Say hello to the fabulous world of flavors with this delightful Taco Pasta dish! Imagine the savory richness of tacos mingling with the comforting twirl of pasta. It’s a one-pot wonder that guarantees to bring smiles around the dinner table.
Why You’ll Love This Recipe
- One-Pot Magic: Less cleanup means more time to enjoy your meal.
- Bold Flavors: Taco seasoning and Rotel tomatoes pack a punch of spiciness.
- Cheesy Delight: The blend of cheeses creates a creamy, dreamy sauce.
- Quick and Easy: Ready in just 30 minutes, perfect for busy weeknights.
Ingredients You’ll Need
The ingredients for this Taco Pasta are simple yet incredibly tasty. Each one plays a crucial role in achieving that desirable taste and texture, coming together to create a dish that looks and tastes fantastic.
- Cheddar and Monterey Jack Cheese: These creamy cheeses melt perfectly to create a luscious sauce.
- Velveeta Cheese: Offers a silky smooth texture that’s hard to replicate.
- Ground Beef: Provides a hearty and protein-rich base for the dish.
- Garlic and Butter: These aromatics lay the flavorful foundation for the sauce.
- Taco Seasoning: Infuses the pasta with that signature taco flavor.
- Worcestershire Sauce: Adds a depth of savory flavor to the mix.
- Tomato Paste and Rotel Tomatoes: These add a tangy, spicy kick to the sauce.
- Beef and Chicken Broth: Creates a balanced liquid base for cooking the pasta.
- Pasta Shells: Their shape is perfect for holding onto that creamy sauce.
Variations
This Taco Pasta is highly versatile, inviting you to adapt and experiment to suit your personal taste or dietary needs. Customizing this dish is as simple as swapping ingredients!
- Vegetarian Version: Use plant-based crumbles instead of ground beef and vegetable broth in place of beef and chicken broth.
- Extra Spice: Add sliced jalapeños or a pinch of cayenne for those who like their meals with extra heat.
How to Make Taco Pasta
Step 1: Prepare Your Cheese
Start by shredding the cheddar and Monterey Jack cheeses. Set these aside as you’ll be stirring them in at the final stage to achieve that creamy, cheesy finish.
Step 2: Cook the Beef
In a spacious pot, cook and crumble the ground beef over medium heat until browned. This is your chance to lay the hearty foundation of this dish. Once done, drain any excess grease to keep things on the lighter side.
Step 3: Create the Sauce
Next, melt the butter in the same pot, adding minced garlic to fragrance your kitchen. Stir in the taco seasoning, Worcestershire sauce, tomato paste, beef broth, chicken broth, milk, and the undrained can of Rotel tomatoes. Allow this to come to a gentle boil; that’s when the magic really happens, merging all flavors.
Step 4: Cook the Pasta
Add your pasta shells to the boiling pot. Cover it and let it cook until the pasta reaches al dente perfection, stirring gently halfway through to prevent sticking. The pasta absorbs all the wonderful flavors, making each bite memorable.
Step 5: Melt the Cheese
Turn the heat to low and slowly incorporate your pre-shredded cheeses, stirring consistently. Watch as they melt into the sauce, turning your Taco Pasta into a creamy masterpiece.
Pro Tips for Making Taco Pasta
- Cheese Shredding: Always shred your cheese from a block for the smoothest melt.
- Balancing the Broth: Feel free to go all chicken or beef broth based on what you have on hand.
- Pasta Choice: Different pasta shapes hold the sauce differently—experiment to find your favorite!
- Flexible Cooking: You can easily double the recipe for larger gatherings.
How to Serve Taco Pasta
Garnishes
A sprinkle of fresh cilantro or a dollop of sour cream on top adds a vibrant touch. Crushed tortilla chips add a delightful crunch that contrasts beautifully with the creamy pasta.
Side Dishes
This Taco Pasta pairs wonderfully with a fresh green salad or some homemade guacamole. They add a light, cool texture that complements the rich, warming flavors of the dish.
