Creamy Taco Pasta is one of those cozy, comforting dinners that feels like something my mom would have made on a busy weeknight. It's made with seasoned ground beef, pasta shells, and a rich, cheesy sauce. Made all in one pot and in 35 minutes, it's the perfect quick and comforting meal for busy weeknights!
If you love easy one-pot dinners like this, my homemade hamburger helper hits the same cozy, cheesy notes and is just as simple on a busy night.
Ingredients & Substitutions
Ground Beef - I use 90% lean so I can skip draining the excess fat. You can use anything from 85-95% based on what you have. If you go with 80%, just drain the grease after browning.
Worcestershire Sauce - Adds a deep, savory umami flavor to the beef. If you don't have it, soy sauce makes a solid substitute. Just reduce any added salt slightly.
Seasoning - I use a homemade blend of chili powder, cumin, garlic powder, smoked paprika, and oregano. A store-bought taco seasoning packet works just as well and saves time, but if you use one, skip the tomato paste.
Tomato Paste - This deepens the overall flavor in a way that tomato sauce just can't match. Don't swap it for tomato sauce. The texture and concentration are too different.
Chicken Broth - The pasta cooks right in the broth and absorbs all that flavor. Vegetable broth works too. Beef broth will darken the sauce noticeably, so keep that in mind.
Pasta Shells - Any short pasta works here. Just know that cook times vary by pasta shape, so if your pasta normally takes longer than shells do, you may need to add a little extra liquid.
Milk - I add the milk at the end rather than cooking it with the pasta because boiling milk can cause it to split. You can use any kind of milk you want.
Mexican Cheese Blend - I like using a Mexican cheese blend, but you can also use cheddar cheese, Monterey Jack, or pepper jack.
Full ingredient list with quantities in the recipe card below
How to Make Cheesy Taco Pasta
Cook the Beef & Onion
In a large pot or deep skillet over medium heat, cook the ground beef and diced onion until the beef is browned and the onion is soft. Drain any excess grease if needed.
Season
Stir in the Worcestershire sauce, spices, salt, tomato paste, and Ro-Tel. Mix well until everything is evenly coated and the tomato paste is worked through the beef.
Cook the Pasta
Pour in the chicken broth and bring to a gentle boil. Add the pasta shells and cook for 12-14 minutes, stirring occasionally so nothing sticks to the bottom.
Make It Creamy
Reduce the heat to low and stir in the milk and shredded cheese until melted and smooth. Cook for 1-3 more minutes until the sauce is thick and creamy. The sauce will continue to thicken as it sits.
Tips
If the pasta is still undercooked: Add ½ cup of water and keep cooking until the pasta is tender.
If the sauce is too thin: Let it simmer for a few more minutes without the lid. It will thicken up as the cheese melts in and the pasta absorbs more liquid.
If the sauce is too thick: Stir in a splash of milk or broth, about 2-3 tablespoons at a time, until it loosens to the consistency you want. This is normal as the pasta sits and absorbs more liquid.
Stir occasionally while the pasta cooks: The pasta can stick to the bottom of the pot as the broth reduces. A quick stir every few minutes keeps everything moving.
Common Questions
Can I use a different protein? Yes! Ground turkey or ground chicken both work well here. The flavor will be a little lighter, but still really good.
Can I make this spicier? Add a pinch of cayenne to the seasoning mix, use hot Ro-Tel instead of mild, or swap in pepper jack cheese.
Can I use a different pasta shape? Any short pasta works: rotini, penne, elbows, ditalini. Just start checking for doneness a minute or two before the package says, since cook times vary.
Storage & Reheating
Store: Store leftovers in an airtight container in the fridge for up to 3-4 days.
Reheat: The pasta absorbs the sauce as it sits, so it will look thicker when you pull it out of the fridge. Add a splash of milk, broth, or water, about 2-3 tablespoons per serving, and microwave in 30-60 second intervals, stirring in between, until warmed through.
Sides
- Texas Toast Garlic Bread - Crispy and buttery, great for scooping up any extra creamy sauce.
- Side Salad - A simple green salad with a zesty vinaigrette balances out the richness.
- Jalapeno Creamed Corn - A little sweet, a little spicy, and a really fun pairing with the taco flavors.
Tried this recipe? Let everyone know how it turned out! Your feedback and tips help others decide if they should make it.
Creamy Taco Pasta (One Pot)
Ingredients
- 1 lb. ground beef 90% lean
- 1 small onion diced
- 1 tablespoons tomato paste
- 1 tablespoon Worcestershire sauce
- 1 tablespoon chili powder
- 1 teaspoon cumin
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- ½ teaspoon oregano
- 1 teaspoon salt
- 1 10 oz. can Ro-Tel, mild or hot
- 4 cups chicken broth
- 12 oz. medium pasta shells
- ½ cup milk, any kind works
- 1 ½ cups shredded Mexican cheese blend
- cilantro for garnish optional
Instructions
- In a large skillet or large pot over medium heat, cook the ground beef and diced onion until the beef is browned and the onion is soft. Drain excess grease if needed.
- Stir in the tomato paste, Worcestershire sauce, chili powder, cumin, garlic powder, smoked paprika, oregano, salt, and Ro-Tel. Mix well until everything is evenly coated.
- Pour in the chicken broth and bring to a boil. Add the pasta, and reduce heat to medium-high.
- Cook for 12-15 minutes, stirring occasionally and scraping the bottom to prevent sticking. Continue cooking until the pasta is tender and the liquid has thickened. If the pasta is still undercooked, add ½ cup of water and cook until the pasta is tender and the sauce is thick.
- Reduce the heat to low. Stir in the milk and shredded cheese until melted and smooth. Cook for 1-3 minutes or until the sauce is thick and creamy.
Notes
Nutrition
The nutritional information provided is an estimate and may vary based on the ingredients used.
Kathy says
Tasty! Fast, simple, uses everyday ingredients and feeds an army. Will definitely make this again. Thank you!