Getting a hearty, comforting dinner on the table takes just about 30 minutes with this Creamy Taco Pasta Recipe. It’s like all the best taco flavors and that luscious pasta creaminess got together for a tasty party in your skillet. Let me show you how to nail it every time.
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Why You'll Love This Recipe
I’m downright obsessed with this creamy taco pasta because it combines the best of both worlds: the vibrant, zesty flavors of taco seasoning and the pure comfort of a cheesy pasta dish. Once I made it, it quickly became a go-to for busy weeknights and casual get-togethers.
- One-Pot Wonder: Cleanup’s a breeze since everything cooks in the same pot, making weeknight dinners super easy.
- Flavor-Packed: The taco seasoning, Worcestershire, and rotel tomatoes add layers of boldness that keep every bite exciting.
- Creamy and Cheesy: Using a blend of cheddar, Monterey Jack, and Velveeta creates that irresistible melty sauce you won't want to stop eating.
- Customizable: Whether you want to swap beef for chicken or toss in veggies like corn or bell peppers, it’s easy to make it your own.
Ingredients & Why They Work
Each ingredient in this Creamy Taco Pasta Recipe has a role that takes the dish from simple to memorable. The cheeses melt to create a rich sauce, the beef adds savory depth, and the broths and Rotel tomatoes make sure every forkful is juicy and flavorful. Here’s the scoop on what to look for when you shop or prep.
- Cheddar Cheese: Sharpness from cheddar adds a wonderful tang that balances the richness.
- Monterey Jack Cheese: Melts beautifully and adds smooth creaminess with a mild flavor.
- Velveeta Cheese: Cubed Velveeta brings that iconic creamy texture that's super silky—if you don’t have it, extra shredded cheese works well too.
- Ground Beef (85% lean): Adds hearty flavor while staying juicy but not greasy; lean enough to avoid excess fat.
- Butter: Helps cook the garlic and brings a subtle richness that enhances the sauce.
- Garlic: Fresh minced garlic amps up the savory depth—don’t skip it!
- Taco Seasoning Packet: The star seasoning blend that infuses bold Mexican-inspired spices.
- Worcestershire Sauce: Adds umami and complexity, elevating the meatiness.
- Tomato Paste: Concentrates flavor and thickens the sauce slightly without overpowering.
- Beef and Chicken Broth: Combining both gives a balanced, rich base with plenty of savory notes.
- Whole Milk (room temp): Adds creaminess and helps keep the sauce luscious rather than heavy.
- Rotel Tomatoes with Green Chilies: Brings a little zest and mild heat right in the sauce.
- Medium Pasta Shells: The perfect shape to hold onto every bit of sauce and cheesy goodness.
Make It Your Way
I love making this Creamy Taco Pasta Recipe my own by changing up proteins or adding veggies for extra texture. It’s a recipe that adapts beautifully to whatever you have on hand or what you’re craving.
- Ground Turkey or Shredded Chicken: When I swapped ground beef for shredded chicken, I stirred it in at the very end to keep the chicken tender and juicy—definitely worth trying if you want something lighter.
- Vegetables: Tossing in corn and diced bell peppers adds a nice sweetness and crunch, which is perfect for a simple veggie boost.
- Cheese Swaps: If you’re a fan of spice, adding pepper jack cheese instead of Monterey Jack gives the sauce a fun kick.
- Make it Vegetarian: Use plant-based crumbles and veggie broth to keep the cozy vibe without meat.
Step-by-Step: How I Make Creamy Taco Pasta Recipe
Step 1: Prep Your Cheese and Beef
First up, shred your cheddar and Monterey Jack cheeses from the block—trust me, this makes a huge difference in how creamy and smooth the sauce becomes compared to pre-shredded cheese. Set them aside at room temperature. Then, brown your ground beef in a deep pot or Dutch oven over medium-high heat, breaking it up as you go. When it’s fully cooked, drain off the excess grease so your pasta won’t be greasy.
