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If you are craving a hearty, comforting meal that comes together effortlessly, this One-Pot Cheesy Taco Pasta Recipe is exactly what you need. Combining the zesty flavors of seasoned ground beef with gooey melted cheeses and tender pasta, this dish is a total crowd-pleaser. Best of all, it’s made entirely in one pot, which means minimal cleanup and maximum flavor. It’s the perfect weeknight dinner that feels indulgent without requiring hours in the kitchen.
Ingredients You’ll Need
The beauty of this One-Pot Cheesy Taco Pasta Recipe lies in its simple, everyday ingredients that each play an essential role in building bold flavors and satisfying textures. From the warm spices that kiss the beef to the creamy cheeses melting into the tender pasta, every component contributes to a perfectly balanced and colorful dish.
- 1 pound ground beef: The hearty protein base that brings savory depth and richness to the dish.
- 2 teaspoons ground cumin: Adds a smoky warmth that perfectly complements the beef’s flavor.
- 1 1/2 teaspoons dried minced onion: Provides subtle sweetness and aromatic notes.
- 1 1/2 teaspoons garlic powder: Boosts the overall savoriness with a gentle garlic punch.
- 2 tablespoons tomato paste: Concentrated tomato flavor that builds a rich sauce foundation.
- 1/2 cup diced tomatoes with green chilies (Rotel preferred): Adds a fresh, zesty kick and vibrant color.
- 1 cup beef broth: Enhances the meaty depth and keeps the pasta moist as it cooks.
- 1 1/2 cups whole milk: Infuses creaminess that softens and enriches the sauce.
- 1 cup water: Adjusts liquid levels so the pasta cooks perfectly without drying out.
- 8 ounces shell pasta: The perfect shape to hold sauce and cheese in every bite.
- 1 cup Monterey Jack cheese, shredded: Melts into a smooth, luscious texture with mellow flavor.
- 1 cup mild cheddar cheese, shredded: Adds sharpness and richness, balancing the creaminess.
How to Make One-Pot Cheesy Taco Pasta Recipe
Step 1: Brown the Beef
Start by heating a large pot or Dutch oven over medium heat. Add the ground beef along with the ground cumin, dried minced onion, and garlic powder. Cook until the beef is fully browned and the spices release their fragrant aromas. Don’t forget to drain the excess fat to keep the dish from feeling greasy. This step is crucial because it builds the savory base layer that infuses every bite with meaty goodness.
Step 2: Make the Sauce
Next, stir in the tomato paste and the diced tomatoes with green chilies. Pour in the beef broth and one cup of whole milk, then mix everything well. Bring the mixture to a gentle boil over medium-high heat, which allows the flavors to meld beautifully while preparing the perfect liquid environment for the pasta to cook.
Step 3: Cook the Pasta
Add your shell pasta directly into the pot, and reduce the heat to medium-low. Let the pasta simmer, covered, stirring occasionally to keep it from sticking. The pasta will absorb the flavorful sauce as it softens, usually cooking through in about 8 to 10 minutes. This step is the magic moment when all components harmonize into one irresistible dish.
Step 4: Add Cheese and Finish
Once the pasta is tender, reduce the heat to low. Stir in the shredded Monterey Jack and mild cheddar cheese, one cup at a time. Keep stirring until the cheeses melt completely and create a creamy, cheesy coating for the beef and pasta. This final step transforms the dish into a luscious, gooey comfort meal that’s impossible to resist. Serve your One-Pot Cheesy Taco Pasta immediately for the best melty experience.
How to Serve One-Pot Cheesy Taco Pasta Recipe
Garnishes
Enhance this already incredible dish with fresh garnishes that add texture, color, and bright flavor contrasts. Try chopped cilantro, sliced green onions, or a dollop of cool sour cream to balance the cheesy richness. A sprinkle of crushed tortilla chips or jalapeño slices brings a fun crunch and a bit of heat that elevates the meal even more.
Side Dishes
Though the One-Pot Cheesy Taco Pasta Recipe is quite filling on its own, pairing it with light sides can create a perfectly rounded dinner. A crisp green salad tossed with a lime vinaigrette or a zesty Mexican-style street corn salad works beautifully. For an extra touch, warm some soft flour tortillas on the side to scoop up any leftover sauce.
