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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 Time
5 mins
Cook Time
5 mins
Total Time
30 mins
Servings: 6 people
Calories: 503 kcal
Course: Main Course
Cuisine: American , Mexican

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

Instructions

    Cup of Yum
  1. 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.
  2. Cook and crumble the ground beef over medium-high heat in a high-walled pot or dutch oven. Drain grease.
  3. Melt the butter in the same pot and add and garlic. Cook for 1 minute.
  4. Add all remaining ingredients except the cheese and pasta. Stir to combine.
  5. 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.
  6. 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.
  7. Turn heat to low. Gradually stir in cheese until melted.
  8. There will be plenty of sauce but it will thicken upon standing and the pasta will continue to absorb it.
  9. Serve once desired consistency is obtained.

Notes

  • Pro Tips
  • The nutritional facts are an estimate and are per serving. There are 6 servings in this recipe.
  • 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!

Nutrition Information

Calories 503kcal (25%) Carbohydrates 39g (13%) Protein 37g (74%) Fat 22g (34%) Saturated Fat 13g (65%) Polyunsaturated Fat 1g Monounsaturated Fat 6g Trans Fat 1g Cholesterol 100mg (33%) Sodium 1352mg (56%) Potassium 722mg (21%) Fiber 3g (12%) Sugar 8g (16%) Vitamin A 1226IU (25%) Vitamin C 11mg (12%) Calcium 472mg (47%) Iron 4mg (22%)

Nutrition Facts

Serving: 6people

Amount Per Serving

Calories 503

% Daily Value*

Calories 503kcal 25%
Carbohydrates 39g 13%
Protein 37g 74%
Fat 22g 34%
Saturated Fat 13g 65%
Polyunsaturated Fat 1g 6%
Monounsaturated Fat 6g 30%
Trans Fat 1g 50%
Cholesterol 100mg 33%
Sodium 1352mg 56%
Potassium 722mg 15%
Fiber 3g 12%
Sugar 8g 16%
Vitamin A 1226IU 25%
Vitamin C 11mg 12%
Calcium 472mg 47%
Iron 4mg 22%

* Percent Daily Values are based on a 2,000 calorie diet.