Cheesy Taco Pasta

Square overhead image of one-pot creamy taco pasta in a white bowl on a white table.

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5 from 1 vote

This easy, cheesy taco pasta recipe is the ultimate family-friendly weeknight dinner!

Course Dinner

Cuisine Mexican

Keyword cheesy taco pasta, one pot taco pasta, taco pasta, taco pasta easy, taco pasta recipe

Prep Time 10

Cook Time 25

Total Time 35

Servings people

Calories 557kcal

Author Blair Lonergan

Ingredients

1 tablespoon olive oil
1 lb. ground beef
1 small yellow onion, diced (about 1 cup)
1 clove garlic, minced (about 1 teaspoon)
8 ounces dry medium shells pasta (about 2 ¾ – 3 cups measured before cooking)
2 cups low-sodium beef broth
1 (15 ounce) can tomato sauce
1 (10 ounce) can Rotel diced tomatoes with green chiles, drained
1 (1 ounce) packet taco seasoning
1 teaspoon sugar
4 ounces Velveeta cheese, cubed
4 ounces grated sharp or extra-sharp cheddar cheese (about 1 cup)
½ cup heavy cream, at room temperature
Kosher salt and ground black pepper, to taste
Optional garnish: sour cream, shredded cheese, sliced green onion, diced avocado, guacamole, salsa, fresh cilantro

Instructions

Heat olive oil in a large skillet or Dutch oven over medium heat. When the oil shimmers, add the beef, onion, and garlic. Cook, stirring, until the meat is no longer pink and the onion is soft, about 7-9 minutes. Drain off the fat, leaving the beef in the pan.
Stir in the pasta shells, broth, tomato sauce, Rotel diced tomatoes with green chiles, taco seasoning, and sugar. Bring to a boil, then reduce the heat to low or medium-low so the liquid is at a gentle simmer. Cook until the pasta is tender, about 8-10 minutes, stirring occasionally so that the pasta cooks evenly and doesn’t stick to the bottom of the pan. Remove from the heat.
Stir in the Velveeta, cheddar, and heavy cream. Stir until the cheese melts. Taste and season with additional salt and pepper, if necessary.
Garnish individual servings with optional toppings.

Notes

Heavy cream gives the dish its creamy texture. Do not substitute with half-and-half, milk, or other lower-fat alternatives, which may break or curdle in the acidic tomato sauce.

For a lighter, less-creamy dish, reduce the heavy cream to suit your taste.

Swap out the shells pasta and use elbow macaroni, penne, rotini, farfalle, cavatappi, or another similar short shape. You'll just need to adjust the cooking time.

Nutrition