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Nothing gets my crew running to the table faster than having this cheesy taco pasta simmering away. There’s just something about those soft shells, zesty beef, and melty cheese that put everyone in a good mood. Best part is, it all comes together in one pot. Perfect for when the clock’s ticking and you still want something awesome.
I tossed this together on a chilly evening when the fridge was almost empty, and now everyone at my table asks for taco pasta over and over
Irresistible Ingredients
- Medium pasta shells: pick a sturdy, good-quality shell so it can hold up to creamy sauce—look for ones that have that deep yellow look
- Rotel Tomatoes with green chilies: don’t drain them—these add tangy flavor and a little heat, plus using the can makes things easier
- Whole milk: make sure it’s room temp for the best creaminess and always use regular full fat kind
- Beef broth and Chicken broth: I mix both for extra depth and big flavor
- Tomato paste: gets the sauce super rich—pick a tomato paste that’s dark red and plain
- Worcestershire sauce: gives a deep salty kick, just check for ones with few ingredients
- Taco Seasoning: go with a real spice blend for that true taco taste
- Garlic: grab fresh cloves—make sure the skins feel firm and not squishy
- Butter: real butter softens the garlic and gives everything a richer taste
- Ground Beef: for that savory goodness use 85% lean beef—look for vibrant pink, not gray
- Velveeta cheese: use cubes or handfuls of shredded Velveeta for ultra creamy sauce—classic yellow block is what you want
- Monterey Jack Cheese: buy a mild, creamy block and shred it yourself—makes everything smoother
- Cheddar cheese: use a fresh block of sharp cheddar and grate it up for max melt and flavor
Straightforward Steps
- Serve It Up
- Dole out hot pasta into bowls—it’s best when it’s steaming and gooey.
- Add the Cheese
- Lower the heat. Slowly mix in the shredded and cubed cheeses, stirring across the pot so you get that smooth, glossy sauce. Let everything chill for a few minutes to thicken—the sauce will get even creamier.
- Check the Pasta
- Bite a shell to make sure it’s tender. If it needs more time, cover the pot and keep simmering just a bit longer till it’s how you like it.
- Simmer the Shells
- Turn the heat up until it starts to bubble then dump in the pasta. Give it a stir so nothing glues to the bottom, cover, drop the heat to a low simmer, and let it cook for about 8 to 10 minutes—check the box as a guide. Stir halfway through to avoid sticking.
- Throw Together the Base
- Toss in both broths, milk, Worcestershire, tomato paste, taco seasoning, and the tomatoes with chilies. Stir till everything’s even and looks creamy.
- Garlic Time
- With your pot still on, melt some butter, then add the chopped garlic and stir it around for a minute. You’ll smell when it’s ready, but get that butter going quick so you don’t burn the garlic.
- Brown the Meat
- Heat a deep pot to medium-high, toss in the ground beef, and chop it up as it cooks. Let it get that deep brown color—this makes it taste way better. Pour out any extra grease so it doesn’t get greasy.
- Shred Your Cheeses
- Before you start, let cheddar and Monterey Jack come up to room temp and grate them fresh from the block—it’ll melt way smoother and blend better.
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The Rotel tomatoes totally make it for me. We’re fans of some extra kick, so I sneak in chili flakes sometimes. My youngest now insists on taking charge of the cheese sprinkle—kind of become a little ritual now at our house.
Saving and Reheating Tips
Pop leftovers into a sealed container, then stash it in the fridge for up to three days. The sauce might get a bit thick—just add a splash of milk when you warm it back up. You can nuke it in the microwave or gently heat on the stove, whatever’s quicker. For easy lunches, scoop extras into little freezer-safe tubs and freeze, then thaw in the fridge and heat as needed.
Swap-Out Options
Got other pasta shapes? Use whatever short kind you’ve got—bow tie or penne is great. Switch beef for ground turkey or even shredded chicken if that’s what you have. Want a no-meat version? Go for black beans or pop in corn instead. Toss in bell peppers, spinach, anything you want for extra color and veggies.
How to Serve
This taco pasta loves a pile of toppings. Try fresh cilantro, spoonfuls of salsa, a plop of sour cream. Tortilla chips are an awesome crunchy side. I like it with a green salad or some roasted corn on the table—keeps dinner feeling cheery but not fussy.
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A Little Backstory
This dish is a true Tex Mex and American comfort food mash-up. You get all the creamy vibes of mac and cheese and the bold flavors of taco night. It’s a modern family favorite, bringing together what I grew up with at weekend dinners and the fast meals I need now that life’s busier than ever.
Frequently Asked Questions
- → What type of pasta works best?
Use medium shells if you want to catch all that creamy sauce, but penne, bow ties, or even rotini will do the trick too.
- → Can I use a different protein?
Chicken that's shredded or chopped goes great. Stir it in at the end to make sure it stays juicy and tender.
- → Is there a cheese substitute for Velveeta?
Skip Velveeta and just grab more shredded cheese like Monterey Jack or cheddar to keep it creamy.
- → How can I adjust the spice level?
Add or cut back on the taco seasoning, or toss in some green chilies or chopped jalapeños for extra kick.
- → Can this be made ahead?
Totally! Just know the pasta soaks up more sauce in the fridge, so pour in some milk or broth when you reheat to loosen it up.
- → Are there vegetarian options?
Swap the meat for black beans or your go-to plant-based ground, and go with veggie broth so it's fully meat-free.