If you’re craving something that brings together creamy, cheesy, and bold taco flavors all in a single pot, you’re in for a treat with this One-Pot Cheesy Taco Pasta Recipe. It’s comfort food elevated with a Mexican twist, blending perfectly seasoned ground beef, tender pasta shells, and a dreamy mix of Monterey Jack and cheddar cheeses. Whether you’re cooking for a busy weeknight dinner or want a fuss-free dish that impresses, this recipe delivers rich flavors and satisfying textures without a mountain of dishes to clean up after. Get ready to dive into a meal that’s simple, delicious, and utterly comforting from start to finish.
Ingredients You’ll Need
Gathering your ingredients is a breeze because each one plays an essential role in bringing this One-Pot Cheesy Taco Pasta Recipe to life. From the spices that build that signature savory taco taste to the cheeses that create the silky, gooey finish, every ingredient counts toward making this dish truly delicious.
- 1 pound ground beef: The hearty protein base that gives this dish its meaty depth and makes it wonderfully filling.
- 2 teaspoons ground cumin: Offers earthy warmth and that classic taco seasoning punch that infuses the beef.
- 1 1/2 teaspoons dried minced onion: Adds subtle sweetness and aromatic flavor without the texture of fresh onions.
- 1 1/2 teaspoons garlic powder: Brings a mellow garlic taste that enhances the overall savory profile.
- 2 tablespoons tomato paste: Concentrates rich tomato flavor, giving the sauce a luscious thickness and depth.
- 1/2 cup diced tomatoes with green chilies (Rotel preferred): Adds a gentle kick with a hint of tangy freshness and colorful contrast.
- 1 cup beef broth: Boosts umami and keeps the pasta perfectly moist while simmering.
- 1 1/2 cups whole milk: Contributes creaminess and tenderizes the pasta as it cooks.
- 1 cup water: Helps balance the liquid for perfect pasta texture.
- 8 ounces shell pasta: Perfect for holding onto that cheesy sauce inside each little pocket.
- 1 cup Monterey Jack cheese, shredded: Melts smoothly, lending a mild, buttery richness to the final dish.
- 1 cup mild cheddar cheese, shredded: Adds sharpness and depth, rounding out the creamy cheese blend impeccably.
How to Make One-Pot Cheesy Taco Pasta Recipe
Step 1: Brown the Beef and Build Flavor
Start by heating your pot over medium heat and cooking the ground beef with cumin, dried onion, and garlic powder. Browning the meat properly not only cooks it through but also creates a base full of rich, savory flavor. Don’t forget to drain the excess fat so the dish isn’t greasy and instead shines with pure comfort.
Step 2: Add Tomatoes, Broth, and Milk
Next, stir in the tomato paste, diced tomatoes with green chilies, beef broth, and 1 cup of whole milk. This mixture creates the flavorful, slightly spicy sauce that envelops the pasta later on. Bring everything to a gentle boil over medium-high heat—this activates the flavors and prepares the pot for the pasta.
Step 3: Simmer with Shell Pasta
Once boiling, add the shell pasta right into the pot, no need for extra pots or strainers here! Let it simmer on medium-low heat, stirring occasionally, until the pasta is tender – usually about 8 to 10 minutes. This one-pot trick means the pasta soaks up all those rich flavors while cooking, making the dish extra tasty.
Step 4: Melt in the Cheeses
Turn the heat down to low and gently stir in the Monterey Jack and mild cheddar, adding each cup slowly to ensure a smooth melt. This is where the magic happens — the sauce transforms into a luscious, creamy blanket that clings lovingly to every shell pasta piece and morsel of ground beef.
Step 5: Serve Immediately
Once everything’s melty and combined, serve your One-Pot Cheesy Taco Pasta hot and fresh. The vibrant mix of melting cheese, tender pasta, and spiced beef is best enjoyed straight from the pot for ultimate comfort and flavor.
How to Serve One-Pot Cheesy Taco Pasta Recipe
Garnishes
To elevate your dish, sprinkle fresh chopped cilantro or green onions on top right before serving. These bright, herbal touches add a clean contrast to the rich cheese and beef. A dollop of sour cream or a few slices of ripe avocado also add creaminess and cool balance to the warm, spiced flavors.
Side Dishes
This One-Pot Cheesy Taco Pasta pairs wonderfully with simple sides like a crisp green salad dressed with lime vinaigrette or some crunchy tortilla chips for added texture. Freshly made guacamole or a bowl of black beans round out the meal for a Mexican-inspired feast without the fuss.
