This Creamy Taco Pasta Recipe is a 30 minute meal that you can make in one pot! Pasta shells are smothered in cheesy taco sauce with ground beef and tomatoes.
Be sure to try my Taco Lasagna and Taco Stuffed Shells recipes next!
Taco Pasta
This is one incredibly quick and easy one pot pasta recipe that I love making for my family! I even make it for guests because it’s always such a hit. (And a great way to make use of ground beef.)
It’s like a taco version of hamburger helper, but so much better than what you’d get from a box. 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.
How to Make it
See recipe card below for ingredient quantities and full instructions.
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 gentle boil.
Add the pasta shells and submerge in the liquid.
Cover & Cook until al dente, as indicated on package instructions.
Reduce the heat to low. Add the cheese and stir until combined.
Yup. That’s it. Taco Pasta is Served.
Pro Tips
- This recipe makes a lot of sauce, (which I love), feel free to use a little more than 1/2 lb. of pasta.
- All chicken broth or all beef broth can be used instead of a combination if preferred.
- The cheese options are very flexible. Monterey Jack and Mozzarella are great choices. Shred them from a block at home for the creamiest consistency.
- Other types of pasta may also be used, refer to the box for cooking times. Examples include rotini, penne, and bow tie pasta.
- Diced or shredded chicken can also be used instead of ground beef. Mix it in at the end of cooking, boiling it with the pasta can make it tough.
- Optional ingredient additions: Corn, bell peppers, black beans, jalapenos.
- This recipe is in The Cozy Cookbook on page 160!
Storage
- Refrigerate in an airtight container for up to 3 days or freeze in an airtight container for up to 3 months.
Tools For This Recipe
(Amazon affiliate links)- Check out all of my kitchen essentials here.
- 4-Quart Dutch Oven– this is the perfect size for this soup. This one is high quality and you’ll have it forever. (I use one almost every time I cook!)
- Box Cheese Grater– Shredding from a block tastes and melts much better than packaged cheese.
- Pasta Shells– I used Colavita brand for this recipe, (I like the shape)!
- Garlic Twister– it’s much more flavorful to mince fresh garlic. This twister does it in seconds and is easy to clean and store.
Try These Next
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Tried This Recipe?
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Taco Pasta - (One Pot!)
Ingredients
- 1 cup Cheddar cheese, shredded
- 1 cup Monterey Jack 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
- 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 temp
- 1 (10 oz.) can Rotel Tomatoes with green chilies, undrained
- ½ lb. Medium pasta shells, see notes
Instructions
- Shred the cheddar and Monterey Jack cheese from a block and set aside. It 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 grease.
- 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 combine.
- Bring to a gentle boil. Add the pasta and submerge it in the liquid. Cover and cook according to package instructions. Slide a silicone spatula along the bottom of the pot halfway through to lift any ingredients that may be settling to the bottom.
- Remove cover and ensure the pasta is sufficiently cooked. Taste-test a noodle for doneness before proceeding If needed, cover and cook longer, until your desired doneness is obtained.
- 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
- This recipe makes a lot of sauce, (which I love), feel free to use a little more than 1/2 lb. of pasta.
- All chicken broth or all beef broth can be used instead of a combination if preferred.
- The cheese options are very flexible. Shred them from a block for the creamiest consistency. Bagged shredded cheese doesn't melt as well.
- Other types of pasta may also be used, refer to the box for cooking times. Examples include rotini, penne, and bow tie pasta.
- Diced or shredded chicken can also be used instead of ground beef. Mix it in at the end of cooking, boiling it with the pasta can make it tough.
- Optional ingredient additions: Corn, bell peppers, black beans, jalapenos.
- This recipe is in The Cozy Cookbook on page 160!
The nutritional facts are an estimate and are per serving. There are 6 servings in this recipe.
Hi this sounds delicious – just wondering if it is okay to make and freeze? Need to meal prep a few days in advance for a ski trip wondering how best to do this as I think this would definitely be a hit
Hi Laura, yes, this makes a great freezer meal!! 🙂 These storage containers are great for freezing. To reheat, you can thaw overnight in the fridge or in the microwave. I usually reheat in the microwave after it’s been thawed. You can also reheat in a makeshift double boiler on the stovetop. Enjoy! 🙂
AMAZING! I made this recipe for a few families in my neighborhood, and it was a complete hit. I added bell pepper, corn, beans, and zucchini to make it even more nutritious. Definitely an easy and delicious crowdpleasing recipe. Thank you for sharing.
Hi Kristen! I’m so happy that you loved the Taco Pasta, and I love the additions, sounds REALLY good! 🙂 Thank you so much for taking the time to leave a review, I really appreciate it! -Stephanie
Delicious! I love a one-pot dish. I sautéed the garlic with diced onion, bell pepper and jalapeño, then added the ground beef. Didn’t have shells around, so I used rotini and it worked perfectly.
Totally took my husband and I back to our childhood, it’s reminiscent of Hamburger Helper but SO much better! The Cozy Cook is a perfect name, this gives comfort food vibes!
Hi Jamee! I’m so happy that you enjoyed this Taco Pasta and that it brought you back to your childhood, that’s the best! I’m quite fond of The Cozy Cook name myself 😉 We were totally aiming for comfort food vibes, thank you so much!! -Stephanie
This was delicious! Thanks for sharing! 🙂
It’s my pleasure Ashley, thanks so much for taking the time to leave a review!💕
Loved this recipe! I added cream cheese and chipolte taco seasoning! Super creamy and a bit spicy. 🌮 Love it and will use over and over. Thank you!
You’re very welcome Lindsey, I’m so happy it was such a success. Thanks so much for the great review!💗
We enjoyed it. Super fast and easy to put together. I used a curly w pasta and it grabbed the sauce nice. I was out of taco seasoning so good made some from scratch. Excellent
Great job Jackie! I’m so happy you liked it, thanks so much for the great review!💗
This is hands down the easiest and most flavorful pasta dish. My family loves it, in fact, I will need to start doubling the recipe because we never have any left overs.
I’m so happy to hear such great comments Jennifer. I love how easy this one is too, never fails! Thanks so much for the great review!💖
Was very easy and delicious! Added a bit more broth, taco seasoning and another half can of Rotel – would probably try adding black beans next time just to change it up – definitely a keeper!
Thanks so much for the great comments and review Debbie!💖 I’m so happy you enjoyed it. This one is easy to make tweaks to so have fun mixing it up!
Based on the great reviews, I’m excited to make this recipe! Making it for my daughter to reheat later in the week – wondering if I should just make it now to the point of adding the cheeses? Let her reheat the pot and then add the cheese at that point? Thank you!!!!
Hi Debbie, you can feel free to add the cheese the initial time around, sometimes the flavors in this one are even better the next day, so I would allow all of the flavors to meld together in the first go at it, cheese included!
I used this recipe and added veggies and o my!! Was soo good!! Also added jalapeño🤤🤤🤤
I’m so happy you enjoyed this with the addition of veggies Stephanie! Thanks so much for taking the time to leave a review!💖