Taco Pasta – One Pot! Recipe

If you love the bold flavors of tacos but are craving something warm, cheesy, and easy to make, then you absolutely must try this Taco Pasta – One Pot! This dish brilliantly combines the best of Tex-Mex with comforting pasta in a single, quick-to-clean-up pot, making it a weeknight favorite that everyone will rave about. Imagine tender pasta shells swimming in a rich, creamy sauce loaded with seasoned ground beef, melted cheeses, and zesty tomatoes – it’s a mouthwatering fusion that brightens up any dinner table.

Ingredients You’ll Need

What makes Taco Pasta – One Pot! so irresistible is the simplicity and quality of each ingredient. Every component plays a vital role in building layers of flavor, texture, and color that make this dish shine without any fuss.

• Cheddar cheese, shredded: Provides a sharp, tangy flavor that melts beautifully to create that irresistible cheesy touch.
• Monterey Jack cheese, shredded: Adds creamy smoothness that balances the cheddar’s bite perfectly.
• Velveeta cheese, cut into cubes (or extra shredded cheese): Brings a velvety, luscious texture that makes the sauce simply dreamy.
• Ground beef, 85% lean: The hearty protein base that infuses the dish with rich, savory goodness.
• Butter: Used to sauté garlic and enrich the overall sauce flavor.
• Garlic, minced: Delivers aromatic depth and a gentle kick.
• Taco seasoning packet: The secret blend that layers in classic Tex-Mex spices for that familiar, mouthwatering taste.
• Worcestershire sauce: Adds a subtle umami boost to deepen the savory profile.
• Tomato paste: Concentrated tomato flavor that balances acidity and richness.
• Beef broth: Builds the flavorful cooking liquid for the pasta and grounds the dish.
• Chicken broth: Lightens and rounds out the broth mixture, enhancing overall depth.
• Whole milk, at room temperature: Creates a creamy base for the sauce that clings perfectly to each pasta shell.
• Rotel tomatoes with green chilies, undrained: Adds brightness and a mild spicy kick with tender tomato chunks.
• Medium pasta shells: Ideal for holding pockets of sauce and melty cheese inside their curves.

How to Make Taco Pasta – One Pot!

Step 1: Prepare the Cheeses

Start by shredding the cheddar and Monterey Jack cheeses and setting them aside to come closer to room temperature, which helps them melt smoothly later on. If you’re using Velveeta, cut it into cubes now so it’s ready to go when the time comes.

Step 2: Cook the Ground Beef

In a heavy pot or Dutch oven, brown the ground beef over medium-high heat until it is fully cooked and crumbled. Make sure to drain any excess grease to keep the dish from becoming too oily but still rich.

Step 3: Sauté Garlic in Butter

Using the same pot that held the beef, melt the butter over medium heat. Add minced garlic and cook it just for a minute until it becomes fragrant, releasing its delicious aroma that sets the stage for the rest of your sauce.

Step 4: Build the Sauce Base

Now for the heart of your dish: add the taco seasoning, Worcestershire sauce, tomato paste, beef broth, chicken broth, whole milk, and the undrained Rotel tomatoes straight into the pot. Stir everything together well to combine all these wonderful flavors into a cohesive sauce.

Step 5: Cook the Pasta

Bring the mixture to a gentle boil, then add your medium pasta shells, making sure they’re fully submerged in the liquid. Cover the pot and cook according to the pasta package instructions. Halfway through cooking, slide a silicone spatula along the bottom of the pot to prevent any sticking and to evenly distribute the ingredients.

Step 6: Finish with Cheese

Once the pasta is tender and cooked through, reduce the heat to low and gradually stir in all the cheeses until melting into a creamy, luscious sauce. The pasta will soak up the sauce as it stands, so it’s best to serve once it reaches the consistency you love.

How to Serve Taco Pasta – One Pot!

Garnishes

Adding a few fresh garnishes elevates this simple dish to something special. Think chopped cilantro for a burst of freshness, sliced green onions for subtle crunch, or a dollop of sour cream to cool down the spice. A squeeze of lime juice brightens every bite, and crushed tortilla chips add an addictive texture contrast.

Side Dishes

This dish can stand alone but pairs wonderfully with a crisp side salad featuring avocado and tomatoes or a classic Mexican-style corn salad for some extra color and nutrition. For heartier meals, serve with warm tortillas or garlic bread to sop up every last bit of cheesy sauce.

Creative Ways to Present

For a fun twist, serve the Taco Pasta – One Pot! in individual mini cast-iron skillets or in hollowed-out bell peppers for a festive presentation. You can also turn leftovers into taco-stuffed bell peppers or use the mixture as a filling for quesadillas or enchiladas the next day.

Make Ahead and Storage

Storing Leftovers

Leftover Taco Pasta – One Pot! keeps beautifully in an airtight container in the refrigerator for up to 3 days. As the pasta soaks up more sauce over time, you might need to stir in a splash of broth or milk before reheating to loosen it back up.

Freezing

This dish freezes well, making it a perfect meal prep candidate. Cool the pasta completely and transfer to a freezer-safe container. It’s best eaten within 2 months for optimum flavor and texture. Thaw overnight in the refrigerator before reheating.

Reheating

To reheat, warm the pasta gently in a saucepan over low heat, adding a little broth, milk, or water to restore the sauce’s creamy consistency. Stir frequently to avoid sticking and ensure even heating. You can also use the microwave, stirring every 30 seconds until warmed through.

FAQs

Can I use ground turkey instead of ground beef?

Absolutely! Ground turkey works well and is a leaner alternative. Just be sure to cook it thoroughly and adjust seasoning as turkey can be milder in flavor.

What type of pasta works best for Taco Pasta – One Pot!?

Medium pasta shells are ideal because they hold onto the cheesy sauce nicely, but elbow macaroni or rotini also work great if that’s what you have on hand.

Can I make this dish vegetarian?

Yes! Swap out the ground beef for plant-based crumbles or cooked lentils and use vegetable broth instead of beef broth. The rest of the recipe stays the same and still tastes fantastic.

How spicy is this dish?

The level of heat depends largely on the taco seasoning and the Rotel tomatoes used. You can control the spice by choosing mild or hot varieties, or simply use plain diced tomatoes if you prefer less heat.

Can I prepare this without Velveeta cheese?

Definitely. Velveeta adds creaminess, but you can substitute with an extra ¾ cup of shredded cheeses like cheddar and Monterey Jack to keep it deliciously cheesy and melty.

Final Thoughts

There’s something truly special about Taco Pasta – One Pot! that makes it feel like a warm hug after a busy day. It’s quick, comforting, and packed with all those flavors we crave in Tex-Mex cooking without the hassle of multiple pots and pans. Give it a go and watch it become your new go-to dinner that everyone asks for again and again!

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