Name: One Pot Taco Pasta
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Ingredients: 1 cup Cheddar cheese, shredded; 1 cup Monterey Jack Cheese, shredded; 4 oz Velveeta cheese, cut into cubes (equal to 1/3 cup)*; 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 temp; 1 10 oz can Rotel Tomatoes with green chilies, undrained; ½ lb Medium pasta shells

One Pot Taco Pasta is the ultimate weeknight dinner hero—just 30 minutes, one pot, and a whole lot of Tex-Mex flavor. Creamy, cheesy, and loaded with taco-seasoned beef, it’s a low-effort, maximum-reward dish your whole family will love. Best part? You won’t be buried in dishes when it’s all said and done.

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Traditional taco pasta recipes often require boiling pasta separate from the sauce, juggling multiple pans, and dealing with extra cleanup. But not this one. Everything cooks together in one pot, infusing the pasta with bold taco flavors while cutting your time (and mess) in half. It’s a genius hack for busy nights when you need dinner fast.

Why This One Pot Taco Pasta Is a Game-Changer

One pan, zero stress: Everything cooks in one pot, so cleanup is a breeze.
Full-flavor infusion: Cooking the pasta in broth and taco-seasoned sauce gives every bite bold, savory flavor.
Hands-off time: Spend less time at the stove—just stir occasionally and let the pot do the work.
Saves time: Ready in 30 minutes, it’s faster than ordering takeout.
Family-friendly: This creamy taco pasta is a hit with kids and adults alike!

Equipment You’ll Need for This One Pot Taco Pasta

A good pot is all you need to nail this homemade taco pasta. Here’s what I recommend:

High-walled pot or Dutch oven: This keeps everything contained while you cook and stir. Go for nonstick or stainless steel for easier cleanup.
Silicone spatula: Perfect for scraping the bottom to prevent sticking (especially when handling cheese).
Cheese grater: Freshly shredded cheese melts much better than pre-packaged shreds.

Pro tip: Choose a pot with a snug-fitting lid to trap steam and ensure the pasta cooks evenly in the flavorful broth.

Simple Ingredients for One Pot Taco Pasta

This recipe takes humble pantry staples and transforms them into a creamy, taco-flavored masterpiece. Here are the key ingredients:

Ground beef: Opt for 85% lean for the perfect balance of flavor and richness. Drain any excess grease after cooking.
Taco seasoning: A store-bought packet saves time, but you can always use your favorite homemade blend.
Rotel tomatoes: These bring the perfect mix of tangy tomatoes and a little heat from green chilies.
Cheese trio: Cheddar, Monterey Jack, and Velveeta (or substitute your favorite melty cheese)—because taco pasta without cheese is just plain wrong!

Shortcut tip: Pre-minced garlic or pre-shredded cheese works in a pinch, but freshly prepped ingredients elevate the flavor and texture.

One Pot Taco Pasta Recipe Details

Servings: 6 people
Prep Time: 5 minutes
Cook Time: 25 minutes
Total Time: 30 minutes

One Pot Taco Pasta Ingredients

1 cup Cheddar cheese, shredded
1 cup Monterey Jack Cheese, shredded
4 oz Velveeta cheese, cut into cubes (equal to 1/3 cup)*
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 temp
1 (10 oz) can Rotel Tomatoes with green chilies, undrained
½ lb Medium pasta shells

How to Make One Pot Taco Pasta

Shred the cheddar and Monterey Jack cheese from a block and set aside. Bring it to room temperature for smoother melting.
In a high-walled pot, cook and crumble the ground beef over medium-high heat. Drain any excess grease and set the beef aside.
In the same pot, melt the butter and sauté the minced garlic for 1 minute until fragrant.
Add the taco seasoning, Worcestershire sauce, tomato paste, beef broth, chicken broth, milk, and Rotel tomatoes. Stir to combine and bring to a gentle boil.
Add the pasta shells to the pot, making sure they’re submerged in the liquid. Cover and cook according to the pasta package instructions, stirring halfway through to prevent sticking.
Once the pasta is tender, reduce the heat to low. Gradually stir in the cheese until melted and creamy.
Let the pasta sit for a few minutes to thicken, then serve and enjoy!

Jake’s Tips for the Best One Pot Taco Pasta

Stick to room-temp liquids (like milk) to prevent curdling when combining with hot ingredients.
Stir every few minutes as the pasta cooks to avoid sticking—especially with cheesy dishes!
Want a thicker sauce? Let it stand for 5-10 minutes before serving—it’ll naturally thicken as it cools.
Double the recipe for leftovers; taco pasta reheats beautifully with a splash of milk to revive the sauce.
Got little ones? Swap out the Rotel for plain diced tomatoes to dial back the spice.

FAQ

Can I use a different type of pasta?

Yes! Rotini, bow tie, and penne pasta all work beautifully in place of shells. Just adjust the cooking time according to the package instructions.

What can I substitute for Velveeta cheese?

If Velveeta isn’t your thing, replace it with about ¾ cup of shredded cheese—Cheddar or Monterey Jack work great.

Is this dish freezer-friendly?

Taco pasta can be frozen, but it’s best eaten fresh. For freezing, let it cool completely, portion into airtight containers, and freeze for up to 2 months. Thaw in the fridge overnight and reheat on the stovetop with a splash of milk.

Can I make this vegetarian?

Absolutely! Swap the ground beef for plant-based crumbles or add extra beans, bell peppers, and corn for a veggie-forward version of this creamy taco pasta.

Give this One Pot Taco Pasta a try, and let me know: what’s your favorite way to use a time-saving kitchen hack for dinner? Leave your tips or questions in the comments below, and don’t forget to share this recipe with someone who needs a little less stress on their dinner menu!