Author: Stephanie