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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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.
I loved this recipe when I made it a couple weeks ago! I am planning to make it for the Super Bowl this Sunday. However, we are having a taco bar already soooo I was thinking of omitting the taco seasoning so it’s more like a hamburger helper meal than a taco pasta. Thoughts? Was also going to add some onions and bell peppers I think too.
Hey Corey!! I would make my American Chop Suey (Goulash) recipe! It’s so one pot, you can use shell pasta like in this taco pasta if preferred, it has onions/peppers, and no taco seasoning! 🙂 It also makes a lot, perfect for feeding a crowd 🙂
Delicious!!!! I used elbows as that’s all I had on hand and it turned out fabulously!
Excellent!! I love using elbow macaroni too! 🙂 Thank you so much for taking the time to leave a review Sara!!
I just made this for my family tonight! They all loved it!
That’s so great to hear Leanna! Thanks so much for taking the time to leave a comment!🩷
I love it . It’s something different than what I normally ate
I’m so happy you liked it Makenzie! I love trying different things. Thanks so much for the great review!💕
Hi Steph!!
Is it possible to omit Velveeta for something else? I know it might not be as creamy but I’m just not a fan
Thanks!!!!
Hi Marla! Yes, it has a substitution option next to it in the ingredient list! 🙂 3/4 cup shredded cheddar cheese!
This a week night go to at my house. It is fast to make, low cost and YUMMY!!! Even our picky eater live I. It’s great the next day for lunch. Side note: my daughter is a beginner chef and only will make recipes from cozy cook. Thanks you for sharing simple, delicious recipes.
Omg I’m so flattered Leslie! Thanks so much for your support and please spread the word to your daughter!💗
I’ve made this recipe so many times now. I love it! Definitely a staple, so hearty and flavorful!
That’s so great to hear Tiffany, I make this one a lot too. Such and easy one for a busy weeknight. Thanks so much for the review!💖
So easy and SOOOO delicious! A meal I look forward to making and enjoying 😊
Thanks so much Erica, It’s a fun one. Happy to hear you’re enjoying it!🩷
Had this with hubby and kids 3 times in the last month. What an absolutely lovely dish. We dont cook it on the stove, we pop it all in a big baking pan, cover with foil and bake til pasta is soft and then add cheese, mix and add some for the top and cook uncovered til golden, total game changer.
I’m so happy you guys are enjoying it! I make this one a lot too, it comes together quickly too which is nice. Thanks for taking the time to leave a review!❤️
Seriously delicious. This is a weekly (sometimes more lol) meal for us! Thank you!
You’re very welcome! Thanks so much for taking the time to leave a review!🩷
My husband and I absolutely love this! Also perfect for a long day out in the cold. Such a comfort meal. Thank you for the recipe!!💜
You’re very welcome Amya! Such a cozy meal after being in the cold. Thanks so much for the review!🩷