Taco Pasta Recipe

Hey there, welcome to my kitchen! Let’s be honest, some nights you just need dinner to be easy. And cheesy. And on the table fast. That’s where this recipe comes in. It’s my secret weapon for crazy weeknights.

Imagine this: the bold, spicy flavor of your favorite tacos all wrapped up in a creamy, dreamy pasta dish. It’s like your go-to taco night and a comforting bowl of mac and cheese had a delicious baby. And the best part? It all comes together in one single pot. Fewer dishes? Yes, please.

This whole idea came from needing a meal that my whole family would actually eat without complaining, and that wouldn’t leave my kitchen looking like a disaster zone. I tinkered for a while to get the sauce just right—not too thin, not too thick, and definitely not grainy. The secret, which I’m about to share, involves a trio of cheeses that work together like magic.

So, if you need a dinner that’s guaranteed to be a hit, stick with me. Let’s make something awesome.

Here’s the Lowdown

Before we start splashing things in a pot, here’s a quick look at what you’re getting into.

• Time Commitment: You’ll have this on the table in about 30 minutes. Seriously. Just 5 minutes of prep and about 25 minutes of cook time.
• How Many People It Feeds: This recipe makes enough for about 6 hungry people. It’s perfect for a family dinner.
• Difficulty Level: Super easy. If you can brown some ground beef, you can totally nail this. The one-pot trick makes it almost foolproof.

What You’ll Need

Equipment: The beauty here is you don’t need much.

• A big, deep pot or a Dutch oven is your best friend. Something around 5 quarts is perfect. A heavy bottom helps so nothing burns.
• A cheese grater.
• A spoon or spatula for stirring.

Meal Prep Tip: You can totally get a head start. Grate the cheese or brown the beef a day ahead and keep them in the fridge. It makes dinner come together even faster.

Scaling For Any Crowd

Cooking for more or fewer people? Got you covered. It’s super easy to scale this recipe up or down.

Ingredient	Half Recipe (3 Servings)	Full Recipe (6 Servings)	Double Recipe (12 Servings)
Ground Beef	½ lb.	1 lb.	2 lbs.
Pasta Shells	¼ lb.	½ lb.	1 lb.
Beef Broth	½ cup	1 cup	2 cups
Chicken Broth	½ cup	1 cup	2 cups
Whole Milk	½ cup	1 cup	2 cups
Rotel Tomatoes	½ can (5 oz.)	1 can (10 oz.)	2 cans (20 oz.)
Cheeses (Total)	~1¼ cups	~2⅓ cups	~4⅔ cups

The All-Star Ingredient Lineup

A great meal is all about the ingredients, right? Here’s what we’re working with.

Let’s talk cheese, because it’s the star of the show. We’re using three kinds.

• Sharp Cheddar: This brings that classic, tangy cheese flavor we all love.
• Monterey Jack: This one is a master melter. It’s mild and gives us that glorious cheese-pull.
• Velveeta: Okay, wait! Don’t click away. I was skeptical at first, too. But a little bit of Velveeta is the secret to the smoothest, creamiest sauce you’ve ever had. It ensures the sauce never breaks or gets gritty. Trust me on this.

Pro-tip: Always shred your cheese from a block. The pre-shredded stuff has a coating on it that can mess with your sauce texture. Let it sit out for a bit to get closer to room temp—it’ll melt so much better.

For the base, we’re using 1 lb. of ground beef. I like an 85% lean, but you use what you like. We’ll also need some minced garlic, a packet of taco seasoning, a little tomato paste for richness, and a splash of Worcestershire sauce for a deep, savory kick.

Our cooking liquid is a team effort. We use both beef broth and chicken broth because it gives a more complex flavor than just one or the other. Whole milk is a must for creaminess—make sure it’s not ice-cold from the fridge! And for that classic Tex-Mex zing, a can of Rotel Tomatoes with green chilies. Don’t you dare drain it! All the good stuff is in that juice.

Finally, the pasta. I love medium shells because their little cup shape is perfect for scooping up all that amazing sauce.

Let’s Get Cooking! A Step-by-Step Guide

Alright, let’s do this. I’ll walk you through every step.

Step 1: Get Your Cheese Ready & Brown the Beef

First, grate your Cheddar and Monterey Jack, and cube up the Velveeta. Just set it on the counter so it’s not super cold when we need it.

Now, get your pot on the stove over medium-high heat. Add the ground beef and cook it until it’s all browned, breaking it up with a spoon as you go. Your kitchen is about to start smelling really good. Once it’s cooked, tilt the pot and carefully drain off the extra grease.

Step 2: Build That Flavor

Don’t wipe out the pot! All those little brown bits stuck to the bottom are pure flavor. Turn the heat down to medium, drop in the butter, and let it melt. Add your minced garlic.

Now pay attention, because this happens fast. Stir the garlic for about a minute. Lean in and smell that. As soon as it hits your nose with that amazing toasty, sweet smell, you’re ready for the next step. Don’t let it burn!

Step 3: Make the Magic Happen

Time to build the sauce. Pour in the beef broth, chicken broth, and whole milk. Then add the entire can of Rotel (juice and all!), the Worcestershire sauce, tomato paste, and the taco seasoning packet. Stir it all together until the tomato paste is dissolved. It should look like a rich, reddish-brown liquid.

Step 4: Cook the Pasta

Bring the mixture to a gentle boil—just lively bubbles, nothing crazy. Pour in the pasta shells and give it a good stir to make sure every last shell is covered by the liquid. This is key!

Pop the lid on, turn the heat down so it stays at a nice simmer, and cook for the time on the pasta box, usually about 8-10 minutes. Halfway through, give it another quick stir just to make sure nothing is sticking to the bottom.

Step 5: The Big Cheesy Finish

Once the pasta is tender, it’s time for the best part. Turn the heat down to low. This is the most important part of getting a silky-smooth sauce.

Start adding your cheese in handfuls, stirring gently as you go. Let each handful mostly melt before you add the next one. You’ll literally watch the sauce transform into something thick, glossy, and incredible. At first, it might seem like there’s too much sauce, but don’t worry. The pasta will soak it up as it sits, and it will be perfect.

Make It Your Own

This recipe is a great starting point, but feel free to play around with it!

• Need it gluten-free? Just use your favorite gluten-free pasta.
• Want a vegetarian version? Swap the beef for a plant-based crumble, or add a can of black beans and a can of corn. Use veggie broth instead of beef and chicken.
• Like it spicy? Use “hot” Rotel, or toss in a diced jalapeño with the garlic. For a milder dish, use a can of plain diced tomatoes instead of Rotel.
• Feeling a little extra? Top the finished pasta with a dollop of sour cream, some fresh cilantro, diced avocado, or a sprinkle of cotija cheese.

How to Serve and Store the Good Stuff

Let the pasta sit for just a few minutes before you serve it. This gives the sauce time to thicken up perfectly. Scoop it into bowls and throw on your favorite taco toppings. It’s great with a simple salad or some cheesy garlic bread on the side.

Got leftovers? They’re amazing.

• To Store: Keep them in an airtight container in the fridge for up to 4 days.
• To Reheat: The pasta will have soaked up a lot of the sauce. The best way to reheat it is gently on the stovetop over low heat. Add a splash of milk or broth to bring back that creamy texture. You can use the microwave, but do it at 50% power and stir it every minute to keep it from getting weird.

I really hope you love this dish as much as my family does. Happy cooking!

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