One Pot Cheesy Taco Pasta

Why You’ll Love This Recipe

This recipe brings together the best of taco night and pasta dinner in one simple, quick dish. Cooking everything in one pot makes it super convenient, and the combination of spices, tomato paste, and diced tomatoes with green chilies adds a zesty, savory kick. The creamy cheese melt creates a luscious sauce that kids and adults alike will enjoy.

Ingredients

1 lb ground beef
2 teaspoons ground cumin
1 ½ teaspoons dried minced onion
1 ½ teaspoons garlic powder
2 tablespoons tomato paste
½ cup diced tomatoes with green chilies (Rotel brand preferred)
1 cup beef broth
1 ½ cups whole milk, divided
1 cup water
8 oz shell pasta
1 cup Monterey Jack cheese, shredded
1 cup mild cheddar cheese, shredded

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. In a large pot or deep skillet over medium heat, brown the ground beef until fully cooked, breaking it up as it cooks. Drain excess fat if needed.
2. Add ground cumin, dried minced onion, and garlic powder to the beef. Stir well to coat the meat in spices.
3. Stir in the tomato paste and diced tomatoes with green chilies. Cook for 2-3 minutes to blend the flavors.
4. Pour in the beef broth, 1 cup of the milk, water, and add the shell pasta. Stir well and bring to a boil.
5. Reduce heat to medium-low, cover, and simmer for about 12-15 minutes, stirring occasionally until the pasta is tender and most of the liquid is absorbed.
6. Stir in the remaining ½ cup milk and both shredded cheeses. Continue stirring until the cheese is melted and the sauce is creamy.
7. Adjust seasoning with salt and pepper if needed. Serve warm.

Servings and Timing

Serves 4 to 6
Preparation time: 10 minutes
Cooking time: 25 minutes
Total time: Approximately 35 minutes

Variations

• Protein: Substitute ground beef with ground turkey or chicken.
• Cheese: Use pepper jack for a spicy twist or add extra cheese for richness.
• Vegetables: Mix in diced bell peppers, corn, or black beans for added nutrition.
• Spice: Add crushed red pepper flakes or hot sauce for more heat.

Storage/Reheating

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over medium heat, adding a splash of milk or broth to loosen the sauce. Avoid microwaving for long periods to prevent the pasta from drying out.

FAQs

Can I make this recipe dairy-free?

Use dairy-free milk alternatives and cheese substitutes to make it dairy-free.

Can I prepare this recipe ahead of time?

Yes, but the pasta may absorb more liquid upon standing. Add extra milk or broth when reheating.

Can I use different pasta shapes?

Yes, most small to medium pasta shapes like penne, rotini, or macaroni work well.

How do I prevent the pasta from sticking?

Stir frequently during simmering and add sufficient liquid.

Can I freeze leftover taco pasta?

Yes, freeze in a sealed container for up to 2 months. Thaw and reheat gently.

Is this recipe spicy?

It’s mildly spicy from the diced tomatoes with green chilies, but you can adjust heat by adding more chilies or spices.

Can I add fresh vegetables?

Yes, stir in chopped vegetables like bell peppers or zucchini while cooking.

How do I thicken the sauce if it’s too thin?

Simmer uncovered for a few minutes to reduce liquid or add a bit of cornstarch slurry.

Can I use low-fat milk?

Yes, but the sauce may be less creamy.

What toppings go well with this dish?

Serve with sour cream, chopped cilantro, avocado slices, or sliced jalapeños.

Conclusion

One Pot Cheesy Taco Pasta is a quick, flavorful, and comforting meal that combines taco seasoning and cheesy pasta into one pot for easy cleanup and maximum flavor. Perfect for busy weeknights, this recipe is versatile, delicious, and sure to become a family favorite.

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