Go Back
–+ servings
A pot full of Taco Pasta with pasta shells in a creamy taco sauce.
Print Recipe

Taco Pasta - (One Pot!)

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.
Prep Time5 minutes
Cook Time25 minutes
Total Time30 minutes
Course: Main Course
Cuisine: American, Mexican
Servings: 6 people
Calories: 503kcal
Author: Stephanie

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
US Customary - Metric

Instructions

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

Notes

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. Shred them from a block for the creamiest consistency. Bagged shredded cheese doesn't melt as well.
  • 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!
The nutritional facts are an estimate and are per serving. There are 6 servings in this recipe.

Nutrition

Calories: 503kcal | Carbohydrates: 39g | Protein: 37g | Fat: 22g | Saturated Fat: 13g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 100mg | Sodium: 1352mg | Potassium: 722mg | Fiber: 3g | Sugar: 8g | Vitamin A: 1226IU | Vitamin C: 11mg | Calcium: 472mg | Iron: 4mg