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This one-pot taco pasta combines the vibrant flavors of your favorite tacos with the comforting appeal of a creamy pasta dish. The result is a family-friendly meal that delivers pure comfort in every bite while keeping cleanup to a minimum.
I first created this recipe when my kids were going through a phase of requesting either tacos or pasta for dinner every night. This compromise became an instant hit and has remained in our regular rotation for years now.
Ingredients
- Ground beef: Provides the hearty base and classic taco flavor foundation
- Taco seasoning packet: Offers convenience while delivering authentic flavor
- Three cheese blend: Creates the ultimate creamy richness
- Rotel tomatoes: Add the perfect balance of acidity and mild heat
- Medium pasta shells: Capture sauce in their curves for maximum flavor in every bite
- Butter: Enhances richness and helps build flavor with the garlic
- Tomato paste: Concentrates flavor and adds depth to the sauce
- Worcestershire sauce: Brings umami notes that enhance the beef flavor
- Dual broth combination: Adds more complexity than using just one type
Step-by-Step Instructions
- Prepare Cheese:
- Shred cheddar and Monterey Jack directly from blocks rather than using pre-shredded bags which contain anti-caking agents that prevent smooth melting. Allow cheese to come to room temperature which helps it incorporate more easily into the sauce without clumping.
- Brown The Beef:
- Cook ground beef in a large dutch oven or high-walled pot over medium-high heat until completely browned, breaking it into small crumbles as it cooks. This usually takes about 5 minutes. Drain excess fat to prevent a greasy final dish.
- Build Flavor Base:
- Add butter to the same pot with the drained beef and melt completely. Add minced garlic and cook for exactly one minute until fragrant but not browned. Cooking garlic longer risks bitterness that will carry through the entire dish.
- Create The Sauce:
- Add all remaining ingredients except pasta and cheese. This includes both broths, milk, tomato paste, Worcestershire sauce, taco seasoning, and undrained Rotel tomatoes. Stir everything thoroughly to ensure the tomato paste and seasonings are fully incorporated with no lumps.
- Cook Pasta:
- Bring the liquid mixture to a gentle boil before adding pasta shells. Ensure all pasta is submerged in the liquid before covering. Cook according to package directions, typically 8 to 10 minutes. Stir halfway through cooking time to prevent pasta from sticking to the bottom.
- Check Doneness:
- Remove lid and test a pasta shell for doneness. The pasta should be tender but still have a slight bite. If needed, cover and continue cooking in 1-minute increments until desired tenderness is reached.
- Add Cheese:
- Reduce heat to low before adding cheese. This prevents the sauce from breaking or becoming grainy. Add cheese gradually in small handfuls, stirring between additions until completely melted before adding more.
- Final Thickening:
- Allow the pasta to rest for 2 to 3 minutes after adding all cheese. The sauce will appear somewhat thin initially but thickens considerably upon standing as the pasta continues to absorb liquid.
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The three-cheese combination is truly what makes this dish special. I discovered through much experimentation that using Velveeta alongside traditional shredded cheeses creates the silkiest sauce that never breaks or becomes grainy. My husband initially questioned the processed cheese addition, but now specifically requests I never skip it.
Storage And Reheating
This taco pasta stores beautifully in an airtight container in the refrigerator for up to 4 days. The flavors actually intensify overnight making it possibly even more delicious the next day. When reheating, add a splash of milk or broth to restore creaminess, as the pasta will continue absorbing liquid as it sits. Heat gently on the stovetop or microwave in 30-second intervals, stirring between each until heated through.
Easy Substitutions
This recipe welcomes adaptations based on what you have available. Ground turkey or chicken works perfectly in place of beef for a lighter option. Plant-based ground meat alternatives also perform well for a vegetarian version. If you prefer a spicier dish, substitute hot Rotel for the original version or add a diced jalapeño with the garlic. For a more authentic Mexican flavor profile, replace the cheddar with Cotija or queso fresco as a finishing cheese.
Serving Suggestions
Transform this hearty one-pot meal into a complete dinner experience by offering a topping bar with fresh additions. Set out small bowls of diced avocado, sliced black olives, chopped cilantro, diced tomatoes, sliced green onions, and sour cream. This interactive approach allows everyone to customize their bowl. I serve this alongside a simple green salad dressed with lime vinaigrette for a fresh contrast to the rich pasta. For an extra special touch, offer warm flour tortillas on the side for scooping up the creamy sauce.
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This one-pot taco pasta is a guaranteed crowd-pleaser and the perfect way to satisfy both taco and pasta cravings in one comforting dish.
Frequently Asked Questions
- → Can I use a different type of pasta?
Yes, you can substitute medium pasta shells with other short pasta like elbows, penne, or rigatoni. Just adjust the cooking time as needed.
- → What can I use instead of Velveeta cheese?
You can substitute Velveeta with 3/4 cup of shredded cheddar or Monterey Jack cheese for a similar creamy texture.
- → How do I keep the pasta from sticking?
Stir the pasta occasionally during cooking and ensure it is fully submerged in the liquid to cook evenly without sticking to the pot.
- → Can I make this dish ahead of time?
Yes, you can make it ahead of time, but keep in mind the pasta will absorb more sauce as it sits. Reheat gently with a splash of broth or milk to loosen the sauce.
- → Is this dish spicy?
The level of spiciness depends on the taco seasoning and Rotel tomatoes used. Opt for mild versions if you prefer less heat.