This Creamy Taco Pasta is a quick and flavorful one-pot meal that’s ready in just 30 minutes. Tender pasta shells are coated in a rich, cheesy taco sauce filled with seasoned ground beef and juicy tomatoes.
It’s the perfect mix of comfort food and bold Mexican-inspired flavor. Easy to make and family-approved, this dish will quickly become a regular on your weeknight dinner menu.
Prep Time
5 minutes
Cook Time
25 minutes
Total Time
30 minutes
Ingredients
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1 cup Cheddar cheese, shredded
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1 cup Monterey Jack Cheese, shredded
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4 oz. Velveeta cheese, cut into cubes (equal to 1/3 cup)* can sub with ¾ cup shredded cheese
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1 lb. Ground Beef, 85% lean
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1 Tablespoon Butter
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2 cloves Garlic, minced
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1 oz. packet Taco Seasoning
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1 Tablespoon Worcestershire sauce
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2 Tablespoons Tomato paste
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1 cup Beef broth
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1 cup Chicken broth
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1 cup Whole milk, at room temp
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1 (10 oz.) can Rotel Tomatoes with green chilies, undrained
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½ lb. Medium pasta shells, see notes
Instructions
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Notes
Pro Tips
- This recipe makes a lot of sauce, (which I love), feel free to use a little more than 1/2 lb. of pasta.
- All chicken broth or all beef broth can be used instead of a combination if preferred.
- The cheese options are very flexible. Shred them from a block for the creamiest consistency. Bagged shredded cheese doesn't melt as well.
- Other types of pasta may also be used, refer to the box for cooking times. Examples include rotini, penne, and bow tie pasta.
- Diced or shredded chicken can also be used instead of ground beef. Mix it in at the end of cooking, boiling it with the pasta can make it tough.
- Optional ingredient additions: Corn, bell peppers, black beans, jalapenos.
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