One Pot Cheesy Taco Pasta: The Best Weeknight Comfort Feast

One Pot Cheesy Taco Pasta is a quick and delicious 30-minute dish that combines comforting mac and cheese with bold taco flavors.

Print Recipe Pin Recipe

Prep Time 10

Cook Time 20

Total Time 30

Servings: 4 servings

Course: Dinner

Cuisine: Mexican

Calories: 500

For the Pasta Dish

1 lb Ground Beef lean ground beef helps reduce excess grease
1 teaspoon Ground Cumin taco seasoning can be a great substitute
1 tablespoon Dried Minced Onion fresh onion can be used, adjust cooking time accordingly
1 teaspoon Garlic Powder fresh garlic can be used in lesser amounts
6 ounces Tomato Paste tomato sauce works in a pinch
10 ounces Diced Tomatoes with Green Chilies (Rotel) or use regular diced tomatoes
2 cups Beef Broth gluten-free broth can be used if needed
1 cup Whole Milk plant-based milk is a great substitute
1 cup Water omit if adding more broth
8 ounces Shell Pasta substitute with other pasta shapes, adjust cooking times
1 cup Monterey Jack Cheese substitute with any melty cheese if desired
1 cup Mild Cheddar Cheese sharp cheddar enhances flavor

Cooking Instructions

In a large pot or Dutch oven over medium heat, brown the ground beef with ground cumin, dried minced onion, and garlic powder until no longer pink, about 5-7 minutes.
Stir in the tomato paste, diced tomatoes with green chilies, beef broth, 1 cup of milk, and water. Bring to a gentle boil for about 3-5 minutes.
Add uncooked shell pasta, reduce heat to medium-low, and simmer until tender, about 10-12 minutes.
Lower heat to low, stir in remaining milk, Monterey Jack, and mild cheddar cheeses until melted and creamy, about 2-3 minutes.
Serve warm, garnishing with toppings like cilantro or sour cream. Enjoy!

Store leftovers in an airtight container for up to 3 days. Add a splash of milk when reheating for creaminess.