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
Scale
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.
