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Bowl of One Pot Taco Pasta topped with cilantro and sour cream on a light wooden table

One Pot Taco Pasta

This One Pot Taco Pasta is a quick taco pasta dinner that infuses bold Tex-Mex flavors into a creamy, cheesy masterpiece. Just 30 minutes in one pot make it the best taco pasta recipe!
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Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings: 6 servings
Course: Main Course
Cuisine: Mexican
Ingredients Method

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

Method
 

  1. Shred the cheddar and Monterey Jack cheese from a block and set aside. Bring it to room temperature for smoother melting.
  2. In a high-walled pot, cook and crumble the ground beef over medium-high heat. Drain any excess grease and set the beef aside.
  3. In the same pot, melt the butter and sauté the minced garlic for 1 minute until fragrant.
  4. 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.
  5. 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.
  6. Once the pasta is tender, reduce the heat to low. Gradually stir in the cheese until melted and creamy.
  7. Let the pasta sit for a few minutes to thicken, then serve and enjoy!