Cheesy Beef Taco Pasta (One-Pot, Family Favorite)
This Cheesy Beef Taco Pasta is a quick, comforting one-pot meal that combines bold taco flavors with creamy, cheesy pasta. Made with ground beef, warm spices, tender shell pasta, and plenty of melted cheese, it’s an easy dinner the whole family will love—ready in about 25 minutes with minimal cleanup.
Ingredients
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1 lb ground beef
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2 tsp ground cumin
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1½ tsp dried minced onion
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1½ tsp garlic powder
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2 tbsp tomato paste
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½ cup diced tomatoes with green chilies (Rotel recommended)
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1 cup beef broth
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1½ cups whole milk, divided
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1 cup water
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8 oz shell pasta
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1 cup Monterey Jack cheese, shredded
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1 cup mild cheddar cheese, shredded
Instructions
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Cook the Beef
In a large pot or Dutch oven over medium heat, add the ground beef, cumin, dried onion, and garlic powder. Cook, breaking up the meat, until fully browned. Drain excess fat. -
Build the Sauce
Stir in the tomato paste, diced tomatoes with green chilies, beef broth, and 1 cup of the milk. Bring to a gentle boil over medium-high heat. -
Cook the Pasta
Add the shell pasta and water. Reduce heat to medium-low and simmer, stirring occasionally, until the pasta is tender (follow package timing as a guide). -
Add the Cheese
Reduce heat to low. Stir in Monterey Jack cheese, cheddar cheese, and the remaining ½ cup milk. Mix until the cheese is fully melted and the sauce is creamy. -
Serve
Remove from heat and serve warm.
Notes
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Shred your own cheese: Pre-shredded cheese doesn’t melt as smoothly.
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No extra salt needed: The beef broth and cheese already add plenty of seasoning.
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Save milk for the end: Adding some milk after cooking keeps the sauce creamy and prevents clumping.
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Make it spicy: Use hot Rotel or add a pinch of chili powder or cayenne.
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Storage: Store leftovers in the fridge for up to 3 days. Reheat gently with a splash of milk.