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+ servings
A pile of cooked pasta shells and beef in a taco pasta sauce.
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5 from 7 votes

Taco Pasta - (One Pot!)

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.


  • 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. Medium pasta shells
  • Salt/Pepper, to taste


  • 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.


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

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


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