It’s 6pm, you’re tired, and everyone’s hungry. You need a dinner that satisfies without the mess. This one-pot cheesy taco pasta is the answer for your busiest nights. It brings together zesty Mexican flavors and comforting pasta in one pan. You can have a hot meal on the table in just 30 minutes.
Why This Recipe Is a Winner
This dish is perfect for busy fall weeknights when time is short. You only have one pot to wash at the end of the night. That means more time to relax with your family after dinner. It is a budget-friendly meal that uses simple pantry staples. Everyone at the table will love the creamy, cheesy sauce.
Simple Cooking Steps
You start by browning the beef and sautéing the onions. Then, you simply stir in the liquids and dry pasta. Everything simmers together until the shells are perfectly tender. Even if you are a beginner, you can master this meal easily. There is no need to boil water in a separate pot.
Ingredients You’ll Need
These ingredients are mostly pantry staples you likely have on hand right now.
- 1 lb ground beef (90% lean)
- 1 medium yellow onion, finely diced
- 2 cloves garlic, minced
- 1 packet (1 oz) taco seasoning
- 2 tablespoons tomato paste
- 2 cups low-sodium beef broth
- 1 cup chunky mild salsa
- 1/2 cup whole milk
- 8 oz medium pasta shells (uncooked)
- 1 cup shredded sharp cheddar cheese
- 1/2 cup shredded Monterey Jack cheese
- 1/4 cup fresh cilantro, chopped
Step-by-Step Directions
- Place a large skillet or Dutch oven over medium-high heat and brown the ground beef until no pink remains.
- Drain any excess rendered fat from the skillet.
- Add the diced onion to the beef and sauté for 3 to 4 minutes until translucent.
- Stir in the minced garlic and tomato paste, cooking for 60 seconds until the paste darkens slightly.
- Add the taco seasoning, beef broth, salsa, and milk to the skillet, stirring to deglaze the bottom.
- Incorporate the dry pasta shells and bring the mixture to a rolling boil.
- Reduce heat to low, cover the skillet, and simmer for 12 to 14 minutes or until the pasta is al dente.
- Remove the skillet from the heat source and stir in the cheddar and Monterey Jack cheeses until completely melted and emulsified into a sauce.
- Garnish with chopped cilantro and serve immediately.
Best Ways to Enjoy It
Serve this one-pot cheesy taco pasta warm in large, shallow bowls. Top it with a dollop of cool sour cream. Add some sliced avocado for a fresh, creamy finish. This is a kid-approved favorite that tastes great with a simple side salad. It makes a wonderful, filling meal for any night of the week.
Keep It Fresh
Store any leftovers in an airtight container in the fridge. It will stay fresh for up to three days. To reheat, add a splash of milk or water to the pan. Warm it over low heat until the sauce becomes creamy and smooth again. You can also use the microwave for a quick lunch the next day.
Tips for Best Results
- Drain the grease from the beef for a cleaner sauce.
- Use a heavy skillet to ensure even cooking of the pasta.
- Do not skip the tomato paste for a deeper flavor.
- Use mild salsa if you are cooking for picky eaters.
- For a seasonal fall twist, serve with roasted corn on the side.
- Grate your own cheese for the best melting results.
- Do not overcook the pasta shells so they stay firm.
Easy Flavor Ideas
- Swap the ground beef for ground turkey for a lighter meal.
- Use gluten-free pasta shells to make this dish gluten-friendly.
- Stir in a can of black beans for extra protein.
- Add diced jalapeños if you want a spicy kick.
Common Questions
Can I make this ahead of time?
Yes, you can make this earlier in the day. Just reheat it gently with a little extra milk. It stays delicious and creamy for several days.
Can I use a different type of pasta?
You can certainly use rotini or penne instead of shells. Just check the package for the correct cooking time. Most small pasta shapes work perfectly here.
Is this recipe spicy?
This version is very mild and family-friendly. Use mild salsa and mild taco seasoning to keep it calm. You can always add hot sauce to your own bowl.
I hope this cozy meal makes your busy fall evenings a little easier. There is nothing better than a warm bowl of pasta after a long day. Happy cooking!
— Alex
Ingredients
- 1 lb ground beef (90% lean)
- 1 medium yellow onion, finely diced
- 2 cloves garlic , minced
- 1 packet (1 oz) taco seasoning
- 2 tablespoons tomato paste
- 2 cups low -sodium beef broth
- 1 cup chunky mild salsa
- 1/2 cup whole milk
- 8 oz medium pasta shells (uncooked)
- 1 cup shredded sharp cheddar cheese
- 1/2 cup shredded Monterey Jack cheese
- 1/4 cup fresh cilantro, chopped
Instructions
- Place a large skillet or Dutch oven over medium-high heat and brown the ground beef until no pink remains.
- Drain any excess rendered fat from the skillet.
- Add the diced onion to the beef and sauté for 3 to 4 minutes until translucent.
- Stir in the minced garlic and tomato paste, cooking for 60 seconds until the paste darkens slightly.
- Add the taco seasoning, beef broth, salsa, and milk to the skillet, stirring to deglaze the bottom.
- Incorporate the dry pasta shells and bring the mixture to a rolling boil.
- Reduce heat to low, cover the skillet, and simmer for 12 to 14 minutes or until the pasta is al dente.
- Remove the skillet from the heat source and stir in the cheddar and Monterey Jack cheeses until completely melted and emulsified into a sauce.
- Garnish with chopped cilantro and serve immediately.
