INTRODUCTION
Taco Pasta is a delicious and comforting dish that combines the flavors we all love from tacos with the heartiness of pasta. This one-pot recipe makes cooking and cleanup a breeze. It’s perfect for busy weeknights when you want something filling but don’t have a lot of time. Plus, the melty cheese and spices create a creamy sauce that keeps everyone coming back for more.
WHY YOU WILL LOVE THIS RECIPE
There are many reasons to love Taco Pasta. First, it is quick and easy to prepare. Everything cooks in one pot, so there is less cleaning up afterward. It packs all the fun flavors of taco night into a creamy pasta dish that pleases both kids and adults. The mix of beef, cheese, and spices creates a perfect meal that is not just satisfying but also comforting.
Additionally, Taco Pasta is versatile. You can adjust the spice level to suit your family’s taste and even add vegetables if you want. The ingredients are mostly pantry staples, which means you probably already have most of them at home. And best of all, it’s destined to be a crowd-pleaser—whether you are feeding hungry kids or guests at a gathering.
HOW TO MAKE Taco Pasta
Making Taco Pasta is simple and straightforward. With a few ingredients and easy steps, you can have a delicious meal ready in no time. Follow the step-by-step instructions for the best result, and enjoy your cooking experience!
EQUIPMENT NEEDED
To prepare Taco Pasta, you will need some basic kitchen tools:
- A high-walled pot or Dutch oven
- A sharp knife and cutting board
- A wooden spoon or spatula for stirring
- A measuring cup and spoons
These tools will help you chop, combine, and cook everything seamlessly without too much hassle.
Ingredients You’ll Need
- 1 cup shredded Cheddar cheese
- 1 cup shredded Monterey Jack cheese
- 4 oz Velveeta cheese, cut into cubes (approximately 1/3 cup or substitute with 3/4 cup shredded cheese)
- 1 lb ground beef, 85% lean
- 1 Tablespoon butter
- 2 cloves minced garlic
- 1 oz packet taco seasoning
- 1 Tablespoon Worcestershire sauce
- 2 Tablespoons tomato paste
- 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
- 1/2 lb medium pasta shells
STEP-BY-STEP INSTRUCTIONS
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Shred the Cheddar and Monterey Jack cheeses from a block and set them aside. Ensure they are near room temperature before incorporating them into the sauce.
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Cook and crumble the ground beef in a high-walled pot or Dutch oven over medium-high heat. Drain the grease once browned.
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Melt the butter in the same pot and add the minced garlic. Sauté for 1 minute until fragrant.
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Add the taco seasoning, Worcestershire sauce, tomato paste, beef broth, chicken broth, whole milk, and Rotel tomatoes with green chilies. Stir to combine thoroughly.
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Bring the mixture to a gentle boil. Add the pasta and ensure it is fully submerged in the liquid. Cover and cook according to the pasta package instructions, stirring with a silicone spatula halfway through to prevent ingredients from settling at the bottom.
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Remove the cover and check if the pasta is cooked thoroughly. Taste a noodle and, if needed, continue cooking until the desired doneness is achieved.
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Reduce the heat to low and gradually stir in the cheese until completely melted and smooth.
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Let the sauce thicken as it stands. The pasta will continue to absorb the sauce. Serve immediately once the desired consistency is reached.
HOW TO SERVE Taco Pasta
Taco Pasta can be served in many ways. You can put it into bowls and top it with optional toppings like sour cream, avocado, diced tomatoes, or fresh cilantro. This adds a fresh touch to the hearty dish. You may also serve it with tortilla chips on the side for extra crunch. Let your family and guests top their bowls with their choices and enjoy.
STORAGE & FREEZING: Taco Pasta
If you have leftovers, you can store Taco Pasta in an airtight container in the refrigerator for up to three days. When reheating, add a splash of milk or broth to loosen it up a little, as the pasta will absorb the sauce when stored.
If you want to freeze Taco Pasta, you can do so as well. Place it in a freezer-safe container and freeze for up to two months. When you’re ready to eat it again, thaw it overnight in the fridge and then reheat on the stove, adding a bit of liquid to regain its creamy consistency.
SERVING SUGGESTIONS
You can serve Taco Pasta with several sides to complete the meal. Here are a few ideas:
- A green salad with a light vinaigrette
- Garlic bread or breadsticks
- Mexican corn on the cob
- Fresh fruit salad for dessert
These sides will balance the richness of the Taco Pasta and make for a well-rounded meal.
VARIATIONS
There are many ways to customize Taco Pasta to fit your tastes. Here are some ideas:
- Vegetarian Taco Pasta: Swap the ground beef for lentils or black beans for a meat-free option.
- Spicy Taco Pasta: Add chopped jalapeños or a pinch of red pepper flakes to bring some heat to the dish.
- Cheesy Taco Pasta: Increase the cheese amount for an extra cheesy experience. You can also try different types of cheese, like pepper jack for some added spice.
- Add Veggies: You can mix in bell peppers, corn, or diced zucchini when you sauté the garlic to add more nutrition and flavor.
FAQs
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Can I use different types of pasta?
Yes, you can use any pasta shape you like! Just adjust the cooking time according to the pasta type. -
Is there a dairy-free option for this recipe?
You can substitute the cheese with dairy-free cheese and use coconut milk or almond milk in place of whole milk. -
Can I make this ahead of time?
Yes! You can prepare Taco Pasta in advance and store it in the refrigerator. Just reheat it before serving. -
What if I don’t have Rotel tomatoes?
If you don’t have Rotel, you can use diced tomatoes and add a half teaspoon of chili powder or a pinch of cayenne pepper for some extra flavor.
MAKE-AHEAD TIPS FOR Taco Pasta
- Prep Ingredients: Before you start cooking, take some time to shred your cheese and chop your garlic. This step will save time when you’re ready to cook.
- Make a Double Batch: If you know you will enjoy this dish, consider making a double batch. One for now and one for later! Just be sure to store it properly.
- Choose the Right Pot: Using a pot that is deep enough will help keep everything together and reduce spills. It will also help the pasta cook evenly.
Making Taco Pasta is not just simple, but it is also a lot of fun. The flavors blend beautifully, and you get a hearty meal all in one bowl. This recipe is a reminder that cooking can be easy and enjoyable. You will be amazed at how satisfying it feels to bring this comforting dish to your dining table. Enjoy!
Taco Pasta
Ingredients
Method
- Shred the Cheddar and Monterey Jack cheeses from a block and set them aside. Ensure they are near room temperature before incorporating them into the sauce.
- Cook and crumble the ground beef in a high-walled pot or Dutch oven over medium-high heat. Drain the grease once browned.
- Melt the butter in the same pot and add the minced garlic. Sauté for 1 minute until fragrant.
- Add the taco seasoning, Worcestershire sauce, tomato paste, beef broth, chicken broth, whole milk, and Rotel tomatoes with green chilies. Stir to combine thoroughly.
- Bring the mixture to a gentle boil. Add the pasta and ensure it is fully submerged in the liquid. Cover and cook according to the pasta package instructions, stirring halfway through.
- Remove the cover and check if the pasta is cooked thoroughly. If needed, continue cooking until desired doneness is achieved.
- Reduce the heat to low and gradually stir in the cheese until completely melted and smooth.
- Let the sauce thicken as it stands, and serve immediately once the desired consistency is reached.