If you’re craving a dish that is bursting with bold taco flavors and the comforting creaminess of pasta, you’re going to love this Creamy Taco Pasta (One Pot) Recipe. It’s everything you want in a weeknight meal: quick, simple, packed with cheesy goodness, and all made in one pot for easy cleanup. Imagine tender pasta shells soaking up a spicy, tomatoey sauce loaded with seasoned ground beef and three types of melty cheese — pure magic in every bite!
Ingredients You’ll Need
Gathering these straightforward ingredients is the first step to a deliciously comforting dish. Each element plays a vital role: from the rich cheeses that create that irresistible creamy texture, to the taco seasoning that brings a vibrant, zesty punch.
- 1 cup shredded Cheddar cheese: Provides sharpness and that classic cheesy flavor that pairs perfectly with beef.
- 1 cup shredded Monterey Jack cheese: Adds a creamy, mild softness to balance the cheddar’s punch.
- 4 oz Velveeta cheese, cubed (or 3/4 cup shredded cheese): The secret weapon for smooth, silky sauce consistency.
- 1 lb ground beef (85% lean): Offers hearty protein and a great base full of savory flavor.
- 1 tbsp butter: Brings richness and helps mellow out the garlic.
- 2 cloves garlic, minced: Adds a subtle aromatic depth that wakes up every ingredient.
- 1 oz packet taco seasoning: The spice blend turning this pasta into a fun taco-inspired feast.
- 1 tbsp Worcestershire sauce: Adds umami complexity and enhances the meatiness.
- 2 tbsp tomato paste: Concentrated tomato flavor that deepens the sauce’s richness.
- 1 cup beef broth: Adds flavorful liquid base and complements the ground beef.
- 1 cup chicken broth: Lightens the broth mix while keeping it savory.
- 1 cup whole milk, at room temperature: Key for creaminess and smooth texture.
- 1 (10 oz) can Rotel tomatoes with green chilies, undrained: Provides a burst of tangy tomato and a touch of heat.
- 1/2 lb medium pasta shells (or other short pasta): Perfect for absorbing sauce and delivering hearty bites.
How to Make Creamy Taco Pasta (One Pot) Recipe
Step 1: Prep the Cheeses
Start by shredding your Cheddar and Monterey Jack cheeses, and set them aside at room temperature. This step helps them melt smoothly and evenly once added to the sauce later.
Step 2: Brown the Ground Beef
In a large, high-walled pot or Dutch oven, cook and crumble the ground beef over medium-high heat until browned and cooked through. Drain any excess grease to keep the dish from becoming too oily.
Step 3: Sauté Garlic in Butter
Lower your heat slightly, then melt butter in the same pot. Add the minced garlic and cook for about one minute until fragrant, which adds a lovely aromatic base without overpowering the dish.
Step 4: Build the Flavorful Sauce
Stir in the taco seasoning, Worcestershire sauce, tomato paste, beef broth, chicken broth, milk, and undrained Rotel tomatoes. This combination melds together to form a rich, vibrant sauce that’s both creamy and full of taco-inspired flavor.
Step 5: Cook the Pasta in the Sauce
Bring the mixture to a gentle boil, then add your pasta shells. Use a spoon to submerge the pasta completely in the liquid. Cover and cook according to the pasta package instructions, remembering to stir halfway through so nothing sticks to the bottom of the pot.
Step 6: Check for Doneness
Remove the lid and test the pasta for your preferred tenderness. If it needs a little more time, cook uncovered for a few minutes longer, stirring occasionally to keep things from sticking.
Step 7: Add the Cheeses
Turn the heat down to low. Gradually stir in the shredded Cheddar, Monterey Jack, and Velveeta cubes, allowing them to melt into the pasta sauce for that signature creamy texture. Let the dish rest for a few minutes to thicken beautifully before serving.
Step 8: Serve and Enjoy
Dish it out while it’s warm and revel in the cheesy, savory comfort of this quick and tasty meal.
How to Serve Creamy Taco Pasta (One Pot) Recipe
Garnishes
Garnishing your creamy taco pasta adds extra layers of flavor and texture. Freshly chopped cilantro, diced avocado, or a sprinkle of sliced green onions take this dish up a notch. For some crunch, add crushed tortilla chips or a dollop of sour cream to balance the heat and richness.
Side Dishes
This pasta is satisfying on its own, but if you want to round out the meal, consider serving it with a crisp green salad or roasted vegetables. Corn on the cob or black beans also pair perfectly, keeping with the taco-inspired theme and adding vibrant color to your plate.
Creative Ways to Present
For a fun twist, turn this dish into a golden burrito bowl by layering the creamy taco pasta with fresh salsa and lettuce in a large bowl. Or, serve it in small individual ramekins topped with a handful of chopped jalapeños and black olives for a festive party appetizer.
Make Ahead and Storage
Storing Leftovers
Place leftover creamy taco pasta in an airtight container and store it in the refrigerator. It’s best enjoyed within 3 to 4 days when the flavors remain vibrant and the cheeses still ooze their creamy goodness.
