Description
Creamy Taco Pasta is a quick and comforting Tex‑Mex dinner made in just one pot! Loaded with ground beef, taco seasoning, pasta shells, and a cheesy, creamy sauce, it’s a weeknight-friendly recipe the whole family will love
Ingredients
1 lb ground beef
3 cups medium pasta shells
2 cups chicken broth
2 cups water
1 oz taco seasoning (about 3 tbsp)
½ onion, finely diced
2 garlic cloves, minced
1 tbsp tomato paste
1 (10 oz) can Rotel tomatoes with green chilies, undrained
¼ cup heavy cream
2 cups shredded cheddar cheese
1 cup shredded mozzarella cheese
1 tsp fresh cilantro (optional)
Salt and pepper, to taste
Instructions
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In a large, high‑sided skillet, brown the ground beef over medium‑high heat for about 5 minutes, breaking it up into crumbles.
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Add the finely diced onion and sauté until translucent, about 2–3 minutes.
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Stir in the minced garlic and cook for ~20 seconds, just until fragrant.
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Mix in taco seasoning, tomato paste, undrained Rotel tomatoes, water, and chicken broth. Bring the mixture to a boil.
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Once boiling, add the pasta shells and push them gently down so they’re submerged evenly. Cover, reduce heat to medium, and cook until the pasta is al dente, about 9 minutes.
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When the pasta is cooked, the sauce might look soupy—don’t worry, it will thicken soon.
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Stir in the heavy cream until combined. Then fold in the cheddar and mozzarella cheeses, plus cilantro if using. Adjust seasoning with salt and pepper as needed, and enjoy right away.
Notes
Only use 3 cups of pasta shells—more will require additional liquid.
Let the pasta rest for a few minutes after adding cheese; it will thicken.
Add red pepper flakes or green chilies for extra heat.
Serve with sour cream, hot sauce, or extra cilantro for topping
- Prep Time: 8 minutes
- Cook Time: 20 minutes
- Category: Entree
- Method: Stovetop
- Cuisine: Tex-Mex
Nutrition
- Serving Size: 1 bowl
- Calories: 963
- Carbohydrates: 65g
- Protein: 50g