Description
This One-Pot Cheesy Taco Pasta is a quick and flavorful meal that combines seasoned ground beef, pasta, and a creamy blend of cheeses into a delicious, comforting dish. Perfect for weeknight dinners, it features classic taco spices and a rich, cheesy sauce that makes every bite satisfying and easy to prepare with minimal cleanup.
Ingredients
Scale
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 Ingredients
- 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 beef: In a large pot or Dutch oven over medium heat, brown the ground beef with the cumin, dried minced onion, and garlic powder until fully cooked. Make sure to break up the beef and cook it evenly. Once cooked, drain any excess fat to keep the dish from becoming greasy.
- Make the sauce: Add tomato paste, diced tomatoes with green chilies, beef broth, and 1 cup of the whole milk to the browned beef. Stir well to combine all ingredients and bring the mixture to a gentle boil over medium-high heat to develop the flavors.
- Cook the pasta: Pour in the shell pasta along with 1 cup of water. Reduce the heat to medium-low and simmer the mixture, stirring occasionally, until the pasta is tender and cooked through—usually about 8 to 10 minutes. The pasta will absorb the flavors and liquid, creating a creamy consistency.
- Add the cheese: Lower the heat to low and gradually stir in the shredded Monterey Jack and mild cheddar cheeses, 1 cup at a time. Continue stirring until both cheeses have melted and fully incorporated, creating a rich and cheesy taco sauce coating the pasta and beef.
- Serve immediately: Once the cheese is melted and the dish is creamy and hot, serve the cheesy taco pasta right away for the best flavor and texture.
Notes
- You can substitute ground turkey or chicken for ground beef for a lighter option.
- If you prefer spicier food, add a pinch of cayenne pepper or extra diced green chilies.
- Using a Dutch oven or deep pot helps in evenly cooking and simmering the pasta with the beef and sauce.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated gently on the stovetop.
- If you want a creamier sauce, feel free to add a splash more milk while cooking the pasta.
