Cheesy Beef Taco Pasta Dish

This hearty cheesy beef taco pasta has become my weeknight dinner superhero, combining the bold flavors of tacos with the comfort of macaroni and cheese. The result is a delicious one-pot meal that brings everyone to the table faster than you can say "taco Tuesday."

I first created this recipe during a particularly chaotic week when I needed something quick but satisfying. My family devoured it so enthusiastically that it quickly earned a permanent spot in our meal rotation. Even my pickiest eater asks for seconds.

Ingredients

• Ground beef: Creates the hearty base of this dish. Choose 85/15 lean to fat ratio for best flavor without excess grease
• Ground cumin: Adds authentic taco flavor profile and warm earthiness
• Dried minced onion: Provides convenient onion flavor without chopping fresh onions
• Garlic powder: Offers aromatic depth without the prep time of fresh garlic
• Tomato paste: Concentrates rich tomato flavor and helps thicken the sauce
• Diced tomatoes with green chilies: Adds texture and mild heat. Rotel brand offers the best balance of acidity and spice
• Beef broth: Creates a savory foundation for the pasta cooking liquid
• Whole milk: Brings creaminess and helps create the velvety cheese sauce
• Shell pasta: Perfectly captures the sauce in each bite. The medium shells work best
• Monterey jack cheese: Melts beautifully and provides mild flavor with slight tanginess
• Mild cheddar cheese: Adds classic color and sharpness to balance the dish

Step-by-Step Instructions

Brown the Meat and Season:

In a large pot over medium heat, cook the ground beef with cumin, dried minced onion, and garlic powder until fully browned, about 8 minutes. Break the meat into small, even crumbles with your spoon as it cooks. Once cooked through, drain excess fat to prevent a greasy final dish.

Create the Cooking Liquid:

Add the tomato paste, diced tomatoes with green chilies, beef broth and 1 cup of the whole milk to the pot. Stir thoroughly to incorporate the tomato paste completely into the liquid. Bring this mixture to a gentle boil over medium high heat. The tomatoes will begin to break down and meld with the seasonings.

Cook the Pasta:

Add your shell pasta directly to the simmering liquid and reduce heat to medium low. Allow the pasta to cook in the flavorful broth, stirring occasionally to prevent sticking. The pasta will absorb the savory liquid as it cooks to al dente perfection, typically 8 to 10 minutes depending on your pasta.

Create the Cheese Sauce:

Reduce heat to low before adding cheese to prevent it from breaking or becoming grainy. Stir in both cheeses and the remaining half cup of milk. Continue stirring gently until all cheese is completely melted and incorporated into a smooth, velvety sauce that coats each piece of pasta and meat.

The diced tomatoes with green chilies are my secret weapon in this dish. They provide just the right amount of acidity and mild heat without overwhelming young palates. I discovered this ingredient combination when trying to simplify my cooking routine, and it has transformed not just this recipe but countless others in my weeknight arsenal.

Cheese Selection Matters

Pre shredded cheese contains anti caking agents that can prevent smooth melting and create a grainy texture in your sauce. Taking the extra minute to shred your own cheese from blocks makes a remarkable difference in the final creaminess of this dish. If you must use pre shredded in a pinch, add an extra splash of milk when melting.

Easy Substitutions

Ground turkey can replace beef for a lighter option with similar flavor profile. If using turkey, add 1 tablespoon of olive oil when browning to compensate for the lower fat content. Dairy free alternatives work surprisingly well here too. Unsweetened almond milk and dairy free cheese substitutes create a dish that still satisfies without traditional dairy ingredients. For a spicier version, replace mild cheddar with pepper jack or add a diced jalapeño with the tomatoes.

Storage and Reheating

This pasta keeps beautifully in the refrigerator for up to 3 days in an airtight container. When reheating, add a splash of milk before microwaving to restore the creamy texture. Stir halfway through heating for even warming. I do not recommend freezing this dish as the pasta texture changes significantly upon thawing. Instead, freeze the meat mixture before adding pasta and cheese, then complete the recipe with fresh ingredients when ready to serve.

Serving Suggestions

We love topping individual servings with fresh additions that add brightness and texture. Try diced avocado, fresh cilantro, a dollop of sour cream, or crushed tortilla chips. For a complete taco night experience, serve with a simple side salad dressed with lime vinaigrette. This dish also pairs wonderfully with corn muffins or warm flour tortillas for scooping up every last bit of sauce.

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Frequently Asked Questions

→ How do I prevent the pasta from drying out?

Reserve half a cup of whole milk to stir in at the end, which helps maintain a smooth and creamy texture.

→ Can I use pre-shredded cheese?

It's recommended to shred your own cheese as pre-shredded cheese can contain additives that affect the melt and texture.

→ What can I substitute for ground beef?

You can use ground turkey, chicken, or even plant-based meat alternatives for a different protein option.

→ How do I make it spicier?

Add sliced jalapeños, a pinch of red pepper flakes, or hot sauce to the dish for extra heat.

→ What should I serve with this dish?

Pair it with a side salad, garlic bread, or steamed vegetables for a well-rounded meal.