Name: Cheesy Taco Pasta
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: American
Ingredients: 1 cup Cheddar cheese, shredded; 1 cup Monterey Jack cheese, shredded; 4 oz. Velveeta cheese, cut into cubes (equal to 1/3 cup); 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

Jump to Recipe·Print Recipe

This cheesy taco pasta is the ultimate comfort food with a zesty twist. Combining ground beef, cheese, taco seasoning, and tomatoes, it’s a one-pot wonder that’s perfect for a quick and satisfying dinner. The creamy, cheesy sauce wraps around the pasta shells, while the taco-inspired flavors give it a delicious kick that will leave everyone coming back for seconds.

Why You’ll Love This Recipe

If you’re a fan of both tacos and cheesy pasta, this recipe is a dream come true! The combination of ground beef, creamy cheeses, and savory seasonings creates an irresistibly rich, comforting dish. The cheesy sauce melts perfectly over the pasta shells, while the tomatoes and broth add depth and flavor. Whether you’re feeding a family or hosting a casual dinner, this recipe is sure to be a crowd-pleaser. It’s easy to make, full of flavor, and ready in under 30 minutes!

Cheesy Taco Pasta

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)

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Cook the Pasta: Start by cooking the pasta shells according to package instructions. Drain and set aside, saving about 1 cup of pasta water.
Brown the Beef: In a large skillet, heat the butter over medium heat. Add the ground beef and cook until browned, breaking it up into crumbles as it cooks, about 5-7 minutes. Drain any excess grease.
Add the Garlic and Seasoning: Stir in the minced garlic and cook for another minute until fragrant. Then add the taco seasoning, Worcestershire sauce, and tomato paste. Stir to combine and cook for 1-2 minutes.
Build the Sauce: Pour in the beef broth, chicken broth, and whole milk, stirring until the mixture is smooth. Add the undrained Rotel tomatoes and bring the sauce to a simmer.
Melt the Cheese: Reduce the heat to low and add the Cheddar, Monterey Jack, and Velveeta cheeses. Stir until the cheeses melt and the sauce becomes smooth and creamy.
Combine with Pasta: Add the cooked pasta shells to the skillet and stir to coat them in the cheesy sauce. If the sauce is too thick, add a little reserved pasta water until you reach the desired consistency.
Serve: Taste and adjust seasoning with salt and pepper if needed. Serve hot, garnished with extra cheese or fresh cilantro if desired.

Servings and Timing

Servings: 4-6
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes

Variations

Meat Alternatives: Swap the ground beef for ground turkey, chicken, or even vegetarian crumbles for a different flavor or to make it lighter.
Spicy: Add diced jalapeños, more Rotel, or a dash of cayenne pepper to make the dish spicier.
Vegetable Add-ins: Add bell peppers, onions, or even corn to the beef mixture for more texture and flavor.
Cheese Swap: If you don’t have Velveeta, you can substitute with more shredded cheese of your choice. Just be sure to use a cheese that melts well.

Storage/Reheating

Storage: Store leftovers in an airtight container in the refrigerator for up to 3-4 days.
Reheating: Reheat on the stove over low heat, adding a splash of milk or broth to restore the creamy texture.

FAQs

1. Can I use a different type of pasta?

Yes, you can use any pasta you prefer—penne, rotini, or even elbow macaroni would work well.

2. Can I make this dish ahead of time?

Yes, you can prepare the dish in advance and store it in the fridge. When ready to serve, reheat it gently on the stove, adding a little liquid to loosen the sauce.

3. Is there a way to make this dish lighter?

You can use lean ground turkey or chicken and swap the whole milk for a lower-fat milk alternative to make this dish lighter.

4. Can I make this vegetarian?

Yes, you can substitute the ground beef with vegetarian crumbles or beans, like black beans or kidney beans, for a meatless version.

5. Can I freeze this dish?

Yes, this dish freezes well. Allow it to cool completely before transferring it to an airtight container. It can be stored in the freezer for up to 2-3 months. When ready to serve, reheat on the stove.

6. What can I substitute for Velveeta cheese?

If you don’t have Velveeta, you can use more shredded cheese like mozzarella or cheddar, though Velveeta gives the dish that creamy, smooth texture that melts perfectly.

7. Can I make this spicier?

Yes, you can make this spicier by adding extra taco seasoning, a diced jalapeño, or a few dashes of hot sauce or cayenne pepper.

8. How do I know when the beef is fully cooked?

The beef is done when it is browned throughout and no longer pink. You can also check the internal temperature, which should reach 160°F (71°C).

9. Can I add sour cream to this dish?

Yes, adding a dollop of sour cream on top when serving will add a creamy, tangy contrast to the rich flavors of the dish.

10. How can I make this dish even cheesier?

To make it extra cheesy, you can add more shredded cheese or even top the pasta with cheese before baking it for a few minutes under the broiler.

Conclusion

This cheesy taco pasta combines all the flavors of a taco night with the comforting, creamy texture of cheesy pasta. It’s a quick and easy dish that’s perfect for a family dinner or when you’re craving something hearty and delicious. With the zesty taco seasoning, rich cheeses, and tender pasta, this recipe is sure to be a crowd favorite that’s bound to be made again and again!

Chef MARTHA