Cheesy Beef Taco Pasta Recipe (Easy One-Pot Family Dinner)
This Cheesy Beef Taco Pasta is a quick, comforting one-pot meal that combines the bold flavors of tacos with creamy, cheesy pasta. Ready in about 30 minutes, it’s perfect for busy weeknights and tastes just like a homemade hamburger helper—only better!
Ingredients
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1 lb ground beef
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2 tsp ground cumin
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1½ tsp dried minced onion
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1½ tsp garlic powder
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2 tbsp tomato paste
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½ cup diced tomatoes with green chilies (Rotel preferred)
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1 cup beef broth
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1½ cups whole milk, divided
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1 cup water
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8 oz shell pasta
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1 cup Monterey Jack cheese, shredded
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1 cup mild cheddar cheese, shredded
Instructions
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Brown the beef:
In a large pot or Dutch oven over medium heat, add the ground beef, cumin, dried onion, and garlic powder. Cook, breaking up the meat, until fully browned. Drain excess fat. -
Build the sauce:
Stir in the tomato paste, diced tomatoes with green chilies, beef broth, and 1 cup of the milk. Bring to a gentle boil over medium-high heat. -
Cook the pasta:
Add the shell pasta and water. Reduce heat to medium-low and simmer until the pasta is tender, stirring occasionally (check pasta package for timing). -
Make it cheesy:
Reduce heat to low. Stir in Monterey Jack, cheddar, and the remaining ½ cup milk. Mix until the cheese melts and the pasta is creamy. -
Serve:
Serve warm and enjoy!
Notes
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Shred your own cheese for smoother melting and creamier texture.
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No extra salt needed: The beef broth adds enough seasoning.
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Reserve milk: Adding milk at the end keeps the sauce smooth and prevents clumping.
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Make it spicy: Add jalapeños or a pinch of chili flakes.
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Storage: Refrigerate leftovers in an airtight container for up to 3 days.