If you love meals that are bursting with bold flavors but come together in no time, the One-Pot Cheesy Taco Pasta Recipe is here to steal your heart and your dinner table. This dish perfectly blends the zesty spices of taco seasonings with creamy melted cheese, all hugged by tender pasta shells. It’s a comforting, satisfying dinner that needs just one pot, making cleanup a breeze while delivering bursts of savory, cheesy goodness in every bite.
Ingredients You’ll Need
Each ingredient in this recipe plays a crucial role in creating that perfect harmony of flavors and textures. From the savory ground beef to the melty cheeses and that little kick of tomatoes with green chilies, everything comes together simply yet beautifully to make this dish a winner you’ll want on repeat.
- 1 pound ground beef: Provides rich, meaty flavor and protein, forming the hearty base of the dish.
- 2 teaspoons ground cumin: Adds a warm, earthy spice that defines the taco taste.
- 1 1/2 teaspoons dried minced onion: Offers subtle sweetness and depth without overpowering the dish.
- 1 1/2 teaspoons garlic powder: Packs a punch of garlicky flavor that complements the beef perfectly.
- 2 tablespoons tomato paste: Concentrates tomato flavor and gives a slight tangy richness.
- 1/2 cup diced tomatoes with green chilies (Rotel preferred): Brings a gentle heat and vibrant color to brighten the pasta.
- 1 cup beef broth: Enhances the savory flavors and keeps the pasta cooked just right.
- 1 1/2 cups whole milk: Adds creaminess that balances spices and enriches the sauce.
- 1 cup water: Helps cook the pasta perfectly without diluting flavors.
- 8 ounces shell pasta: Holds onto the sauce and cheese in every nook and cranny.
- 1 cup Monterey Jack cheese, shredded: Melts smoothly for a luscious, mild creaminess.
- 1 cup mild cheddar cheese, shredded: Adds sharpness and body for that classic cheesy taco flair.
How to Make One-Pot Cheesy Taco Pasta Recipe
Step 1: Brown the Beef with Seasonings
Start by heating up a large pot or Dutch oven over medium heat. Toss in the ground beef along with the ground cumin, dried minced onion, and garlic powder. Cook it all together until the beef is fully browned and fragrant. Trust me, this is where the magic begins—the spices will infuse the meat with that irresistible taco flavor. Once cooked, drain any excess fat so your dish stays perfectly balanced and not greasy.
Step 2: Build the Flavorful Sauce
Next, stir in the tomato paste and diced tomatoes with green chilies. The tomato paste deepens the sauce’s richness while the tomatoes with chilies add a delicate spice and zing. Pour in the beef broth and a cup of whole milk, then stir everything together. Bring the mixture up to a gentle boil over medium-high heat to meld those flavors and prepare the base for the pasta.
Step 3: Cook the Pasta in the Sauce
Now it’s time to add the shell pasta directly into the pot. Simmer the mixture on medium-low heat and let the pasta cook until it’s tender but still slightly firm, typically 8 to 10 minutes. Because the pasta cooks right in the sauce, it absorbs all those delicious, savory juices—no bland pasta here.
Step 4: Melt in the Cheeses
With the heat turned down low, stir in the Monterey Jack and mild cheddar cheeses one cup at a time. Watch as they melt beautifully, creating a creamy, cheesy coat over the pasta and beef. This step transforms the dish into a luscious, gooey comfort meal with an irresistible pull-apart texture.
Step 5: Serve It Up Hot
Once everything is perfectly combined and melted, serve this One-Pot Cheesy Taco Pasta Recipe immediately. The enticing aroma and gooey cheese will make it almost impossible to wait. It’s satisfying, vibrant, and ready for your next family dinner or casual get-together.
How to Serve One-Pot Cheesy Taco Pasta Recipe
Garnishes
Garnishing this cheesy taco pasta is where you can have some fun and add fresh, contrasting textures. Try chopped cilantro for a bright, herbaceous note or a dollop of sour cream for cool creaminess that pairs perfectly with the mild spice. Diced avocado, sliced green onions, or a sprinkle of crushed tortilla chips add beautiful color and crunch to each vibrant plate.
Side Dishes
While the One-Pot Cheesy Taco Pasta Recipe is hearty on its own, pairing it with simple sides can balance out the meal delightfully. A crisp green salad with a zesty lime vinaigrette is a refreshing contrast. Cornbread or garlic bread can also complement the cheesy richness, plus some roasted veggies for added nutrients round out your lovely spread.
Creative Ways to Present
For entertaining or family fun, serve this pasta in colorful bowls or mini cast iron skillets for individual portions. You could also slide it into a warm tortilla along with some fresh toppings for a unique taco-pasta hybrid. Another idea is layering it in a casserole dish and broiling lightly to get that golden, bubbly cheese crust—pure comfort food indulgence.
