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There is something irresistibly comforting about a dish that combines hearty flavors, creamy textures, and a little bit of spice, all cooked together in one pot for easy cleanup. This One-Pot Cheesy Taco Pasta Recipe is one of those magical meals that hits all the right notes. It brings together juicy browned beef, tender pasta shells, and a luscious blend of Monterey Jack and mild cheddar cheeses, all infused with classic taco seasonings. Whether you’re after a quick weeknight dinner or a crowd-pleasing dish that satisfies everyone, this recipe makes mealtime both simple and joyful.
Ingredients You’ll Need
The beauty of this One-Pot Cheesy Taco Pasta Recipe is how straightforward the ingredients are, yet how each one plays a vital role in building layers of flavor, texture, and color. From the warm spices that elevate the beef to the cheeses that give it that gooey, irresistible finish, every component counts.
- 1 pound ground beef: The hearty base that brings rich protein and savoriness to the dish.
- 2 teaspoons ground cumin: Adds a warm, smoky depth central to taco flavor profiles.
- 1 1/2 teaspoons dried minced onion: Brings a subtle sweetness and a bit of texture without needing fresh chopping.
- 1 1/2 teaspoons garlic powder: Infuses an aromatic punch that complements the beef perfectly.
- 2 tablespoons tomato paste: Concentrates the tomato flavor for a rich, slightly tangy sauce base.
- 1/2 cup diced tomatoes with green chilies (Rotel preferred): Adds a zesty kick and vibrant bits of color throughout the dish.
- 1 cup beef broth: Provides savory moisture that helps cook the pasta and deepen overall flavor.
- 1 1/2 cups whole milk: Contributes creaminess and tenderizes the pasta during cooking.
- 1 cup water: Balances the liquids for perfect pasta texture without diluting flavor.
- 8 ounces shell pasta: Ideal shape for trapping the cheesy sauce and beef in every bite.
- 1 cup Monterey Jack cheese, shredded: Offers mild, melty richness with a buttery undertone.
- 1 cup mild cheddar cheese, shredded: Brings a classic sharpness and vibrant color contrast to the dish.
How to Make One-Pot Cheesy Taco Pasta Recipe
Step 1: Brown the Beef
Start by heating a large pot or Dutch oven over medium heat and add the ground beef along with the cumin, dried minced onion, and garlic powder. Cooking the beef until it’s fully browned develops a savory base and lets those warm spices bloom. Make sure to drain any excess fat to keep the dish from becoming greasy, but don’t worry, the flavors stay rich and satisfying.
Step 2: Make the Sauce
Now, stir in the tomato paste, diced tomatoes with green chilies, beef broth, and one cup of whole milk. This combination brings a punch of tang, a bit of heat, and the liquid necessary for gently bringing everything to a simmer. Once it’s bubbling, you’ll start to smell how the sauce is coming together — that’s when you know good things are happening.
Step 3: Cook the Pasta
Add the shell pasta directly into the pot, nestling it into the simmering sauce. Lower the heat to medium-low and let it cook until the pasta is tender, usually about 8 to 10 minutes, stirring occasionally to prevent sticking. This step is key because the pasta soaks up all those flavorful liquids, creating a harmonious texture that’s tender but still holds its shape beautifully.
Step 4: Add the Cheese
Turn the heat down to low and gradually stir in the shredded Monterey Jack and mild cheddar cheeses. As each cup melts into the pasta and beef mixture, the sauce transforms into a luscious, creamy blanket that coats every bite. The result is a melty, cheesy masterpiece that makes this One-Pot Cheesy Taco Pasta Recipe truly unforgettable.
Step 5: Serve Immediately
Once the cheese has fully melted and everything is combined, this dish is best enjoyed right away, while it’s warm, gooey, and fragrant. Get ready to dive into layers of cheesy, spiced comfort that feels like a big, cozy hug on a plate.
How to Serve One-Pot Cheesy Taco Pasta Recipe
Garnishes
Adding fresh garnishes can elevate this dish from delicious to show-stopping. Try scattering chopped fresh cilantro, sliced green onions, or a dollop of cool sour cream on top. A squeeze of lime juice or a sprinkle of crushed tortilla chips also adds exciting textures and bright, zesty notes that contrast beautifully with the creamy pasta.
Side Dishes
Though the pasta is hearty, pairing it with crisp, fresh sides balances the meal wonderfully. A simple green salad with a tangy vinaigrette or some steamed broccoli adds a pop of color and crunch. You could also serve with warm, buttery cornbread or garlic breadsticks if you’re in the mood for more comfort.
Creative Ways to Present
If you want to impress friends or family, try serving the One-Pot Cheesy Taco Pasta Recipe in individual cast iron skillets or colorful bowls to keep the cheesy goodness warm longer. For a fun twist, spoon the pasta into halved bell peppers or hollowed-out tomatoes for edible bowls that look as good as they taste.
Make Ahead and Storage
Storing Leftovers
One of the perks of this recipe is how well it keeps! Simply transfer leftovers to an airtight container and refrigerate for up to 3 days. The pasta will thicken as it sits, so a little extra milk added when reheating helps bring back that creamy texture.
Freezing
You can freeze portions of the One-Pot Cheesy Taco Pasta Recipe for up to 2 months. Cool it completely before placing in freezer-safe containers. To thaw, move it to the fridge overnight and reheat gently to preserve the pasta’s texture and the cheese’s meltiness.
Reheating
For best results, reheat on the stovetop over low heat with a splash of milk or broth, stirring frequently until warmed through. Microwave reheating works too, but watch closely and stir every 30 seconds to keep the cheese from separating and the pasta from drying out.
FAQs
Can I use ground turkey instead of ground beef?
Absolutely! Ground turkey works well as a leaner alternative and will still soak up all those delicious taco seasonings beautifully. Just be sure to brown it thoroughly for the best flavor.
What type of pasta works best in this recipe?
Shell pasta is ideal since its little cups trap the cheesy sauce and beef. However, elbow macaroni, rotini, or other small shapes hold up nicely too and deliver a similar comforting mouthfeel.
Is this recipe spicy?
This One-Pot Cheesy Taco Pasta Recipe has a mild, approachable heat thanks to the diced tomatoes with green chilies. If you like it spicier, feel free to add some diced jalapeños or a pinch of cayenne pepper when making the sauce.
Can I make this dish vegetarian?
You can easily swap the ground beef for plant-based crumbles or cooked lentils. Just adjust the seasoning and broth accordingly, and you’ll have a satisfying vegetarian version that doesn’t skimp on flavor.
How do I prevent the pasta from sticking?
Stir the pasta regularly during cooking and be sure there’s enough liquid in the pot. Using a non-stick pot or a well-seasoned Dutch oven also helps keep everything from clumping together.
Final Thoughts
If you want a no-fuss, crowd-pleasing dinner that tastes like it took hours but actually comes together in under 30 minutes, this One-Pot Cheesy Taco Pasta Recipe is a fantastic choice. It’s cozy, cheesy, and bursting with that classic taco flair that everyone loves. Give it a try and get ready to make it a new regular in your meal rotation — your friends and family will thank you!
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Print
One-Pot Cheesy Taco Pasta Recipe
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Total Time: 25 minutes
- Yield: 4 servings
- Category: Main Dish
- Method: Stovetop
- Cuisine: Mexican-American
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
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.
