Creamy Taco Pasta Recipe is the ultimate weeknight comfort food—rich, cheesy, and bursting with vibrant taco flavors all in one pot. If you're craving something quick but impressive, this dish has you covered without a fuss.
Jump to:
Why You'll Love This Recipe
Honestly, this Creamy Taco Pasta Recipe is one of those dishes I turn to when I want dinner that feels indulgent but doesn’t require hours in the kitchen. It’s a crowd-pleaser that brings out all those comforting taco flavors in a silky pasta sauce. Plus, it’s all made in one pot—hello, easy clean-up!
- One-Pot Wonder: Everything cooks together, which means less mess and faster prep.
- Perfectly Cheesy: Using a mix of cheddar, Monterey Jack, and Velveeta delivers that ultra-creamy texture you’ll crave.
- Taco Flavor Punch: The taco seasoning and Rotel tomatoes with green chilies add the perfect touch of spice and zest.
- Adaptable Comfort: Whether you want to swap in chicken or add veggies, it’s easy to make it your own.
Ingredients & Why They Work
Each ingredient here is chosen to balance creamy, savory, and spicy notes without extra fuss. It’s all about building flavors and achieving that unbeatable sauce consistency. Here’s why I love these ingredients and some tips on picking the best versions.
- Cheddar cheese: Sharpness and meltability for that classic taco flavor vibe.
- Monterey Jack cheese: The smooth creaminess that melts beautifully and softens the sharper cheddar.
- Velveeta cheese: Adds luxuriously velvety texture — you can swap with extra shredded cheese but Velveeta is magic.
- Ground beef: The hearty base that soaks up taco spices perfectly. Lean to avoid too much grease.
- Butter: Adds richness and helps toast garlic for depth.
- Garlic: The little flavor booster that wakes the whole dish up.
- Taco seasoning packet: Convenient and packed with herbs and spices for authentic flavor.
- Worcestershire sauce: Adds complexity with a subtle tang and umami punch.
- Tomato paste: Concentrated tomato flavor that deepens the sauce.
- Beef and chicken broth: Using both layers flavors while keeping the sauce luscious but balanced.
- Whole milk: At room temp for best melting, gives the sauce creaminess without heaviness.
- Rotel tomatoes with green chilies: Zesty juice and mild heat for that classic Tex-Mex twist.
- Medium pasta shells: Perfectly sized to hold sauce in all those nooks and crannies.
Make It Your Way
One thing I love is how easy it is to tailor this dish to your preferences or whatever you have lying around. You can effortlessly swap proteins or toss in your favorite veggies to boost the nutrition and texture.
- Variations: I personally like swapping ground beef for shredded rotisserie chicken—just stir it in after the pasta’s cooked to keep it tender and juicy.
- Vegetarian option: Use black beans or crumbled firm tofu instead of meat, and double down on the spices for the boldest flavor.
- Add-ins: Corn, diced bell peppers, or jalapeños bring freshness and pop that really elevate the dish.
Step-by-Step: How I Make Creamy Taco Pasta Recipe
Step 1: Shred and Prep Your Cheeses
Start by shredding your cheddar and Monterey Jack cheeses from blocks—it melts so much better that way, trust me. Then cut your Velveeta into cubes. Having your cheeses near room temperature when you add them later helps everything melt evenly and get ultra creamy.
Step 2: Brown the Ground Beef
Heat a large pot or Dutch oven over medium-high heat and cook the ground beef until nicely browned, breaking it apart as it cooks. Drain off excess grease so your sauce won’t be too oily—this keeps the flavor rich but clean.
Step 3: Build the Flavor Base
In the same pot, melt butter and add minced garlic, cooking for about a minute until it's fragrant but not browned. This is your flavor base that makes everything taste so good.
Step 4: Add Seasonings and Liquids
Stir in the taco seasoning, Worcestershire sauce, tomato paste, beef and chicken broth, whole milk, and the undrained can of Rotel tomatoes. Mix everything well to combine the flavors. Then bring it to a gentle boil—you’ll want that heat to get your pasta cooking right in the sauce.
