Imagine this: all the bold, crave-worthy flavors of taco night—savory ground beef, zesty taco seasoning, creamy, melted cheese—all wrapped around tender pasta shells in a single pot. That’s right, Taco Pasta is like a taco and pasta night mashup, and the best part? It’s all done in one pot. This recipe is a cozy weeknight favorite that feels like comfort food but still packs a punch with its Tex-Mex flavors. The creamy, cheesy sauce clings to each pasta shell, making every bite a little explosion of cheesy, spicy goodness.

The story behind taco pasta (or, how I fell in love with this dish)

The first time I tried taco pasta was almost by accident. It was a chilly weeknight, I had a pound of ground beef thawing in the fridge, and I was about 99% sure I didn’t have the energy for full-on taco assembly. But I wanted those familiar flavors. So, with a bit of improvising and a few pantry staples, I threw together this one-pot wonder. I remember tasting it and thinking, “Why haven’t I done this before?” Taco pasta has since become a regular in my weekly rotation, a dish that makes the whole family happy and doesn’t leave a pile of dishes in its wake. It’s a true weeknight lifesaver!

A little Tex-Mex background

Taco pasta is one of those fusion recipes that came out of American kitchens blending Italian pasta dishes with the flavors of Tex-Mex cuisine. While there’s no ancient history behind taco pasta (it’s a relatively new invention), it draws on flavors and ingredients that are iconic to Southwestern cuisine. Tex-Mex itself is a beautiful mix of Mexican and American tastes, with ingredients like beef, cheese, tomatoes, and chili peppers playing starring roles. This one-pot pasta captures that spirit perfectly, using taco seasoning, Rotel tomatoes, and a blend of cheeses to bring both worlds together in one pot.

Let’s talk ingredients: the essentials and easy swaps

This dish is simple but relies on a few key ingredients for its flavor and creamy texture. Here’s what you’ll need and some of my go-to tips for choosing the best:

Ground beef: Go for 85% lean ground beef for a good balance between flavor and juiciness. You could substitute with ground turkey or chicken if you prefer a leaner option, but beef brings that classic taco flavor.
Taco seasoning: This little packet brings all the spices and heat you need in one go. If you’re out, you can make your own mix with chili powder, cumin, garlic powder, onion powder, and a pinch of paprika.
Velveeta cheese: Velveeta adds a creamy texture that melts smoothly into the sauce. If Velveeta isn’t your thing, just add more shredded cheese, but you might need to stir a bit more to get that melt-in-your-mouth consistency.
Cheddar and Monterey Jack cheese: These two cheeses add both flavor and texture. Sharp cheddar has a nice bite, while Monterey Jack is creamy and melts beautifully. Freshly shredded cheese works best for melting.
Rotel tomatoes: Rotel brings tomatoes with a touch of green chili heat. If you can’t find it, regular diced tomatoes and a spoonful of chopped green chilies will do the trick.
Pasta shells: Medium shells are perfect because they scoop up the sauce like little spoons. Feel free to swap with another short pasta like rotini or penne.

Must-have kitchen tools for one-pot perfection

Making taco pasta is pretty low-key, but having the right tools helps. Here’s what I recommend:

High-walled pot or Dutch oven: A good quality pot with high sides will keep everything contained and allow the sauce to simmer without spilling over. Dutch ovens are perfect for this!
Silicone spatula: When cooking one-pot meals, you’ll want a spatula that can scrape the bottom to prevent sticking (especially since cheese likes to stick). Silicone spatulas work wonders.
Cheese grater: Freshly shredded cheese melts more smoothly than pre-shredded, so take a minute to grate it yourself. It’s worth it!

Step-by-step: my foolproof method for taco pasta

Alright, let’s get cooking! I’ll walk you through each step to make sure this taco pasta turns out perfectly every time.

