Taco Pasta – One Pot! Recipe

If you’re looking for a quick, delicious, and comforting meal that comes together in just one pot, this Taco Pasta recipe is exactly what you need. It’s loaded with bold flavors from taco seasoning, ground beef, and a medley of cheeses that create a creamy, mouthwatering sauce. Perfect for busy weeknights, this dish saves you time on both preparation and cleanup, making it a family favorite in no time.

Why You’ll Love This One-Pot Taco Pasta Recipe

• Quick and Easy: Ready in under 30 minutes, this recipe is a great option for weeknight dinners when you’re short on time.
• Minimal Cleanup: Since everything cooks in one pot, you won’t be stuck washing multiple dishes after enjoying your meal.
• Family-Friendly: The combination of cheesy, taco-seasoned pasta and tender beef is a guaranteed crowd-pleaser.
• Customizable: Whether you prefer ground turkey, extra veggies, or a milder flavor, you can easily tailor this recipe to your preferences.

Ingredients Breakdown for Taco Pasta

Here’s a detailed look at what you’ll need to make this flavorful dish:

• 1 lb. Ground Beef (85% lean): Provides a rich, hearty base for the dish. You can also substitute with ground turkey or chicken if preferred.
• 1 Tablespoon Butter: Adds richness and helps to sauté the garlic.
• 2 cloves Garlic, minced: A crucial flavor builder that adds a subtle but important depth to the dish.
• 1 oz. packet Taco Seasoning: The star of the show, infusing the pasta with all the classic taco flavors.
• 1 Tablespoon Worcestershire sauce: Enhances the umami flavor, complementing the beef and cheese.
• 2 Tablespoons Tomato paste: Thickens the sauce and provides a tangy, concentrated tomato flavor.
• 1 cup Beef broth + 1 cup Chicken broth: This combination gives a richer flavor than using water, making the pasta extra savory.
• 1 cup Whole milk: Adds creaminess to the sauce.
• 1 (10 oz.) can Rotel Tomatoes with green chilies, undrained: Brings a subtle kick of heat and freshness to the dish.
• ½ lb. Medium pasta shells: These hold the sauce well and cook perfectly in the one-pot method.
• 1 cup Cheddar cheese, shredded + 1 cup Monterey Jack Cheese, shredded: These two cheeses melt smoothly, creating a velvety sauce. Always shred your cheese from the block for the best melt.
• 4 oz. Velveeta cheese, cut into cubes: Adds extra creaminess, but you can substitute it with ¾ cup of shredded cheese if needed.

this RECIPE

Essential Kitchen Equipment for Taco Pasta

You won’t need much to whip up this recipe! Here’s what you should have on hand:

• A high-walled pot or dutch oven for cooking the pasta and mixing the ingredients.
• A wooden or silicone spatula to stir the ingredients and prevent sticking.
• Cheese grater to shred your cheeses, as pre-shredded cheese doesn’t melt as smoothly.
• Measuring cups and spoons to measure out your ingredients with precision.

How to Make Taco Pasta – Step-by-Step Guide

1. Prepare the Cheese: Shred the cheddar and Monterey Jack cheeses from a block and set them aside. Allow the cheese to reach room temperature, as it melts better this way.
2. Cook the Ground Beef: Heat a high-walled pot or dutch oven over medium-high heat. Add the ground beef and cook until browned, breaking it up into small crumbles as it cooks. Drain the excess grease once fully cooked.
3. Sauté the Garlic: In the same pot, melt the butter and add minced garlic. Cook for about 1 minute until fragrant.
4. Combine the Liquids: Add the taco seasoning, Worcestershire sauce, tomato paste, beef broth, chicken broth, whole milk, and the can of Rotel tomatoes (with juices). Stir everything to combine well.
5. Add the Pasta: Bring the mixture to a gentle boil and stir in the pasta. Make sure the pasta is submerged in the liquid. Cover the pot and cook according to the pasta’s package instructions, stirring halfway through to prevent sticking.
6. Check for Doneness: Once the pasta is fully cooked (taste-test to confirm), remove the lid. If the pasta isn’t tender enough, cover and cook for an additional minute or two.
7. Incorporate the Cheese: Reduce the heat to low and slowly stir in the shredded cheddar, Monterey Jack, and Velveeta cheese cubes. Stir until the cheese melts completely, creating a creamy sauce. The sauce will thicken as it sits, so don’t worry if it seems a bit runny initially.
8. Serve: Once the pasta reaches your desired consistency, it’s ready to be served.

Common Mistakes to Avoid

• Not stirring the pasta: Pasta can stick to the bottom of the pot if not stirred, so make sure to give it a good mix halfway through cooking.
• Adding cheese too early: Cheese should be added after the pasta is fully cooked to avoid it clumping or burning.
• Overcooking the pasta: Pasta continues to cook even after the heat is turned off. For best results, cook it just until al dente.

Tips for Customizing Your Taco Pasta

This one-pot recipe is versatile, so feel free to adjust it to your taste:

• Protein Swap: Substitute the ground beef with ground turkey, chicken, or even a plant-based meat substitute for a lighter version.
• Add More Veggies: Bell peppers, onions, or corn would be great additions to sneak in extra nutrients.
• Spice Level: If you love a spicier dish, add more chili powder or a dash of hot sauce. For a milder version, opt for mild taco seasoning and mild Rotel tomatoes.

Serving and Presentation Tips for Taco Pasta

Make your dish look as great as it tastes by topping the taco pasta with any of these:

• Fresh cilantro for a pop of color and freshness.
• Diced green onions to add a mild, crunchy onion flavor.
• Sour cream for extra creaminess and a cooling contrast to the spices.
• Shredded lettuce or crushed tortilla chips can add texture for those who love a crunch.

Storage and Leftover Tips

If you happen to have leftovers (though it’s so delicious that might not be the case!), here’s how to store them:

• Refrigeration: Store any leftovers in an airtight container and refrigerate for up to 3 days.
• Reheating: When reheating, add a splash of milk or broth to bring the sauce back to life, as the pasta will have absorbed much of it.
• Freezing: You can freeze this pasta, though the texture of the pasta may change slightly. Store in a freezer-safe container for up to 2 months. Thaw in the fridge overnight before reheating.

FAQs for Taco Pasta

Can I make this recipe gluten-free? Yes! Simply swap out the pasta for a gluten-free variety, and double-check that your taco seasoning is gluten-free as well.

What can I use if I don’t have taco seasoning? You can easily make your own taco seasoning using a mix of chili powder, cumin, garlic powder, onion powder, paprika, and a pinch of cayenne.

Can I use another type of cheese? Absolutely! Feel free to swap out the cheddar and Monterey Jack for Colby, pepper jack, or even mozzarella for a different flavor profile.

Conclusion

This Taco Pasta – One Pot! recipe is perfect for when you want a hearty, satisfying meal with minimal effort and cleanup. It’s easy to customize, so everyone at the table will love it. Give it a try tonight, and let us know how it turned out! Don’t forget to share this recipe with your friends and subscribe to our blog for more delicious, time-saving recipes.

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