This Taco Pasta with Melted Cheese Recipe is a one-pot wonder that feels like a warm, comforting hug on a plate. As soon as you stir in those cheeses and taco flavors, you’re in for something truly cozy and satisfying that’s ready before you know it!
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Why You'll Love This Recipe
I've made this Taco Pasta with Melted Cheese Recipe more times than I can count, especially when I want something simple but packed with flavor. It's an absolute crowd-pleaser and a lifesaver on busy weeknights.
- One-Pot Simplicity: Everything cooks in a single pot, minimizing clean-up and hassle.
- Rich and Creamy Cheese Sauce: The trio of cheeses melts into the pasta for an irresistibly creamy texture.
- Bold Taco Flavor: Taco seasoning, tomato paste, Rotel tomatoes, and Worcestershire sauce come together to make the sauce tangy and savory.
- Flexible and Customizable: Swapping proteins or adding veggies is a breeze to tailor it exactly to your taste.
Ingredients & Why They Work
Each ingredient in this Taco Pasta with Melted Cheese Recipe plays a vital role in creating a rich, cheesy, and savory one-pot dish. Using a combination of broths and hearty seasonings ensures depth of flavor, while the cheeses—especially when shredded fresh—melt perfectly to coat each pasta shell.
- Cheddar cheese: Adds sharpness and a classic cheese flavor; best shredded fresh for meltability.
- Monterey Jack cheese: Creamy and mild, balances the sharpness of cheddar beautifully.
- Velveeta cheese: Brings a super smooth, melty texture, which makes the sauce extra creamy.
- Ground beef: The hearty base protein, browns beautifully to build flavor.
- Butter: Adds richness and helps sauté garlic for base flavor.
- Garlic: Gives that essential aromatic punch that warms up the sauce.
- Taco seasoning: Brings that signature spicy, smoky taco flavor right into the pasta.
- Worcestershire sauce: Adds umami depth and a slight tanginess.
- Tomato paste: Concentrated tomato flavor that thickens the sauce slightly.
- Beef broth & chicken broth: A combo that creates a more complex liquid base for cooking the pasta.
- Whole milk: At room temperature to help the cheese melt smoothly without curdling.
- Rotel tomatoes with green chilies: Adds a bit of zesty heat and freshness to brighten the sauce.
- Medium pasta shells: Perfect because the little "cups" trap sauce and melted cheese for every bite.
Make It Your Way
One of my favorite things about this Taco Pasta with Melted Cheese Recipe is how easy it is to personalize. I’ve tried swapping ground beef for shredded chicken or adding extra veggies like corn and black beans, and each version ends up just as satisfying.
- Variation: When I want it a little lighter, I swap half the ground beef for cooked shredded chicken tossed in at the end—keeps it tender and delicious without drying out.
- Extra Veggies: Sometimes I toss in diced bell peppers or jalapeños for color and a touch of heat—your call on the spice level!
- Cheese swaps: Feel free to experiment with pepper jack for some kick or add cream cheese for even richer sauce.
- Gluten-free option: Use gluten-free pasta shells; just be sure to adjust cooking times as needed.
Step-by-Step: How I Make Taco Pasta with Melted Cheese Recipe
Step 1: Shred Your Cheeses
I always start by shredding my cheddar and Monterey Jack cheeses from blocks. Shredding fresh makes such a difference—it melts smoother and blends better into the sauce. Set them aside at room temperature so they’re ready to go for stir-in later.
Step 2: Cook the Ground Beef
In a high-walled pot or Dutch oven, I brown the ground beef over medium-high heat, breaking it up as it cooks. Once it’s fully browned, I drain any excess grease to keep the sauce from getting too oily. This step sets the meaty foundation for the taco-flavored sauce.
Step 3: Build the Flavor Base
Using the same pot, melt the butter and sauté minced garlic for about a minute until fragrant. Then I add in taco seasoning, Worcestershire sauce, tomato paste, both broths, milk, and the undrained Rotel tomatoes. Stir everything together to combine those bold flavors before bringing it all to a gentle boil.
Step 4: Cook the Pasta Right in the Sauce
Once boiling, add the medium pasta shells directly into the pot, making sure they're submerged in the liquid. Cover and cook according to the pasta package instructions; I usually check halfway and slide a silicone spatula along the bottom to prevent sticking or burning. It’s such a neat trick to keep the cooking even!
Step 5: Melt in the Cheeses
When the pasta is tender, turn the heat to low. Gradually stir in your shredded cheddar, Monterey Jack, and Velveeta cubes until melted and creamy. The sauce will be rich and saucy at this point, thickening as it stands and as the pasta absorbs more of it.
Top Tip
From my many trials of this recipe, I’ve learned a few things that really help nail that perfect creamy texture and flavor every time you make Taco Pasta with Melted Cheese Recipe.
- Use Freshly Shredded Cheese: It melts smoothly and avoids the grainy texture you get from pre-shredded blends with anti-caking agents.
- Keep Milk at Room Temp: Adding cold milk straight from the fridge can cause the cheese to seize and get clumpy, so I always set mine out 20 minutes ahead.
- Check Pasta Early: Because you’re cooking pasta in a non-standard liquid mix, I like to test a shell a minute or two before the package time ends to ensure it’s perfect—not mushy or underdone.
- Stir Halfway Through: Sliding your spatula along the bottom mid-cook prevents burning and helps distribute flavors evenly.
How to Serve Taco Pasta with Melted Cheese Recipe
Garnishes
When I serve this, I love topping it with fresh chopped cilantro and a dollop of sour cream to add brightness and creaminess. Sometimes I sprinkle a little chopped green onion or sliced avocado on top for extra freshness and texture—they feel like the perfect cool contrast to the cheesy, spicy pasta.
