Description
This one-pot taco pasta is a quick and easy 30-minute meal, blending the bold flavors of tacos with creamy, cheesy pasta. Made in a single pan, this dish is perfect for busy nights, combining seasoned ground beef, Rotel tomatoes, taco spices, and melted cheese into a comforting and satisfying meal.
Ingredients
Scale
- 1 lb ground beef (or ground turkey)
- 1 tbsp butter
- 2 cloves garlic, minced
- 1 oz taco seasoning
- 1 tbsp Worcestershire sauce
- 2 tbsp tomato paste
- 1 cup beef broth
- 1 cup chicken broth
- 1 cup whole milk
- 1 (10 oz) can Rotel tomatoes with green chilies
- ½ lb medium pasta shells
- 1 cup cheddar cheese, shredded
- 1 cup Monterey Jack cheese, shredded
- 4 oz Velveeta cheese, cubed
Instructions
- Brown the beef in a large skillet over medium-high heat. Drain excess grease.
- Sauté garlic with butter, then add taco seasoning, Worcestershire sauce, and tomato paste.
- Stir in broths, milk, and Rotel tomatoes, then add uncooked pasta.
- Bring to a gentle boil, cover, and cook until pasta is al dente (about 10-12 minutes).
- Reduce heat to low, stir in cheddar, Monterey Jack, and Velveeta until melted.
- Let the sauce thicken for 2-3 minutes, then serve hot.
Notes
- For a spicier version, add diced jalapeños or use spicy Rotel.
- Swap ground beef for turkey or shredded chicken for a leaner dish.
- Use whole wheat or gluten-free pasta for dietary preferences.
- Top with sour cream, avocado, or tortilla chips for extra flavor.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: One-Pan
- Cuisine: Tex-Mex, American