Step 5: Cook the Pasta in the Sauce
Add your pasta shells and press them gently into the liquid to submerge fully. Cover and let cook according to the package instructions—usually around 8-10 minutes. Halfway through, slide a silicone spatula along the bottom of the pot to prevent sticking (this little trick changed my pasta game!).
Step 6: Finish Off with Cheese
Once the pasta is tender, reduce the heat to low and gradually stir in the shredded and cubed cheeses until melted and silky. You’ll have plenty of sauce now, but don’t worry—it thickens as it sits and the pasta will soak up all that cheesy goodness.
Step 7: Serve and Enjoy
Give it one last stir, adjust thickness if needed by letting it sit a couple minutes, then plate up! This creamy taco pasta is best enjoyed hot straight from the pot.
Top Tip
I've made this Creamy Taco Pasta Recipe countless times, and a few little tricks have really upped my game. These tips helped me avoid common pitfalls and get the best texture and flavor every time.
- Room Temp Cheese: Shred your cheese ahead of time and let it come closer to room temperature so it melts smoothly without clumping.
- Stir to Prevent Sticking: Don’t skip sliding the spatula along the bottom while pasta cooks—it really stops that baked-on pasta mess.
- Drain Beef Well: Removing excess grease after browning helps the sauce stay silky rather than greasy or heavy.
- Sauce Thickness: If the sauce seems watery at the end, just give it a few minutes off the heat—the pasta will absorb more liquid and thicken nicely.
How to Serve Creamy Taco Pasta Recipe
Garnishes
I like to top mine with dollops of sour cream for that cool contrast, fresh chopped cilantro for a burst of green freshness, and a squeeze of lime to brighten everything up. A little diced avocado and sliced jalapeños on the side kick things up a notch, too.
Side Dishes
To complement this creamy pasta, I usually go for a simple green salad with a light vinaigrette or some roasted corn on the cob. For a heartier meal, chips and guacamole or even a side of black beans make a perfect Tex-Mex feast.
Creative Ways to Present
For gatherings, I’ve served this in individual mini cast iron skillets—it’s cute, keeps the pasta warm, and feels a bit special. Another fun twist is layering it in a casserole dish topped with extra cheese and baked for a bubbly crust.
Make Ahead and Storage
Storing Leftovers
Leftovers? No problem! I store them in an airtight container in the fridge and try to eat within 3 days for the best texture. The pasta may soak up more sauce overnight, so you might want to stir in a splash of milk or broth when reheating to loosen it up.
Freezing
I don’t usually freeze this pasta because the texture can change slightly, but if you must, freeze it before adding the cheese and then stir cheese in when reheating. Thaw overnight in the fridge and reheat gently on the stove.
Reheating
Reheat leftovers slowly over medium-low heat on the stove, adding a splash of milk or broth to prevent drying out. Stir frequently for even heating and to bring back that creamy texture you love.
Frequently Asked Questions:
Absolutely! Swap the medium pasta shells for gluten-free pasta and confirm your taco seasoning package is gluten-free as well—many brands are. The rest stays exactly the same.
I stick with cheddar and Monterey Jack because they melt beautifully and complement the taco flavors, plus adding Velveeta really kicks the creaminess up a notch. If Velveeta isn’t your thing, try doubling the shredded cheeses.
Definitely! While medium shells are perfect because they hold the sauce well, rotini, penne, or bow-tie pasta also work great. Just keep an eye on cooking times and adjust accordingly.
The heat level is mild to medium thanks to the Rotel tomatoes with green chilies. You can easily adjust the spice by using mild or hot Rotel or adding jalapeños or chili powder if you want it spicier.
Final Thoughts
I can’t recommend this Creamy Taco Pasta Recipe enough—it’s comfort food that feels fresh and exciting, every single time. Whether you’re feeding family, friends, or just treating yourself after a busy day, this dish is a total winner. Give it a go and see how quickly it becomes a staple in your rotation!