Step 2: Build Your Flavor Base
In the same pot, melt the butter and toss in the minced garlic. Give it a good stir and cook for just about a minute until fragrant—don’t let it burn! Then, add the taco seasoning, Worcestershire sauce, tomato paste, both broths, milk, and undrained Rotel tomatoes. Stir everything well to combine, creating that rich, savory base that the pasta will cook in.
Step 3: Add Pasta and Simmer
Bring your sauce to a gentle boil, then add the pasta shells, making sure they’re fully submerged. Pop a lid on the pot and let it cook according to the pasta package’s instructions—usually about 10 minutes. Here’s my favorite tip: halfway through cooking, slide a silicone spatula along the bottom to stir. This stops the pasta from sticking and helps the sauce thicken evenly.
Step 4: Cheese It Up and Serve
Once the pasta is tender, remove the lid and give it a taste test. If it needs a bit longer, cover and cook a minute or two more. Then turn the heat down to low and gradually stir in your shredded cheeses and Velveeta cubes until everything’s melted and smooth. This final step transforms the dish into a velvety, creamy delight. Serve right away or let it sit a few minutes for the sauce to thicken even more.
Top Tip
From my experience with this creamy taco pasta recipe, a few small tricks really helped me get consistently great results, and I want to pass those on to you so you can avoid any toddler tantrums at the dinner table or last-minute panics!
- Use Freshly Shredded Cheese: I learned the hard way that bagged pre-shredded cheese contains anti-caking agents that prevent it from melting smoothly, so always shred yours fresh for that luxuriously creamy sauce.
- Don’t Overcook Pasta: Check the pasta early—you want it just a bit firmer than usual since it will keep softening as it sits in the sauce.
- Stir Halfway Through: Sliding a spatula along the bottom halfway through cooking is a game-changer to prevent sticking and burning.
- Let it Rest: After stirring in the cheese, let the pot sit off heat for a few minutes to allow the sauce to thicken perfectly before serving.
How to Serve Creamy Taco Pasta Recipe
Garnishes
I like to give this dish a fresh pop by topping with chopped cilantro and a squeeze of lime juice. Sometimes I’ll sprinkle some sliced green onions or diced avocado, which brings a creamy, cooling counterpoint to the cheesy, spicy sauce. A dollop of sour cream or some crushed tortilla chips on top takes it over the top deliciously.
Side Dishes
This pasta pairs brilliantly with a simple green salad dressed with lime vinaigrette or a bowl of black beans for extra protein. If you want to go classic, warm tortilla chips or corn on the cob with butter make the meal feel like a fiesta.
Creative Ways to Present
For gatherings, I’ve served the Creamy Taco Pasta Recipe in small, individual ramekins topped with fresh diced tomatoes and a sprinkle of chili powder—it’s always a hit! Another fun idea is layering it in a casserole dish topped with extra cheese and baked for 10 minutes until bubbly for a baked taco pasta twist.
Make Ahead and Storage
Storing Leftovers
I store leftovers in an airtight container in the fridge, and they usually keep beautifully for 3-4 days. The sauce thickens as it cools, so before serving again, just add a splash of milk or broth and gently reheat to loosen it up.
Freezing
This creamy taco pasta freezes okay, but I do notice the cheese texture changes a bit after thawing. If you want to freeze it, portion it out into freezer-safe containers and thaw overnight in the fridge for best results.
Reheating
Reheat gently on the stove over low heat with a splash of milk or broth, stirring regularly. This helps the sauce re-melt smoothly and keeps the pasta from drying out. Microwave works too but watch the time and stir halfway through.
Frequently Asked Questions:
Absolutely! While medium pasta shells work best to trap the sauce, you can swap in rotini, penne, or bow tie pasta. Just adjust the cooking time according to the package instructions.
No worries! You can replace Velveeta with an additional ¾ cup of shredded cheese. Just make sure to use freshly shredded cheese for a silky melt.
Yes! Simply swap the ground beef for plant-based crumbles or extra beans and substitute vegetable broth for the meat broths. You can also add more veggies like corn and bell peppers to keep it hearty.
The sauce starts off a bit thinner so the pasta cooks properly, but it thickens as it rests. When serving, aim for a creamy sauce that lightly coats the pasta without being too runny or gluey. You can always let it sit off heat for a few minutes to thicken up if needed.