Creative Ways to Present
For a fun twist, try serving the pasta in individual mini cast iron skillets or colorful bowls to make each plate look special. You can even turn leftovers into taco-stuffed bell peppers or bake the pasta topped with extra cheese and crushed tortilla chips for a crispy finish.
Make Ahead and Storage
Storing Leftovers
Store any leftover One-Pot Cheesy Taco Pasta in an airtight container in the refrigerator for up to 3 days. The flavors marry beautifully overnight, making the next-day meal just as delicious.
Freezing
If you want to keep it longer, this dish freezes well. Place cooled pasta in a freezer-safe container or bag, pressing out excess air, and freeze for up to 2 months. Just know that the texture of the pasta might soften slightly upon thawing.
Reheating
Reheat leftovers gently on the stovetop over low heat with a splash of milk or broth to restore creaminess, or microwave in short bursts, stirring between intervals. This helps prevent the cheese from becoming rubbery while warming it evenly for the perfect comforting bowl.
FAQs
Can I make this recipe vegetarian?
Absolutely! Replace the ground beef with plant-based crumbles or add cooked black beans or lentils for protein. Consider using vegetable broth and keep the taco spices to maintain the flavor.
What type of pasta works best in this recipe?
Shell pasta is ideal because it holds the cheesy sauce well, but you can also use elbow macaroni, rotini, or any small pasta shape you prefer. Just watch the cooking time and adjust as needed.
Can I use different cheeses?
Definitely, feel free to swap out the Monterey Jack and cheddar for cheeses like queso quesadilla, pepper jack for a little kick, or even mozzarella for a gooier texture. Mixing cheeses can add exciting layers of flavor.
Is it possible to make this recipe dairy-free?
You can make a dairy-free version by using plant-based milk alternatives (like oat or almond milk) and dairy-free cheese substitutes. The flavor profile will be slightly different, but it still makes a delicious, creamy taco pasta.
How spicy is this dish?
This recipe typically has a mild to medium spice level thanks to the mild chili tomatoes and cumin. You can easily adjust the heat by adding chopped jalapeños, chili powder, or hot sauce if you want more of a kick.
Final Thoughts
This One-Pot Cheesy Taco Pasta Recipe is one of those golden dishes that feels like a warm hug on a plate—easy, satisfying, and bursting with flavor. It’s a perfect meal to make when you want comfort food without complicated steps or extra cleanup. So grab your pot, gather your ingredients, and whip up a batch to share with your loved ones. Trust me, once you try this recipe, it’s going to become a favorite go-to dinner in your kitchen too!
Print
One-Pot Cheesy Taco Pasta Recipe
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Total Time: 25 minutes
- Yield: 4 to 4.5 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Description
This One-Pot Cheesy Taco Pasta is a delicious and comforting dish that combines the savory flavors of ground beef seasoned with cumin, garlic, and onion powder, with a creamy tomato and cheese sauce. Quick to prepare and perfect for weeknight dinners, this recipe brings the zest of taco spices into a hearty pasta meal that the whole family will enjoy.
Ingredients
Meat and Seasonings
- 1 pound ground beef
- 2 teaspoons ground cumin
- 1 1/2 teaspoons dried minced onion
- 1 1/2 teaspoons garlic powder
Liquids and Vegetables
- 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
- 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, brown the ground beef together with the ground cumin, dried minced onion, and garlic powder until the beef is fully cooked. Once browned, carefully drain off any excess fat to keep the dish from becoming greasy.
- Add Tomato and Liquids: Stir in the tomato paste, diced tomatoes with green chilies, beef broth, and 1 cup of whole milk. Mix the ingredients well and bring the mixture to a gentle boil over medium-high heat to combine flavors.
- Cook Pasta: Add the shell pasta to the boiling mixture. Reduce the heat to medium-low and simmer the pasta until tender, typically following the package instructions which is about 8-10 minutes. Stir occasionally to prevent sticking.
- Add Cheese: Lower the heat to low and gradually stir in the shredded Monterey Jack and mild cheddar cheeses, one cup at a time. Continue stirring until the cheeses melt completely into the sauce, creating a creamy texture.
- Serve: Once the cheese is melted and the pasta is cooked through, remove from heat and serve immediately while hot and cheesy for the best enjoyment.
Notes
- You can substitute ground turkey or chicken for a leaner protein option.
- Adjust the spice level by adding chopped jalapeños or a dash of hot sauce.
- For a creamier dish, use full-fat milk or add a splash of heavy cream.
- Be sure to stir frequently during pasta cooking to avoid sticking to the bottom of the pot.
- Leftovers can be refrigerated for up to 3 days and reheated gently on the stovetop or microwave.
