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One pot creamy taco pasta with ground beef featuring tender shells in cheese sauce with seasoned meat

One-Pot Creamy Taco Pasta with Ground Beef

A quick 30-minute one-pot meal featuring seasoned ground beef, tender pasta shells, and a creamy taco-flavored cheese sauce perfect for busy weeknights.
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Servings: 6
Calories: 485
Ingredients Equipment Method Notes

Ingredients
  

  • 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
  • 8 oz medium pasta shells
  • 1 cup cheddar cheese shredded
  • 1 cup Monterey Jack cheese shredded
  • 4 oz Velveeta cheese cut into cubes
  • Optional toppings: sour cream fresh cilantro, diced tomatoes, sliced jalapeños, avocado

Equipment

  • Large Dutch oven or high-walled pot (4-6 quart)
  • Wooden spoon or silicone spatula
  • Measuring cups and spoons
  • Box grater
  • Colander

Method
 

  1. Shred cheddar and Monterey Jack cheese from a block and set aside at room temperature.
  2. Cook and crumble ground beef over medium-high heat in a large Dutch oven. Drain grease and return beef to pot.
  3. Melt butter in the same pot with beef and add minced garlic. Cook for 1 minute until fragrant.
  4. Add taco seasoning, Worcestershire sauce, tomato paste, beef broth, chicken broth, milk, and Rotel tomatoes. Stir to combine.
  5. Bring mixture to a gentle boil. Add pasta shells and submerge completely in liquid.
  6. Cover and cook according to package instructions (10-12 minutes), stirring halfway through with a silicone spatula.
  7. Test a noodle for doneness. If needed, cover and cook 1-2 minutes longer.
  8. Turn heat to low. Gradually stir in all cheeses until fully melted and creamy.
  9. Let pasta rest 2-3 minutes to allow sauce to thicken.
  10. Serve hot with your favorite toppings.

Notes

Shred cheese from a block for the creamiest sauce. Pre-shredded cheese doesn't melt as smoothly.
Use all chicken broth or all beef broth instead of a combination if preferred.
Add frozen corn, bell peppers, black beans, or jalapeños for extra vegetables.
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Freeze in freezer-safe containers for up to 3 months.
Add a splash of milk or broth when reheating to restore creamy consistency.
Calories: 485
Protein: 32
Servings: 6