Final Thoughts
This Creamy Taco Pasta Recipe holds a special place in my dinner rotation because it’s quick, crowd-pleasing, and endlessly adaptable. I love how simple pantry ingredients can come together to create such a rich, comforting meal that feels elevated but requires minimal effort. I can’t wait for you to try it—it’s like a cozy hug in a bowl that’ll quickly become a favorite in your kitchen too.
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Delicious Recipe
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Total Time: 30 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Tex-Mex
Description
This one-pot Taco Pasta recipe combines ground beef, a blend of melted cheeses, and a flavorful mix of taco seasoning, tomato paste, and Rotel tomatoes with pasta shells. It's a creamy, cheesy, and saucy dish that’s quick to prepare, perfect for a comforting weeknight meal with minimal cleanup.
Ingredients
Cheese
- 1 cup Cheddar cheese, shredded
- 1 cup Monterey Jack cheese, shredded
- 4 oz. Velveeta cheese, cut into cubes (equal to ⅓ cup) or ¾ cup shredded cheese as substitute
Main Ingredients
- 1 lb. Ground beef, 85% lean
- 1 Tablespoon Butter
- 2 cloves Garlic, minced
- 1 oz. packet Taco seasoning
- 1 Tablespoon Worcestershire sauce
- 2 Tablespoons Tomato paste
- 1 cup Beef broth
- 1 cup Chicken broth
- 1 cup Whole milk, at room temperature
- 1 (10 oz.) can Rotel tomatoes with green chilies, undrained
- ½ lb. Medium pasta shells
Instructions
- Prepare the Cheese: Shred the cheddar and Monterey Jack cheese from a block and set aside so they are near room temperature when added to the pasta sauce.
- Cook the Beef: In a high-walled pot or Dutch oven, cook and crumble the ground beef over medium-high heat until no longer pink. Drain any excess grease from the pot.
- Sauté Garlic: Melt the butter in the same pot, then add the minced garlic and cook for 1 minute until fragrant.
- Add Seasonings and Liquids: Stir in the taco seasoning, Worcestershire sauce, tomato paste, beef broth, chicken broth, whole milk, and undrained Rotel tomatoes. Mix well to combine.
- Cook the Pasta: Bring the mixture to a gentle boil. Add the pasta shells, ensuring they are fully submerged in the liquid. Cover the pot and cook according to the pasta package instructions (typically around 10-15 minutes). Halfway through cooking, slide a silicone spatula along the bottom to prevent sticking.
- Check Pasta Doneness: Remove the cover and test a noodle for doneness. If needed, cover and cook longer until the desired texture is reached.
- Add Cheese: Lower the heat to low and gradually stir in the shredded and cubed cheeses until fully melted into a creamy sauce.
- Serve: Allow the pasta to sit briefly to thicken as it absorbs more sauce, then serve warm enjoying the rich and cheesy taco-flavored dish.
Notes
- This recipe yields a generous amount of sauce; using slightly more than ½ lb. pasta can balance the consistency if preferred.
- You can substitute all beef broth or all chicken broth if desired instead of using both.
- Using block cheese shredded by hand yields a creamier texture than pre-shredded cheese, which may not melt as smoothly.
- Other pasta varieties like rotini, penne, or bow tie will also work, just adjust cooking times based on the box instructions.
- For a variation, diced or shredded chicken can replace ground beef, but add it at the end to avoid toughness from boiling.
- Optional additions include corn, bell peppers, black beans, or jalapeños for extra flavor and texture.
- Try pairing this dish with the Chicken Fajita Pasta recipe for more Tex-Mex inspiration.
- This recipe appears in The Cozy Cookbook on page 160.
Nutrition
- Serving Size: 1 serving
- Calories: 480 kcal
- Sugar: 4 g
- Sodium: 650 mg
- Fat: 28 g
- Saturated Fat: 15 g
- Unsaturated Fat: 11 g
- Trans Fat: 0.5 g
- Carbohydrates: 30 g
- Fiber: 2 g
- Protein: 28 g
- Cholesterol: 85 mg
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