Shred your cheese first. Take a few minutes to shred your cheddar and Monterey Jack from a block. Set it aside so it’s near room temperature when you add it to the pot—it melts better this way.
Cook the ground beef. In your pot or Dutch oven, cook the ground beef over medium-high heat, breaking it apart as it browns. Once it’s fully cooked, drain any excess grease. (Pro tip: don’t skip the draining! Extra grease will make the sauce feel heavy.)
Add garlic and butter. Melt the butter in the same pot, then add minced garlic. Cook for about 1 minute, just until fragrant. The butter and garlic create a flavor base that makes the sauce taste like you’ve been simmering it for hours.
Add liquids and seasonings. Now add the taco seasoning, Worcestershire sauce, tomato paste, beef broth, chicken broth, whole milk, and undrained Rotel tomatoes. Stir everything together well. The mixture will be soupy, but don’t worry—the pasta will absorb a lot of that liquid.
Add the pasta. Bring the pot to a gentle boil, then add the pasta shells, making sure they’re mostly submerged. Cover the pot and let the pasta cook according to the package instructions. Midway through cooking, give it a good stir to keep the pasta from sticking to the bottom.
Test the pasta for doneness. Once the cooking time is up, uncover the pot and taste a shell. If it’s not quite there, cover and cook for a few more minutes until it reaches your desired tenderness.
Melt in the cheese. Turn the heat down to low, then slowly stir in the shredded cheeses and Velveeta. Stir until it’s all melted and you’re left with a creamy, luscious sauce.
Let it thicken and serve. The pasta will continue to absorb the sauce as it stands, so let it sit for a few minutes if you want it thicker. Serve it up once it reaches your perfect consistency.

Variations to make it your own

There’s so much you can do to customize this taco pasta! Here are some variations I’ve tried (and loved):

Make it spicy: If you love heat, add a chopped jalapeño or a dash of cayenne pepper along with the taco seasoning. You can also use pepper jack cheese instead of Monterey Jack.
Go vegetarian: Swap the beef for black beans, pinto beans, or a plant-based ground “meat” alternative. Veggie broth works well in place of beef broth too.
Gluten-free: Use a gluten-free pasta and double-check that your taco seasoning is gluten-free.
Creamy avocado twist: Stir in a dollop of sour cream or a scoop of mashed avocado right before serving for extra creaminess.
Add veggies: Dice up bell peppers, onions, or corn kernels, and cook them with the ground beef. It’s a great way to sneak in some extra veggies.

Serving and presentation ideas

Taco pasta is a hearty dish that doesn’t need much fuss, but you can make it feel extra special with a few toppings. Try sprinkling chopped fresh cilantro, diced green onions, or sliced black olives over the top. A dollop of sour cream or a sprinkle of crumbled tortilla chips adds a fun, taco-like touch. Serve it straight from the pot for a casual vibe, or transfer it to a big serving bowl for a family-style meal. This dish pairs wonderfully with a fresh, simple side salad or some warm, crusty bread to soak up the sauce.

Drink pairings

For an easy, weeknight dinner like this, I love pairing taco pasta with a cold Mexican beer—Modelo, Dos Equis, or Corona work perfectly. If you’re in the mood for wine, a chilled rosé or a light red like a Tempranillo would complement the spices without overpowering the dish. And if you’re looking for something non-alcoholic, try a sparkling limeade or agua fresca for a refreshing contrast.

Storing and reheating

Leftovers of this dish are fantastic! Store any extras in an airtight container in the fridge for up to three days. When reheating, add a splash of milk or broth to bring back the creaminess. Heat it gently on the stovetop or microwave in 30-second intervals, stirring in between, until heated through.

Adjusting for different serving sizes

This recipe serves about four people generously, but if you’re cooking for a crowd, just double the ingredients! Use a bigger pot and keep an eye on the liquid level—you might need to add a bit more broth or milk. For a smaller batch, halve the ingredients, but watch the pasta closely since it might cook faster with less liquid.

Troubleshooting common issues

Pasta sticking to the pot: Stir the pasta halfway through cooking and use a non-stick pot if you have one.
Sauce too thick or thin: Add a splash of milk or broth if it’s too thick; let it simmer uncovered if it’s too thin.
Cheese clumping: Make sure your cheese is at room temperature and add it gradually over low heat.

Frequently asked questions

Can I make this without Velveeta?
Yes, just add an extra ¾ cup of shredded cheese! It may not be as creamy, but it’ll still be delicious.

What’s the best pasta shape for this recipe?
Medium shells work great, but any short pasta will do—think rotini, penne, or even macaroni.

Can I freeze taco pasta?
It freezes okay, but the texture of the pasta can get a bit soft. If you do freeze it, store it in a freezer-safe container for up to 2 months.

Can I use low-fat cheese?
You can, but full-fat cheese melts better and makes for a creamier sauce. Low-fat cheese might give a grainy texture.

How can I make this spicier?
Add a chopped jalapeño, a pinch of cayenne, or use spicy taco seasoning.

Taco Pasta – One Pot! Recipe