Taco Tuesday meets pasta night in this irresistible Cheesy Beef Taco Pasta! This crowd-pleasing dish combines two family favorites into one spectacular meal that’s sure to become a regular in your dinner rotation. The rich, seasoned ground beef blends perfectly with tender pasta, while the creamy, cheesy sauce ties everything together with those bold taco flavors we all crave.
What I love most about this recipe is how it transforms familiar ingredients into something fresh and exciting. It’s comfort food with a Tex-Mex twist that both kids and adults will eagerly devour. Plus, it all comes together in just one pot, making cleanup as easy as the cooking!
Why You’ll Love This
- One-pot wonder: Everything cooks in a single pan for minimal cleanup
- Ready in under 45 minutes, perfect for busy weeknights
- Customizable with your favorite taco toppings
- Kid-approved flavors that still satisfy adult palates
- Makes excellent leftovers that taste even better the next day
Ingredients
- 3 pounds ground beef
- 1 box small pasta shells
- 1 block Velveeta cheese
- 1 handful sharp cheddar cheese
- 2 packs taco seasoning
- 1 can original Rotel
- 1/2 cup milk
Instructions
- In a large skillet, brown the ground beef over medium heat until fully cooked. Drain any excess grease and set aside.
- In a separate pot, bring water to a boil and cook the small pasta shells according to the package instructions. Once cooked, drain the pasta and set aside.
- In the skillet used for the beef, add the Velveeta cheese and milk. Stir continuously over medium heat until the cheese is completely melted and smooth.
- Add the cooked pasta shells and browned ground beef to the cheese sauce. Mix well to combine.
- Stir in the taco seasoning and the can of Rotel. Mix thoroughly to ensure the seasoning is evenly distributed.
- Add a handful of sharp cheddar cheese and stir until the cheese is melted and well incorporated.
- Serve hot, and enjoy the creamy, cheesy goodness of this flavorful taco pasta dish.
Tips & Variations
- Spice it up by adding diced jalapeños or a dash of hot sauce for extra heat
- Make it vegetarian by substituting the beef with black beans or plant-based ground
- For a lighter version, use ground turkey and low-fat sour cream
- Add a can of black or pinto beans for extra protein and fiber
- Short on time? Use pre-cooked rotisserie chicken instead of ground beef
- Make ahead and refrigerate for up to 3 days – it tastes even better as the flavors meld!
Serving Suggestions
Serve this Cheesy Beef Taco Pasta with a variety of taco-inspired toppings. Set up a topping bar with diced avocado, sliced black olives, chopped tomatoes, shredded lettuce, pickled jalapeños, and extra sour cream. A simple side salad with lime vinaigrette or some warm tortilla chips with salsa complete the meal perfectly.
For a fun presentation, serve in individual bowls with a lime wedge on the side for squeezing over the top just before eating. The fresh citrus brightens all the flavors!
Notes
- Store leftovers in an airtight container in the refrigerator for up to 4 days
- The pasta will continue to absorb liquid as it sits; add a splash of broth when reheating if needed
- For best results, cook the pasta just until al dente as it will continue to soften when mixed with the hot ingredients
- Freezes well for up to 3 months in a freezer-safe container
FAQs
Can I use a different type of pasta?
Absolutely! Any medium-sized pasta shape works well. Rotini, penne, shells, or bowties are all excellent choices that hold the sauce nicely.
How can I make this dish gluten-free?
Simply substitute your favorite gluten-free pasta and ensure your taco seasoning is gluten-free. The cooking time might vary slightly, so check your pasta for doneness.
Can I make this ahead for a busy weeknight?
Yes! You can prepare everything up to adding the cheese and sour cream. Refrigerate, then reheat gently on the stove and add the cheese and sour cream just before serving.
My family doesn’t like spicy food. How can I adjust this?
Use mild taco seasoning and omit the green chilies, or substitute with a mild bell pepper instead. You can always serve hot sauce on the side for those who prefer more heat.
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