Print
Delicious Recipe
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Total Time: 30 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: American
- Diet: Low Lactose
Description
This delicious one-pot Taco Pasta combines ground beef, cheesy goodness, and a flavorful taco-inspired sauce, making it an easy, comforting meal perfect for busy weeknights. With tender pasta shells cooked right in the rich, savory sauce, it’s a creamy and satisfying dish that the whole family will love.
Ingredients
Cheese
- 1 cup Cheddar cheese, shredded
- 1 cup Monterey Jack Cheese, shredded
- 4 oz. Velveeta cheese, cut into cubes (equal to ⅓ cup) or substitute with ¾ cup shredded cheese
Meat & Dairy
- 1 lb. Ground Beef, 85% lean
- 1 Tablespoon Butter
- 1 cup Whole milk, at room temperature
Seasonings & Sauces
- 2 cloves Garlic, minced
- 1 oz. packet Taco Seasoning
- 1 Tablespoon Worcestershire sauce
- 2 Tablespoons Tomato paste
Liquids
- 1 cup Beef broth
- 1 cup Chicken broth
- 1 (10 oz.) can Rotel Tomatoes with green chilies, undrained
Pasta
- ½ lb. Medium pasta shells
Instructions
- Prepare Cheese: Shred the cheddar and Monterey Jack cheese from blocks and set aside at room temperature to ensure they melt smoothly when added later.
- Cook Ground Beef: In a high-walled pot or Dutch oven over medium-high heat, cook and crumble the ground beef until fully browned. Drain excess grease and set meat aside in the pot.
- Sauté Garlic: Melt the butter in the same pot, then add minced garlic. Cook for about 1 minute until fragrant but not browned.
- Add Sauce Ingredients: Pour in the taco seasoning, Worcestershire sauce, tomato paste, beef broth, chicken broth, whole milk, and undrained Rotel tomatoes. Stir well to combine all ingredients.
- Cook Pasta: Bring the mixture to a gentle boil. Add the pasta shells and fully submerge them in the liquid. Cover the pot and cook according to the pasta package instructions, usually about 12-15 minutes. Halfway through cooking, slide a silicone spatula along the bottom of the pot to prevent sticking or burning.
- Check Pasta Doneness: Remove the cover and taste a pasta shell to ensure it is tender. If needed, cover and cook longer until desired doneness is achieved.
- Melt Cheese: Lower the heat to low. Gradually stir in the shredded cheeses and Velveeta cubes until fully melted and creamy, creating a rich sauce around the pasta.
- Serve: The sauce will be plentiful but will thicken as it stands while the pasta continues to absorb it. Serve immediately once the desired consistency is reached.
Notes
- This recipe makes a generous amount of sauce; feel free to increase pasta quantity slightly if you prefer a less saucy dish.
- You can use all chicken broth or all beef broth instead of a mix based on preference.
- Shredding cheese from blocks instead of using pre-shredded cheese gives a creamier melt.
- Other medium pasta shapes like rotini, penne, or bow tie work well; adjust cooking times accordingly.
- For a variation, substitute diced or shredded chicken instead of beef; add it at the end to avoid toughness.
- Optional add-ins include corn, bell peppers, black beans, or jalapeños for extra flavor and texture.
- Try this dish with my Chicken Fajita Pasta recipe for another flavorful twist!
- This recipe comes from The Cozy Cookbook, page 160.
Nutrition
- Serving Size: 1 serving
- Calories: 460 kcal
- Sugar: 5 g
- Sodium: 700 mg
- Fat: 25 g
- Saturated Fat: 13 g
- Unsaturated Fat: 10 g
- Trans Fat: 0.5 g
- Carbohydrates: 30 g
- Fiber: 2 g
- Protein: 28 g
- Cholesterol: 75 mg
Leave a Reply