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One-Pot Cheesy Taco Pasta

A quick, creamy, and cheesy taco-flavored pasta made in one pot, perfect for family meals.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, Mexican
Calories: 600
Ingredients Method Notes

Ingredients
  

Beef and Spices
  • 1 pound ground beef Use lean ground beef for less fat.
  • 2 teaspoons ground cumin Adds a warm flavor.
  • 1.5 teaspoons dried minced onion For added onion flavor.
  • 1.5 teaspoons garlic powder Enhances the taste.
Liquid Ingredients
  • 2 tablespoons tomato paste For a richer tomato flavor.
  • 0.5 cup diced tomatoes with green chilies Rotel brand preferred.
  • 1 cup beef broth For added flavor.
  • 1.5 cups whole milk Can substitute with low-fat milk.
  • 1 cup water To adjust consistency.
Pasta and Cheese
  • 8 ounces shell pasta Other shapes like rotini may be used.
  • 1 cup Monterey Jack cheese, shredded Use fresh shredded for better melting.
  • 1 cup mild cheddar cheese, shredded Use fresh shredded for better melting.

Method
 

Cooking the Beef
  1. In a large pot or Dutch oven over medium heat, add the ground beef along with ground cumin, dried minced onion, and garlic powder. Cook until the beef is fully browned, breaking it up with a spoon.
  2. Drain the excess fat from the pot to reduce greasiness.
Mixing Ingredients
  1. To the browned beef, stir in tomato paste, diced tomatoes with green chilies, beef broth, and 1 cup of whole milk. Mix well and bring the mixture to a gentle boil over medium-high heat.
Cooking the Pasta
  1. Add the shell pasta to the pot and reduce heat to medium-low. Simmer, uncovered, stirring occasionally, until the pasta is tender, about 8-10 minutes.
  2. Add more liquid if needed to prevent sticking.
Adding Cheese
  1. Once the pasta is cooked, reduce heat to low. Gradually stir in the shredded Monterey Jack and mild cheddar cheeses, one cup at a time, until fully melted and evenly combined with the pasta and beef.
Serving
  1. Remove the pot from heat and serve the cheesy taco pasta hot for a comforting and flavorful meal.

Notes

Top with chopped cilantro, sliced green onions, or a dollop of sour cream if desired. Cool and store in an airtight container for 3–4 days.