Make Ahead and Storage
Storing Leftovers
If you find yourself with leftovers, no worries at all! Store the cooled One-Pot Cheesy Taco Pasta recipe in an airtight container in the refrigerator. It will keep well for 3 to 4 days, making it a perfect next-day lunch or easy dinner option.
Freezing
This dish freezes surprisingly well despite the cheese. Transfer portions into freezer-safe containers and freeze for up to 2 months. When you’re ready, thaw overnight in the refrigerator before reheating to maintain the best texture and flavor.
Reheating
To reheat, warm the pasta gently in a skillet over medium-low heat or in the microwave. You may want to add a splash of milk or broth to revive the creamy consistency if it feels thickened. Stir frequently for even warming and to keep the cheese melty and delicious.
FAQs
Can I make this recipe vegetarian?
Absolutely! Simply replace the ground beef with your favorite plant-based ground meat or cooked beans. Adjust the seasonings to taste, and you’ll have a wonderfully cheesy and hearty vegetarian twist on this taco pasta.
What type of pasta works best?
Shell pasta is ideal because its shape helps trap all that luscious sauce and melted cheese. However, elbow macaroni or small penne are great substitutes and work similarly well.
Can I use a different type of cheese?
Yes, you can swap the Monterey Jack or cheddar for cheeses like pepper jack, mozzarella, or even a smoky gouda to change the flavor profile to your liking. Just make sure they’re good melting cheeses.
Is it possible to make this spicy?
Definitely! Increase the amount of diced tomatoes with green chilies or add a pinch of cayenne pepper to the seasoning. Sliced jalapeños or a dash of hot sauce right before serving also kick the heat up nicely.
Can I prepare this recipe ahead of time for a party?
While it’s best enjoyed fresh, you can prepare much of the sauce ahead and assemble the pasta just before serving. Keep everything warm and fresh by finishing the cheese melt right before bringing it to the table.
Final Thoughts
There’s something truly irresistible about a meal that combines ease, flavor, and comfort in one pot, and this One-Pot Cheesy Taco Pasta Recipe checks all those boxes with delight. Whether you’re cooking for your family or feeding friends, it’s a dish that invites smiles, seconds, and plenty of warm compliments. Give it a try and make it your new favorite weeknight dinner that’s as fun as it is satisfying.
Print
One-Pot Cheesy Taco Pasta Recipe
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Total Time: 25 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Tex-Mex
Description
This One-Pot Cheesy Taco Pasta is a quick and satisfying meal combining seasoned ground beef, tender pasta, and melted cheese in a flavorful tomato-based sauce. Perfect for busy weeknights, it brings together taco-inspired spices with creamy cheese for a comforting dish that the whole family will love.
Ingredients
Meat and Seasonings
- 1 pound ground beef
- 2 teaspoons ground cumin
- 1 1/2 teaspoons dried minced onion
- 1 1/2 teaspoons garlic powder
Sauce and Liquids
- 2 tablespoons tomato paste
- 1/2 cup diced tomatoes with green chilies (Rotel brand preferred)
- 1 cup beef broth
- 1 1/2 cups whole milk
- 1 cup water
Pasta and Cheese
- 8 ounces shell pasta
- 1 cup Monterey Jack cheese, shredded
- 1 cup mild cheddar cheese, shredded
Instructions
- Brown the ground beef: In a large pot or Dutch oven over medium heat, cook the ground beef with the cumin, dried minced onion, and garlic powder until fully browned. Drain any excess fat from the pot to keep the dish from being greasy.
- Add sauce ingredients and heat: Stir in the 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, allowing the flavors to meld.
- Cook the pasta: Pour in the shell pasta and reduce heat to medium-low. Simmer gently, stirring occasionally, until the pasta is tender and cooked through, usually 8 to 10 minutes per package instructions.
- Incorporate cheese: Lower the heat to low and gradually stir in the shredded Monterey Jack cheese and mild cheddar cheese, one cup at a time. Continue stirring until the cheese has melted completely and the sauce is creamy and combined with the pasta and beef.
- Serve immediately: Once the cheese has fully melted and the pasta is creamy and flavorful, remove from heat and serve hot for a delicious, comforting meal.
Notes
- For a spicier kick, add extra diced jalapeños or hot sauce to taste.
- Use low-fat milk or broth options to reduce fat content.
- Leftovers keep well and can be refrigerated for up to 3 days; reheat gently on stovetop or microwave.
- Feel free to substitute ground turkey or chicken for a leaner protein option.
- If you prefer a thicker sauce, simmer for a few extra minutes before adding the cheese.