Side Dishes
This dish is so rich and filling that a fresh green salad or a simple side of corn on the cob works perfectly to lighten things up. And if you want to stay in taco territory, some warm tortilla chips and guacamole can't be beat alongside it.
Creative Ways to Present
For special occasions, I’ve served this taco pasta in individual mini cast iron skillets to keep it piping hot and give a rustic feel. You could also layer it in a casserole dish, sprinkle extra cheese on top, broil it until bubbly and golden for a fun twist on the original.
Make Ahead and Storage
Storing Leftovers
Leftovers of this taco pasta keep beautifully in an airtight container in the fridge for up to 3 days. When stored, the sauce thickens and pasta soaks it up more, so be ready to stir in a splash of broth or milk when reheating to loosen it up.
Freezing
I’ve frozen this pasta twice with decent results—just make sure to cool it completely before transferring to freezer-safe containers. Thaw overnight in the fridge, then reheat gently on the stove or in the microwave with a little added liquid to revive creaminess.
Reheating
When I reheat, I prefer warming it on the stovetop with a splash of beef broth or milk, stirring until heated through. That brings back the sauce’s luscious texture better than the microwave, but if you’re short on time, 30-second bursts with stirring work well too.
Frequently Asked Questions:
Absolutely! While medium pasta shells are perfect for holding the sauce, you can substitute with rotini, penne, or bow tie pasta. Just adjust the cooking time according to the pasta's package instructions.
Yes! Simply omit the ground beef and add extra vegetables like black beans, corn, and bell peppers. You can also use plant-based meat substitutes if you prefer. The cheese sauce will still deliver all the creamy, cheesy goodness.
A great tip is to stir the pasta halfway through cooking by sliding a silicone spatula along the bottom of the pot. This lifts any ingredients that may be settling and evenly distributes the sauce, preventing sticking and burning.
Yes, you can prepare it ahead by cooking the pasta a little less than al dente, then refrigerating it. Reheat gently with a splash of broth or milk before serving. For a party, you could also bake it in a casserole dish topped with extra cheese for a bubbly finish.
Final Thoughts
This Taco Pasta with Melted Cheese Recipe has become one of my absolute go-tos. It’s the kind of dish that feels like an upgrade from regular tacos because it’s creamy, cheesy, and so easy to put together all in one pot. When you try it, I think you’ll find it’s comfort food with a fun twist—perfect for cozy nights or simple weeknight dinners when you want something both effortless and delicious.
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Delicious Recipe
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Total Time: 30 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Description
This One Pot Taco Pasta is a creamy, cheesy, and flavorful dish combining ground beef, a blend of cheeses, taco seasoning, and tender pasta shells. Perfect for a quick and easy dinner, it cooks all in one pot for minimal cleanup and maximum taste.
Ingredients
Cheese
- 1 cup Cheddar cheese, shredded
- 1 cup Monterey Jack cheese, shredded
- 4 oz Velveeta cheese, cut into cubes (equal to ⅓ cup) (can substitute with ¾ cup shredded cheese)
Meat and Butter
- 1 lb Ground beef, 85% lean
- 1 Tablespoon Butter
Seasonings and 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 cup Whole milk, at room temperature
- 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 a block and set aside at room temperature to ensure they melt smoothly into the pasta sauce.
- Cook Ground Beef: Over medium-high heat in a high-walled pot or Dutch oven, cook and crumble the ground beef until browned. Drain excess grease from the pot.
- Sauté Garlic: Melt the butter in the same pot and add the minced garlic. Cook for 1 minute until fragrant, but not browned.
- Add Remaining Ingredients: Stir in taco seasoning, Worcestershire sauce, tomato paste, beef broth, chicken broth, whole milk, and undrained Rotel tomatoes. Mix well to combine all flavors.
- Boil and Add Pasta: Bring the mixture to a gentle boil. Submerge the pasta shells completely in the liquid, cover the pot, and cook according to pasta package instructions (about 15 minutes). Halfway through, gently slide a silicone spatula along the bottom to prevent sticking.
- Check Pasta Doneness: Remove the cover and taste a noodle to ensure it is cooked to your liking. If not done, cover and cook longer until desired doneness is reached.
- Melt Cheese: Reduce heat to low and gradually stir in the shredded cheeses and Velveeta until fully melted and creamy.
- Serve: Allow the pasta to sit for a few minutes to thicken the sauce. Serve warm once the desired consistency is achieved.
Notes
- This recipe yields a saucy pasta, feel free to increase pasta quantity up to ¾ lb if you prefer less sauce.
- You can use all beef broth or all chicken broth instead of splitting between the two based on preference.
- Shredding cheese from blocks yields a creamier melt than pre-shredded packets.
- Alternative pasta shapes like rotini, penne, or bow tie work well; adjust cooking time accordingly.
- For a twist, substitute ground beef with diced or shredded chicken; add it at the end to avoid toughness.
- Optional add-ins include corn, bell peppers, black beans, or jalapenos for extra flavor and texture.
- Try the Chicken Fajita Pasta recipe as a variation for another delicious meal.
- This recipe is featured in The Cozy Cookbook on page 160.
Nutrition
- Serving Size: 1 serving (about 1 cup)
- Calories: 480 kcal
- Sugar: 4 g
- Sodium: 770 mg
- Fat: 26 g
- Saturated Fat: 14 g
- Unsaturated Fat: 10 g
- Trans Fat: 0.5 g
- Carbohydrates: 35 g
- Fiber: 2 g
- Protein: 29 g
- Cholesterol: 90 mg
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