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This hearty taco pasta has become my family's go-to weeknight dinner, combining the best flavors of tacos with the comfort of pasta shells in a creamy, cheesy sauce—all made in just one pot with minimal cleanup.
I first created this recipe during a particularly busy week when I needed something quick that would please everyone. It was such a hit that my kids now request "taco mac" almost weekly, and I love how I can sneak in different vegetables depending on what's in the fridge.
Ingredients
- Ground beef: Use 85% lean for the best flavor without excess grease
- Taco seasoning packet: The perfect blend of spices without measuring
- Velveeta cheese: Creates an ultra smooth sauce that won't separate
- Cheddar and Monterey Jack: Adds authentic taco flavor and rich texture
- Rotel tomatoes with green chilies: Brings mild heat and acidity to balance the richness
- Medium pasta shells: The perfect shape to catch all that delicious sauce
- Beef and chicken broth: Combination creates depth of flavor beyond what either alone provides
- Whole milk: Creates creaminess without heaviness of cream
- Butter and garlic: The aromatic base that starts building flavor
- Worcestershire sauce: The secret ingredient adding umami depth
- Tomato paste: Concentrates tomato flavor while thickening the sauce
Step-by-Step Instructions
- Prep the cheese:
- Shred all cheese while still cold for easier handling, but let it sit at room temperature while you cook. Room temperature cheese melts more smoothly without clumping or creating a grainy texture in your final sauce.
- Brown the meat:
- Cook ground beef over medium-high heat, breaking it into small crumbles as it browns. This should take about 5-7 minutes until no pink remains. Drain excess fat thoroughly to prevent a greasy sauce.
- Create the flavor base:
- Melt butter and add minced garlic, cooking just until fragrant, about 60 seconds. Watch carefully as garlic burns quickly and will turn bitter. The butter helps carry the garlic flavor throughout the dish.
- Build the sauce:
- Add all remaining ingredients except cheese and pasta. This includes both broths, milk, taco seasoning, tomato paste, Worcestershire sauce, and Rotel tomatoes. Stir thoroughly to ensure tomato paste is completely dissolved and no lumps remain.
- Cook the pasta:
- Bring liquid to a gentle boil before adding pasta. Ensure all pasta is submerged, cover the pot, and reduce heat to medium. Stir once halfway through cooking time to prevent sticking. The pasta will absorb flavors as it cooks directly in the sauce.
- Check doneness:
- Remove lid and test a pasta piece. It should be tender but still have slight resistance. The sauce will look thin at this point, but will thicken significantly as it stands and as you add cheese.
- Add cheese:
- Magic happens here. Reduce heat to low and add cheese gradually, stirring between additions. This prevents clumping and ensures a velvety smooth sauce. The residual heat will melt the cheese without risk of separation.
- Rest and serve:
- Allow pasta to sit for 3-5 minutes before serving. This critical resting period allows sauce to thicken to perfect consistency and flavors to fully meld together.
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My absolute favorite part of this dish is how the pasta shells capture pockets of the cheesy sauce, creating perfect little flavor bombs in every bite. My husband always goes back for seconds, claiming it tastes even better than our local Mexican restaurant's specialty dishes.
Storage and Reheating
This taco pasta actually improves overnight as the flavors continue to meld in the refrigerator. Store leftovers in an airtight container for up to 4 days. When reheating, add a splash of milk or broth to revive the creamy texture that thickens in the fridge. Warm slowly over medium-low heat on the stove, stirring frequently, or microwave in 30-second intervals, stirring between each. The pasta will continue absorbing sauce overnight, so additional liquid helps restore the original creamy consistency.
Customization Options
The beauty of this recipe lies in its flexibility. For a spicier version, use hot Rotel tomatoes or add diced jalapeños. Vegetarians can substitute black beans and corn for the ground beef, using vegetable broth instead of beef and chicken broth. For a lighter version, use ground turkey and 2% milk, though the sauce won’t be quite as rich. Whole grain pasta works well too, though you may need to adjust cooking time slightly. Remember that different pasta shapes will hold different amounts of sauce, with shells being ideal for capturing the creamy goodness.
Kid-Friendly Adaptations
This dish naturally appeals to children who love both tacos and pasta, but can be adjusted for even pickier eaters. For less heat, use mild Rotel or substitute with regular diced tomatoes. The veggies blend seamlessly into the sauce, making them difficult for little ones to pick out. Serve with a dollop of sour cream on top to cool things down if needed. I often set out small bowls of extra toppings like sliced black olives, extra cheese, or diced avocado, allowing kids to customize their own bowls, which encourages them to try new things.
Frequently Asked Questions
- → Can I use a different type of pasta?
Yes, you can use other types of pasta such as rotini, penne, or bow tie pasta. Just follow the cooking time on the box for best results.
- → What can I substitute for Velveeta cheese?
You can substitute Velveeta with ¾ cup of any shredded cheese you prefer, such as cheddar or Monterey Jack, for a creamy texture.
- → Can I use chicken instead of ground beef?
Yes, diced or shredded chicken works well as an alternative. Add it at the end of cooking to avoid overcooking and dryness.
- → What additional ingredients can I include?
You can add corn, bell peppers, black beans, or jalapenos for extra flavor and texture.
- → How do I prevent pasta from sticking to the pot?
Stir the pasta halfway through cooking and ensure it stays submerged in the liquid during cooking.
- → Is it possible to make this dish less saucy?
Yes, you can use slightly more than ½ pound of pasta to absorb more of the sauce if you prefer.