Cheesy Beef Taco Pasta Recipe
Introduction
This cheesy beef taco pasta is a flavorful one-pot meal that’s perfect for busy weeknights. Combining the zest of taco seasoning with creamy cheese and tender pasta, it’s a crowd-pleaser the whole family will enjoy. Ready in just 30 minutes, this recipe is both easy and satisfying.
Ingredients
- 1 lb ground beef
- 2 teaspoons ground cumin
- 1 ½ teaspoons dried minced onion
- 1 ½ teaspoons garlic powder
- 2 tablespoons tomato paste
- ½ cup diced tomatoes with green chilies (Rotel brand preferred)
- 1 cup beef broth
- 1 ½ cups whole milk, divided
- 1 cup water
- 8 oz shell pasta
- 1 cup Monterey Jack cheese, shredded
- 1 cup mild cheddar cheese, shredded
Instructions
- Step 1: In a large pot or Dutch oven over medium heat, cook the ground beef with ground cumin, dried minced onion, and garlic powder. Stir frequently until fully cooked, then drain any excess fat.
- Step 2: Add the tomato paste, diced tomatoes with green chilies, beef broth, and 1 cup of the whole milk. Stir to combine and bring the mixture to a gentle boil over medium-high heat.
- Step 3: Stir in the shell pasta and reduce the heat to medium-low. Simmer until the pasta is tender, following the package instructions for timing.
- Step 4: Lower the heat to low and stir in the shredded Monterey Jack and cheddar cheeses, along with the remaining ½ cup of whole milk. Mix until the cheese melts and the pasta is creamy and well combined.
- Step 5: Serve the cheesy beef taco pasta warm for the best flavor and texture.
Tips & Variations
- For best flavor, shred your own cheese instead of using pre-shredded varieties.
- There is no need to add salt when cooking the beef, as the beef broth provides sufficient seasoning.
- Reserving half a cup of whole milk to add at the end ensures a smooth and creamy sauce.
- You can substitute shell pasta with elbow macaroni or any other small pasta shape you prefer.
Storage
Store leftover cheesy beef taco pasta in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave, adding a splash of milk if needed to restore creaminess.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use a different type of ground meat?
Yes, you can substitute ground turkey, chicken, or even plant-based meat alternatives depending on your preference.
Is it necessary to use whole milk?
Whole milk helps create a richer and creamier sauce, but you can use 2% milk if preferred. The texture may be slightly less creamy.
Print
Cheesy Beef Taco Pasta Recipe
- Total Time: 25 minutes
- Yield: 4 servings 1x
Description
This Cheesy Beef Taco Pasta is a delicious one-pot meal combining seasoned ground beef with shell pasta and a blend of melted Monterey jack and cheddar cheeses. Inspired by taco flavors, this American-Mexican fusion dish promises a creamy, cheesy, and hearty dinner the whole family will love, prepared in just 25 minutes.
Ingredients
Beef and Seasoning
- 1 lb ground beef
- 2 teaspoons ground cumin
- 1 ½ teaspoons dried minced onion
- 1 ½ teaspoons garlic powder
Liquids and Base
- 2 tablespoons tomato paste
- ½ cup diced tomatoes with green chilies (Rotel brand preferred)
- 1 cup beef broth
- 1 ½ cups whole milk, divided
- 1 cup water
Pasta and Cheese
- 8 oz shell pasta
- 1 cup shredded Monterey jack cheese
- 1 cup shredded mild cheddar cheese
Instructions
- Cook the Beef: In a large pot or Dutch oven over medium heat, combine the ground beef, ground cumin, dried minced onion, and garlic powder. Cook and stir until the beef is fully browned and seasoned evenly. Drain excess fat to reduce grease.
- Add Sauce Ingredients: Stir in the tomato paste, diced tomatoes with green chilies, beef broth, and 1 cup of whole milk. Mix well and bring the mixture to a gentle boil over medium-high heat to blend the flavors.
- Cook the Pasta: Add the shell pasta to the boiling mixture. Reduce the heat to medium-low and simmer, uncovered, until the pasta is tender. Cooking times may vary; refer to the pasta package for guidance.
- Finish with Cheese: Lower the heat to low. Stir in the shredded Monterey jack cheese, shredded mild cheddar cheese, and the remaining ½ cup whole milk. Stir continuously until the cheese melts completely, resulting in a creamy, smooth taco pasta.
- Serve: Serve the cheesy beef taco pasta warm for best flavor and texture.
Notes
- For best results, shred your own cheese instead of pre-shredded for better melting.
- There is no need to add salt during cooking because the beef broth provides adequate seasoning.
- Reserving half a cup of whole milk helps keep the pasta sauce smooth and creamy when melting the cheese.
- Store leftover cheesy beef taco pasta in an airtight container in the refrigerator for up to 3 days.
- See the original post for ingredient substitution suggestions and dietary modifications.
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American, Mexican
Keywords: cheesy beef taco pasta, taco mac and cheese, one pot taco pasta, ground beef pasta recipe, quick family dinner, taco hamburger helper copycat
