Creamy Taco Pasta One Pot

Few things bring my family together at the dinner table faster than this creamy taco pasta bubbling away on the stovetop. Warm shells, spicy beef and melted cheese all in one pot mean busy weeknights just got easier and way more delicious.

One lazy fall evening I whipped this up when I had barely anything left in the fridge and now my crew begs for taco pasta night on repeat

Ingredients

• Cheddar cheese: freshly shredded for the smoothest melt look for blocks with a rich golden color and sharp flavor
• Monterey Jack Cheese: mild and creamy this helps balance the spices buy fresh blocks for melting
• Velveeta cheese: cubes or extra shredded cheese for ultra creaminess the classic yellow block is perfect
• Ground Beef: choose 85 percent lean for flavor and juiciness a fresh pink color is ideal
• Butter: gives richness and helps soften the garlic use real butter for best results
• Garlic: fresh cloves bring an aromatic punch pick bulbs with plump tight skins
• Taco Seasoning: for authentic taco flavor go for a good quality packet with real spices
• Worcestershire sauce: adds salty depth and a savory kick pick one with short ingredients
• Tomato paste: intensifies the sauce look for deep red color and no added sugar
• Beef broth and Chicken broth: make a rich base I love using a mix for roundness
• Whole milk: at room temp gives creamy body choose full fat for best texture
• Rotel Tomatoes with green chilies: undrained bring tangy flavor and gentle heat canned is perfect for convenience
• Medium pasta shells: grip the sauce choose a sturdy brand and check for vibrant yellow color

Step-by-Step Instructions

Shred the Cheese:

Let the cheddar and Monterey Jack come to room temp before shredding from the block This ensures the cheese will blend in creamier and melt evenly when stirred into the sauce

Brown the Beef:

Set a high walled pot on medium high heat Add ground beef and cook while breaking up with a wooden spoon until fully browned and crumbly This step layers savory flavor into the pot Drain off the excess grease so the dish is not too oily

Sauté the Garlic:

Melt butter in the same pot still over medium heat Add minced garlic and sauté for about one minute stirring constantly The garlic should be fragrant but not browned since garlic burns quickly

Combine the Base:

Pour in both broths milk Worcestershire sauce tomato paste taco seasoning and Rotel tomatoes Stir until fully combined and smooth This forms the saucy heart of your taco pasta

Cook the Pasta:

Bring the mixture to a gentle boil Add in your pasta shells making sure they are submerged in the liquid Reduce heat to a gentle simmer Cover and cook as directed by your pasta package about eight to ten minutes Give a stir halfway through so nothing sticks to the pot bottom

Taste and Adjust:

Check the pasta for doneness by biting into a shell If more time is needed cover again and continue cooking until perfectly al dente

Finish with Cheese:

Turn the heat down to low Gradually add the shredded and cubed cheeses Stir slowly so everything melts and combines into a glossy creamy sauce Let the pasta stand for a few minutes as the sauce thickens and becomes clingy

Serve:

Spoon the creamy taco pasta into bowls Enjoy while piping hot each bite loaded with flavor

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The Rotel tomatoes are always my favorite part Our family loves a bit of heat so sometimes I sneak in an extra pinch of chili flake The first time I made it my youngest insisted on helping sprinkle cheese on top which has become our sweet dinner tradition

Storage Tips

Keep leftovers in a tightly closed container in the fridge for up to three days The sauce may thicken so add a little splash of milk when reheating to bring back the creamy texture A quick zap in the microwave or gentle reheating on the stove does the trick You can also freeze single servings in airtight containers thaw in the fridge and reheat for easy lunches

Ingredient Substitutions

Nearly any short pasta works well in this dish Like bow ties or penne Use ground turkey or cooked shredded chicken in place of beef if you like Vegetarian version Switch in black beans or corn for meat Extra veggies like bell peppers or even spinach can be stirred in for more color and nutrition

Serving Suggestions

Taco pasta loves toppings Try a shower of fresh cilantro a spoonful of salsa or even a cool dollop of sour cream Tortilla chips offer crunch on the side I also like serving this with a crisp green salad or roasted corn for a simple but festive dinner

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Cultural and Historical Notes

Taco pasta is the ultimate mashup of Tex Mex flavors and American comfort food The creaminess of mac and cheese meets the spice of a taco night It is a modern family meal that brings together the flavors I grew up with at Friday night dinners and the quick fixes I need now as a busy home cook

Frequently Asked Questions

→ What type of pasta works best?

Medium pasta shells are ideal as they hold sauce well, but rotini, penne, or bow ties can be used for similar results.

→ Can I use a different protein?

Yes, diced or shredded chicken works well. Add it at the end to avoid overcooking and maintain tenderness.

→ Is there a cheese substitute for Velveeta?

You can substitute Velveeta with additional shredded cheese like cheddar or Monterey Jack for similar creaminess.

→ How can I adjust the spice level?

Add more or less taco seasoning, or include diced jalapenos or extra green chilies for extra heat.

→ Can this be made ahead?

Yes, but the pasta continues to absorb sauce as it sits, so add extra broth or milk when reheating to maintain creaminess.

→ Are there vegetarian options?

Swap ground beef for black beans or a meat substitute, and use vegetable broth for a meatless version.