Creative Ways to Present
Serve your Taco Pasta in bright, colorful bowls to emphasize the vibrant mix of ingredients. For an extra pop of color, you could even add a wedge of lime on the side—or zest a little over the top for that citrus burst.
Make Ahead and Storage
Storing Leftovers
Place any leftover Taco Pasta in an airtight container. This dish will stay fresh in the fridge for up to three days, making it a convenient meal prep option for the week!
Freezing
Taco Pasta can also be frozen! Just ensure it’s completely cool before transferring into freezer-safe containers or bags. It’s best thawed overnight in the fridge before reheating.
Reheating
Reheat gently over low heat on the stove, adding a splash of milk or broth to revive the sauce. Alternatively, pop it in the microwave, covered, stirring halfway through.
FAQs
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Can I make Taco Pasta vegetarian?
Definitely! Swap out the ground beef for plant-based crumbles or omit it altogether and enjoy the rich blend of flavors from the sauce and cheese.
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What if I can’t find Rotel tomatoes?
If Rotel tomatoes aren’t available, you can use diced tomatoes with a can of green chilies for a similar taste sensation.
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Which pasta shape works best for Taco Pasta?
Medium pasta shells are ideal as they capture all the cheesy goodness, but feel free to experiment with rotini or penne if that’s what you have.
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Is there a way to make it spicier?
For more spice, add additional taco seasoning, hot sauce, or fresh jalapeños to taste.
Final Thoughts
This Taco Pasta recipe truly combines the best of two culinary worlds, making it a favorite in any household. I can’t wait for you to try it and experience just how satisfying and delicious it is. Dive into this taste adventure and enjoy every bite!
Print
Taco Pasta Recipe
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Total Time: 30 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Mexican-American
Description
This one-pot Taco Pasta recipe combines flavorful ground beef, a creamy cheese mixture, and zesty taco seasonings, all cooked together for a quick and easy meal perfect for busy weeknights. The creamy sauce is enriched with Velveeta and a variety of cheeses, resulting in a deliciously cheesy, satisfying dish with minimal cleanup.
Ingredients
Cheese Mixture:
- 1 cup Cheddar cheese, shredded
- 1 cup Monterey Jack cheese, shredded
- 4 oz. Velveeta cheese, cut into cubes (or 3/4 cup shredded cheese)
Pasta and Meat:
- 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
- 1/2 lb. Medium pasta shells
Instructions
- Shred Cheese: Shred the cheddar and Monterey Jack cheeses and set aside.
- Cook Beef: In a large pot, cook the ground beef over medium heat until browned, breaking it apart with a spoon. Drain excess grease and return to the stove.
- Prepare Sauce: Melt the butter in the same pot, add minced garlic, and cook for about 30 seconds until fragrant. Stir in the taco seasoning, Worcestershire sauce, tomato paste, beef broth, chicken broth, milk, and undrained Rotel tomatoes. Bring the mixture to a gentle boil.
- Add Pasta: Stir in the pasta shells, cover the pot, reduce heat to low, and simmer until pasta is tender, about 12-15 minutes, stirring halfway through to prevent sticking.
- Melt Cheese: Reduce heat to low. Gradually add the shredded cheeses and Velveeta, stirring constantly until the cheeses melt and the sauce is creamy. If the sauce is too thick, add a splash more milk or broth to reach desired consistency.
- Serve: Taste and adjust seasoning if needed. Serve hot, garnished with optional toppings like chopped cilantro or a dollop of sour cream.
Notes
- This dish makes a rich, cheesy sauce; if desired, add more pasta for a lighter meal.
- You can substitute with all beef or all chicken broth depending on your preference.
- Shred the cheese from a block for the best melting results.
- Feel free to customize with add-ins like corn, bell peppers, or black beans for extra flavor and texture.
Nutrition
- Serving Size: 1 serving (about 1⅓ cups)
- Calories: 490 kcal
- Sugar: 5 g
- Sodium: 780 mg
- Fat: 23 g
- Saturated Fat: 12 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 2 g
- Protein: 33 g
- Cholesterol: 95 mg
