Taco night and pasta night don’t have to compete for a spot on the weekly menu. This one blends both into a single skillet dinner — seasoned ground beef, a lightly spiced tomato sauce, and pasta that cooks right in with everything else. By the time the cheese melts in at the end, you’ve got a creamy, taco-flavored pasta that’s ready in about 25 minutes, with just one pot to clean when it’s over.
Thank you for reading this post, don't forget to subscribe!Why You’ll Love This Dinner
This is about as low-effort as weeknight dinners get. The beef and seasonings cook first, then the pasta goes in uncooked and simmers right in the sauce, which means the noodles pick up all that taco flavor as they soften. No draining a separate pot, no extra dishes stacking up in the sink.
It’s also endlessly adaptable if your family already leans toward Mexican-inspired dinners. If tex-mex flavors are a regular thing in your house, this pairs well alongside something like southwest chicken casserole for a rotation of easy, cheesy dinners with the same kind of seasoning profile.
Ingredients
Simple, mostly pantry-friendly ingredients here.
- 1 lb ground beef
- 2 tsp ground cumin
- 1½ tsp dried minced onion
- 1½ tsp garlic powder
- 2 tbsp tomato paste
- ½ cup diced tomatoes with green chilies (Rotel preferred)
- 1 cup beef broth
- 1½ cups whole milk, divided
- 1 cup water
- 8 oz shell pasta
- 1 cup Monterey Jack cheese, shredded
- 1 cup mild cheddar cheese, shredded
A couple of small notes worth knowing. Freshly shredded cheese melts into the sauce a lot smoother than the bagged kind, which tends to get grainy. And there’s no need to add extra salt while the beef cooks — the broth already brings plenty.
Step-by-Step Instructions
In a large pot or Dutch oven over medium heat, combine the ground beef, cumin, dried minced onion, and garlic powder. Break the beef apart as it cooks and stir until it’s fully browned, then drain off any excess fat.
Stir in the tomato paste, diced tomatoes with green chilies, beef broth, and 1 cup of the whole milk. Bring the mixture up to a gentle boil over medium-high heat, stirring occasionally so nothing sticks to the bottom.
Add the shell pasta directly into the pot and let it simmer on medium-low heat until the pasta is tender. Timing will vary a bit depending on the pasta shape, so check your package for guidance and taste-test as you go.
Once the pasta is cooked, reduce the heat to low. Stir in the remaining ½ cup of milk along with the Monterey Jack and cheddar cheese. Keep stirring until the cheese fully melts and the sauce turns smooth and creamy — this only takes a minute or two, and the sauce will look glossy once it’s ready. Serve it warm, right from the pot.
What to Serve With It
A green salad with a tangy dressing is a nice contrast to the richness here, since this dish is heavier on protein and cheese than fresh vegetables. Garlic bread works too if you want something to scoop up the extra sauce. If you’re leaning into the taco theme, a simple corn or avocado salsa on the side — similar to what goes into taco chicken with avocado corn salsa — adds some freshness without much extra work.
Variations
If you’d rather use ground turkey or ground chicken, either one works fine in place of the beef — just swap the beef broth for chicken broth to match. For a milder version, plain diced tomatoes can replace the Rotel. Want to sneak in some vegetables? Diced onions and bell peppers sauté nicely alongside the beef at the start. And if your family likes a bit more of that enchilada-style flavor, this recipe sits well next to chicken enchilada bowls in a Mexican-inspired dinner lineup. Gluten-free shell pasta also works here, though avoid rice-based pastas since they tend to turn mushy in this sauce.
Storage
Refrigerate leftovers in an airtight container for up to 3 to 4 days. When reheating, a splash of milk or water helps bring the sauce back to its original creamy texture — warm it gently on the stovetop or in the microwave, stirring as you go. This one also freezes reasonably well, up to about two months; just thaw it in the fridge overnight before reheating.
Frequently Asked Questions
Can I use a different pasta shape?
Yes, small shapes like shells, elbows, or rotini all work well since they hold the sauce nicely.
What if I don’t have Rotel tomatoes?
Plain diced tomatoes with a can of diced green chilies makes a good substitute, or you can use enchilada sauce for a different flavor.
Can I make this with ground turkey instead?
Yes, ground turkey or chicken both work fine — just use chicken broth in place of beef broth for the best flavor match.
Why did my cheese sauce turn grainy?
That usually happens if the heat is too high when the cheese goes in. Keep it on low and stir constantly for a smooth result.
Can I freeze this dish?
Yes, it freezes for up to two months. Thaw overnight in the fridge before reheating for the best texture.
Is it okay to add vegetables?
Absolutely — onions, bell peppers, or even corn can be sautéed with the beef at the beginning.
A Warm Closing Note
This has turned into one of those dinners that covers both taco cravings and pasta cravings in one pot, which makes it an easy sell on a busy night. If you make it, I hope it becomes a regular in your dinner rotation too.
Cheesy One Pot Taco Pasta
Equipment
- Large pot or Dutch oven
- Wooden spoon
Ingredients
- 1 lb ground beef
- 2 tsp ground cumin
- 1 1/2 tsp dried minced onion
- 1 1/2 tsp garlic powder
- 2 tbsp tomato paste
- 1/2 cup diced tomatoes with green chilies Rotel brand preferred
- 1 cup beef broth
- 1 1/2 cups whole milk divided
- 1 cup water
- 8 oz shell pasta
- 1 cup Monterey Jack cheese shredded
- 1 cup mild cheddar cheese shredded
Instructions
- In a large pot or Dutch oven over medium heat, combine ground beef, ground cumin, dried minced onion, and garlic powder. Cook, stirring to break up the beef, until fully cooked. Drain excess fat.
- Add tomato paste, diced tomatoes with green chilies, beef broth, and 1 cup of the whole milk. Stir together and bring to a gentle boil over medium-high heat.
- Add shell pasta and simmer on medium-low heat until the pasta is cooked, checking the pasta package for timing guidance.
- Reduce heat to low. Stir in the remaining 1/2 cup whole milk along with the Monterey Jack and cheddar cheese. Stir until cheese is melted and the pasta is combined and creamy.
- Serve while warm.
