One Pot Taco Pasta

One Pot Taco Pasta made with ground beef, cheddar, Monterey Jack, Velveeta, taco seasoning, Rotel tomatoes, and pasta shells.

this Recipe

You ever have one of those days? The kind where your brain’s fried, the kids are hangry, and the idea of washing three pots sounds like a personal attack? That was me a few weeks ago.

I opened the fridge. Saw a pound of ground beef. A sad block of cheese. A half-used box of pasta shells. And something in me whispered: “Taco it.”

That’s how this One Pot Taco Pasta was born. Out of chaos. And cheese.

And lemme tell you, it’s been on repeat in our house ever since. It’s like if taco night and pasta night had a love child—and that child was delicious and only used one pot.

Why You’ll Love This One Pot Taco Pasta Recipe?

Okay maybe not literally (though… would be convenient, right?). But here’s what makes this One Pot Taco Pasta so irresistible:

• Minimal cleanup. One pot. ONE.

• Dinner in 30 minutes. You could make it during a Netflix episode.

• Crowd-pleaser. My picky niece? Asked for seconds.

• Cheesy as heck. Three cheeses, baby. Three.

• Versatile AF. Don’t have Velveeta? No worries. Want to spice it up? Go wild.

It’s comfort food meets convenience. Lazy meets flavor. Honestly, it’s kind of genius. And humble brag? I’m pretty proud of it.

Ingredient Notes:

Here’s what you’ll need and why it works:

• Ground beef: 85% lean is my go-to—fatty enough for flavor, lean enough for not feeling gross.

• Cheddar + Monterey Jack: One’s sharp, one’s creamy. They play well together.

• Velveeta: Look, I know. But don’t judge it till you melt it.

• Taco seasoning: The thing that ties this whole taco party together.

• Rotel tomatoes with chilies: Adds acidity, heat, and makes you feel fancy.

• Beef + chicken broth: Depth of flavor. Trust me, it matters.

• Whole milk: The creamy element that keeps it all luscious.

• Medium pasta shells: These little guys scoop up sauce like champs.

How To Make One Pot Taco Pasta?

Alright, I’m not gonna bore you with textbook steps. Here’s how I actually do it, mess and all.

Step 1: Cheese check.
Shred your cheeses before you start. Ever tried grating Velveeta? Yeah, don’t.

Step 2: Brown the beef.
In a big ol’ pot, cook that beef. Crumble it up, drain the grease, and leave the flavor.

Step 3: Garlic magic.
Melt butter in the same pot. Toss in minced garlic. Smell that? Yeah. Now we’re talkin’.

Step 4: Sauce base.
Add your taco seasoning, Worcestershire, tomato paste, both broths, milk, and the undrained Rotel. Stir it like you mean it.

Step 5: Noodle time.
Once it’s boiling, drop in the pasta. Stir, cover, and cook. Give it a peek halfway through—stuff likes to sink and stick.

Step 6: Cheese dump.
Once pasta’s cooked and the sauce is thick and dreamy, reduce heat and stir in your cheeses. Slowly. Let the magic happen.

Step 7: Taste, serve, inhale.
The sauce will thicken as it sits. Grab a fork. Dig in. Thank me later.

Storage Options:

Fridge: Pop it in a container for up to 4 days. Reheat with a splash of milk to get that creamy texture back.

Freezer: Yes, you can freeze it! Just don’t add the cheese until reheating if you’re picky about texture.

Variations and Substitutions:

Want to jazz it up or make it work with what you’ve got? Try these:

• Turkey instead of beef: Same great taste, leaner vibe.

• Black beans or corn: Hello, taco night vibes.

• Spice it up: Add jalapeños or extra hot Rotel.

• No Velveeta? Add more shredded cheese and a splash of cream.

• Gluten-free? Use your fave GF pasta.

It’s a choose-your-own-cheesy-adventure kind of recipe.

What to Serve with One Pot Taco Pasta?

Honestly? You don’t need a side. But if you’re feeling ambitious:

• Tortilla chips for scooping

• Cornbread

• Simple green salad (you know, balance)

Frequently Asked Questions:

Can I make this ahead?
Totally. Just hold the cheese till you reheat for max meltiness.

Is this spicy?
It can be! Depends on your Rotel and seasoning. Want it milder? Use plain diced tomatoes.

What pasta shape works best?
Shells are bae. But elbows or penne do the job, too.

This One Pot Taco Pasta has basically become my emergency dinner superhero. It’s hearty, cheesy, comforting, and totally stress-free.

If you’re juggling work, school drop-offs, or just the everyday chaos of “what’s for dinner?”—this one’s for you.

Go make it. Put your feet up. And when your family asks for seconds (they will), just smile and pretend it took way more effort.

Can’t wait to hear how yours turns out! Let me know in the comments or shoot me a DM on Instagram—bonus points if you add avocado.

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One Pot Taco Pasta

Prep Time 5 minutes mins

Cook Time 25 minutes mins

Total Time 30 minutes mins

Embark, on an adventure with our mouthwatering One Pot Taco Pasta. Imagine the combination of Cheddar and Monterey Jack cheeses, gracefully mingling with ground beef all expertly seasoned with a touch of zesty taco magic. This recipe beautifully blends Mexican influences offering both convenience and indulgence in 30 minutes. As the cheeses melt into an embrace and the aromatic mix of spices unfolds each bite becomes a celebration of comfort and taste. From the garlic to the Rotel Tomatoes with green chilies every element, in this dish tells a story of culinary mastery. Whether it's an evening or you simply crave simplicity One Pot Taco Pasta invites you to relish the enchantment of cooking while experiencing extraordinary flavors in your everyday life.

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6 Servings

Ingredients

1x2x3x

• 1 c Cheddar cheese shredded
• 1 c Monterey Jack Cheese shredded
• 4 ounces Velveeta cheese cut into cubes (equal to 1/3 c) - can sub with ¾ c shredded cheese
• 1 pound Ground Beef 85% lean
• 1 tbsp Butter
• 2 cloves Garlic minced
• 1 ounce packet Taco Seasoning
• 1 tbsp Worcestershire sauce
• 2 tbsp Tomato paste
• 1 c Beef broth
• 1 c Chicken broth
• 1 c Whole milk at room temp
• 1 10 ounces can Rotel Tomatoes with green chilies, undrained
• ½ pound Medium pasta shells

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Instructions

 

1. Shred Cheddar and Monterey Jack cheese and set aside.
2. In a high-walled pot, cook and crumble ground beef over medium-high heat. Drain grease.
3. Melt butter in the same pot, add minced garlic, and cook for 1 minute.
4. Add taco seasoning, Worcestershire sauce, tomato paste, beef broth, chicken broth, whole milk, and undrained Rotel Tomatoes to the pot. Stir to combine.
5. Bring the mixture to a gentle boil, add pasta, cover, and cook following package instructions. Lift any settled ingredients halfway through.
6. Once pasta is cooked, turn heat to low. Gradually stir in shredded cheeses until melted.
7. The dish will be saucy, but it will thicken upon standing. Taste-test a noodle for doneness.
8. Serve once desired consistency is obtained and relish in the cheesy, flavorful goodness!

Notes

To give our One Pot Taco Pasta a variation you can replace the usual pasta with your preferred gluten-free alternative. It could be gluten-free shells or any other shape you like make sure it's a good quality substitute that keeps the dish's wonderful texture intact. Also remember to check the labels, on your taco seasoning and Worcestershire sauce to ensure they are gluten-free friendly.

Audrey

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Bitty

I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!

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