Freezing
You can freeze this dish, but keep in mind the texture might change slightly once thawed. Freeze in individual portions in freezer-safe containers for up to 2 months. Thaw overnight in the refrigerator before reheating.
Reheating
Reheat leftovers gently in a skillet over low heat or in the microwave, stirring occasionally. Add a splash of milk or broth if the sauce seems too thick or to prevent the pasta from drying out during reheating.
FAQs
Can I use different types of pasta for this recipe?
Absolutely! While medium pasta shells are suggested because they hold sauce well, feel free to use penne, rotini, or even elbow macaroni. Just keep cooking times in mind as they may vary slightly.
Is it possible to make this recipe vegetarian?
Yes! Swap the ground beef for plant-based crumbles or sautéed mushrooms for a hearty, meat-free alternative without sacrificing flavor.
Can I adjust the spice level in this dish?
Definitely. Using mild Rotel tomatoes reduces the heat, or you can swap them for regular diced tomatoes if you prefer no spice. Adding fresh jalapeños or hot sauce at the end will increase the kick if desired.
What if I don’t have Velveeta cheese?
You can replace Velveeta with extra shredded cheese like mozzarella or mild Cheddar. While Velveeta gives that signature creaminess, a blend of cheeses will still produce a deliciously melty sauce.
How long does it take to make this from start to finish?
From prep to the table, this one pot creamy taco pasta takes about 40 minutes total — 15 minutes of prep and 25 minutes of cooking — perfect for busy weeknights or when you want a fuss-free meal.
Final Thoughts
This Creamy Taco Pasta (One Pot) Recipe has become one of my go-to dishes whenever I want something quick, comforting, and packed with flavor. The balance of cheesy richness with bold taco spices hits all the right notes without requiring a mountain of dishes to clean afterward. I hope you enjoy making and sharing this recipe as much as I do — it’s a definite crowd-pleaser ready to bring a little fiesta into your weeknight meals!
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Creamy Taco Pasta (One Pot) Recipe
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 6 servings
- Category: Main Dish
- Method: Stovetop
- Cuisine: American
Description
This One Pot Taco Pasta is a creamy, cheesy, and flavorful dish that combines the best of taco seasoning with tender pasta and a blend of cheeses. Easy to prepare and perfect for busy weeknights, this recipe features ground beef cooked with spices, tomatoes with green chilies, and a rich sauce made from Velveeta, Cheddar, and Monterey Jack cheeses, all cooked together in one pot for minimal cleanup.
Ingredients
Cheese
- 1 cup shredded Cheddar cheese
- 1 cup shredded Monterey Jack cheese
- 4 oz Velveeta cheese, cubed (or 3/4 cup shredded cheese)
Meat & Aromatics
- 1 lb ground beef (85% lean)
- 1 tbsp butter
- 2 cloves garlic, minced
Seasonings & Sauces
- 1 oz packet taco seasoning
- 1 tbsp Worcestershire sauce
- 2 tbsp tomato paste
Liquids
- 1 cup beef broth
- 1 cup chicken broth
- 1 cup whole milk, at room temperature
Other
- 1 (10 oz) can Rotel tomatoes with green chilies, undrained
- 1/2 lb medium pasta shells (or other short pasta)
Instructions
- Prepare Cheese: Shred the Cheddar and Monterey Jack cheeses and let them come to room temperature while you prepare the other ingredients, to ensure they melt smoothly later.
- Cook Ground Beef: In a large, high-walled pot or Dutch oven, cook and crumble the ground beef over medium-high heat until browned. Drain any excess grease to avoid a greasy sauce.
- Sauté Garlic: Melt the butter in the same pot, then add the minced garlic. Cook for about 1 minute until fragrant, taking care not to burn the garlic.
- Add Seasonings and Liquids: Stir in the taco seasoning packet, Worcestershire sauce, and tomato paste, followed by the beef broth, chicken broth, whole milk, and undrained Rotel tomatoes. Mix well to combine all flavors.
- Cook Pasta: Bring the mixture to a gentle boil, then add the pasta shells. Ensure the pasta is submerged in the liquid. Cover the pot and cook according to the pasta package instructions, stirring halfway through to prevent sticking.
- Check Doneness: Remove the cover and taste the pasta to check if it’s cooked to your desired tenderness. If not done, cook a few minutes longer uncovered.
- Melt Cheese: Reduce heat to low. Gradually stir in the shredded Cheddar, Monterey Jack, and cubed Velveeta cheeses until fully melted and creamy, allowing the sauce to thicken slightly.
- Serve: Let the pasta sit for a few minutes off the heat to thicken further. Serve warm and enjoy this comforting, cheesy taco pasta.
Notes
- You can substitute pasta shells with any short pasta shape like penne or rotini.
- Using Velveeta helps create a smooth and creamy sauce, but you may substitute with extra shredded cheese if preferred.
- Adjust the amount of taco seasoning depending on your spice preference.
- Make sure to stir halfway while cooking pasta to prevent sticking at the bottom of the pot.
- This dish can be doubled for larger gatherings and reheats well.
- For a lighter version, use leaner ground beef and low-fat milk.