Creative Ways to Present
For a fun twist, serve your cheesy taco pasta in small, individual casserole dishes or oven-safe bowls topped with additional cheese and broiled until bubbly and golden. Another idea is layering it in a clear glass bowl so the vibrant colors and creamy textures peek through, ready to impress friends or family at your next meal gathering.
Make Ahead and Storage
Storing Leftovers
This One-Pot Cheesy Taco Pasta Recipe makes fantastic leftovers. Store any uneaten portions in an airtight container in the refrigerator for up to 3 days. The pasta will continue to soak up the flavors, giving it an even richer taste the next day.
Freezing
If you want to save some for a future meal, freeze the pasta in shallow freezer-safe containers. Use within 2 months for best flavor and texture. Thaw overnight in the fridge before reheating to maintain the creaminess and avoid dryness.
Reheating
When reheating, add a splash of milk or beef broth to the pasta before warming it gently on the stove or in the microwave. Stir frequently to restore its luscious, cheesy consistency and prevent drying out. The dish heats up quickly and tastes just as comforting as when freshly made.
FAQs
Can I use ground turkey instead of ground beef?
Absolutely! Ground turkey works great in this recipe and lends a lighter twist while still absorbing all the delicious taco flavors.
What type of pasta works best for this recipe?
Shell pasta is ideal because it holds the cheesy sauce well, but elbow macaroni or small rotini are excellent substitutes if you prefer.
Can I make this recipe vegetarian?
Yes! Replace ground beef with a meat substitute or add cooked lentils for protein. Use vegetable broth instead of beef broth for a fully vegetarian version.
Is it possible to make it spicy?
Definitely add your favorite heat by using diced tomatoes with spicy chilies, adding chili powder, or topping with sliced jalapeños or hot sauce when serving.
How can I make the dish creamier?
For extra creaminess, stir in a few tablespoons of cream cheese or sour cream along with the shredded cheeses before serving.
Final Thoughts
Trust me when I say the One-Pot Cheesy Taco Pasta Recipe is a game changer for easy, flavorful dinners that everyone will love. It’s quick, comforting, and has that perfect cheesy taco flavor combo that never gets old. Next time you want something delicious and fuss-free, give this recipe a try—you might just find your new go-to meal!
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One-Pot Cheesy Taco Pasta Recipe
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Total Time: 25 minutes
- Yield: 4 servings
- Category: Main Dish
- Method: Stovetop
- Cuisine: American
Description
This One-Pot Cheesy Taco Pasta recipe combines hearty ground beef with a flavorful blend of spices, creamy cheeses, and tender pasta, all cooked together in a single pot for a quick and satisfying meal that’s perfect for busy weeknights.
Ingredients
Meat and Seasoning
- 1 pound ground beef
- 2 teaspoons ground cumin
- 1 1/2 teaspoons dried minced onion
- 1 1/2 teaspoons garlic powder
Tomato and Liquid 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 (divided: 1 cup and 1/2 cup)
- 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, add the ground beef along with ground cumin, dried minced onion, and garlic powder. Cook the beef thoroughly until browned and no longer pink, stirring occasionally. Once fully cooked, drain any excess fat from the pot to avoid greasiness.
- Make the sauce: To the cooked beef, add the tomato paste, diced tomatoes with green chilies, beef broth, and 1 cup of whole milk. Stir everything together until well combined and bring the mixture to a gentle boil over medium-high heat to blend the flavors and prepare for the pasta.
- Cook pasta: Add the shell pasta to the boiling mixture. Reduce the heat to medium-low and simmer, stirring occasionally, until the pasta is tender and cooked through, typically taking about 8-10 minutes. Ensure the pasta absorbs the flavorful broth as it cooks.
- Add cheese: Once the pasta is cooked, reduce the heat to low. Gradually stir in the Monterey Jack cheese and mild cheddar cheese, adding about 1 cup total, stirring continuously until the cheese melts completely and combines smoothly with the beef and pasta mixture.
- Serve immediately: After the cheese is fully melted and incorporated, remove the pot from heat and serve the cheesy taco pasta hot for the best taste and texture.
Notes
- Using Rotel diced tomatoes with green chilies adds an extra layer of flavor and a mild spicy kick.
- Draining the excess fat after browning the beef will make the dish less greasy and healthier.
- If you want a spicier dish, consider adding a pinch of chili powder or cayenne pepper along with the cumin.
- For a creamier sauce, you can substitute half of the whole milk with heavy cream.
- This dish can be made ahead and reheated, but add a splash of milk when reheating to maintain creaminess.
