Description
This One-Pot Cheesy Taco Pasta combines ground beef seasoned with classic taco spices and a creamy, cheesy sauce with tender shell pasta. Ready in just 25 minutes, it’s a comforting, flavorful dish perfect for a quick weeknight dinner. Using just one pot simplifies cleanup while delivering the satisfying flavors of a taco in pasta form.
Ingredients
Scale
Meat and Seasoning
- 1 pound ground beef
- 2 teaspoons ground cumin
- 1 1/2 teaspoons dried minced onion
- 1 1/2 teaspoons garlic powder
Sauce and Liquids
- 2 tablespoons tomato paste
- 1/2 cup diced tomatoes with green chilies (Rotel brand preferred)
- 1 cup beef broth
- 1 1/2 cups whole milk
- 1 cup water
Pasta and Cheese
- 8 ounces shell pasta
- 1 cup Monterey Jack cheese, shredded
- 1 cup mild cheddar cheese, shredded
Instructions
- Brown the beef: In a large pot or Dutch oven over medium heat, brown the ground beef with the ground cumin, dried minced onion, and garlic powder until fully cooked. Be sure to crumble the beef as it cooks for even browning. Once cooked, drain any excess fat.
- Make the sauce: Add the tomato paste, diced tomatoes with green chilies, beef broth, and 1 cup of whole milk to the browned beef. Stir well to combine all ingredients and bring the mixture to a gentle boil over medium-high heat.
- Cook pasta: Stir in the shell pasta and then reduce the heat to medium-low. Let the pasta simmer in the sauce, stirring occasionally, until the pasta is tender and cooked through according to package instructions, usually about 8-10 minutes.
- Add cheese: Lower the heat to low. Gradually stir in the Monterey Jack cheese and mild cheddar cheese, one cup at a time, until fully melted and the sauce is creamy and well combined with the pasta and beef mixture.
- Serve: Once everything is melted and combined, serve the cheesy taco pasta immediately while hot and enjoy.
Notes
- For a spicier kick, use diced tomatoes with extra green chilies or add a pinch of cayenne pepper to the beef while browning.
- You can substitute ground turkey or chicken for a leaner protein option.
- Feel free to add vegetables like bell peppers or corn for added texture and nutrition.
- This dish reheats well and can be stored in the refrigerator for up to 3 days.
