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
Scale
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.
