One Pot Taco Pasta

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 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.

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.

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

  1. 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.
  2. Cook and crumble the ground beef over medium-high heat in a high-walled pot or dutch oven. Drain grease.
  3. Melt the butter in the same pot and add and garlic. Cook for 1 minute.
  4. Add all remaining ingredients except the cheese and pasta. Stir to combine.
  5. 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.
  6. 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.
  7. Turn heat to low. Gradually stir in cheese until melted.
  8. There will be plenty of sauce but it will thicken upon standing and the pasta will continue to absorb it.
  9. Serve once desired consistency is obtained.


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