This one-pot taco pasta comes together with seasoned ground beef, Rotel, and a mix of Mexican cheese and Velveeta for a creamy, saucy skillet dinner. What I love most is that the pasta cooks directly in the broth and milk, soaking up all that Tex-Mex flavor instead of just being coated at the end. It's full of flavor, made mostly from pantry staples, and comes together in just 30 minutes, which is why it has quickly become a family favorite for busy weeknights.
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Think taco night meets mac and cheese! This cheesy Rotel pasta with ground beef gives major homemade Hamburger Helper vibes, just like what my mom used to whip up on busy weeknights when I was a kid. I give it my Tex-Mex spin, which makes it taste way more flavorful, grown-up, and satisfying.
If your weeknight dinner rotation needs more easy skillet meals, my cheesy beef enchilada skillet and Mexican chicken and rice are equally cozy and low effort.
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Recipe Highlights
Less dishes, more flavor! Cooking pasta directly in the broth, milk, and Rotel lets its starch release into the liquid, naturally thickening everything into a silky sauce instead of watering it down. Every spiral soaks up seasoning, spice, and cheesy richness.
Made with pantry staples. I almost always have a pack of ground beef in the freezer, and the rest of the ingredients are pantry regulars. That makes this taco pasta recipe a budget-friendly dinner I can pull off without a last-minute dash to the grocery store.
Weeknight winner! This cheesy taco pasta comes together fast and doesn't ask much of me, which is exactly what I need after a long day. Everything cooks in one pot in about 30 minutes.
Craving more Tex-Mex noodles in your life? Scoop up my Mexican street corn pasta salad or dive into a bowl of jalapeño mac and cheese - they're just as bold and delicious!
Ingredient Notes
You can see the full list of ingredients and exact measurements in the recipe card.
Spiral-shaped pasta (like rotini or fusilli): These shapes aren't just cute - they're functional. Their twists and ridges grab onto ground beef and melted cheese so every bite is loaded with flavor. Choosing spirals ensures even coating and prevents sauce from pooling at the bottom of the pan.
Beef: I like using 80/20 ground beef for richness - the bit of fat adds flavor, browns better, and gives the sauce body. Lean ground beef works if you want a lighter version.
Rotel is my Tex-Mex shortcut because it replaces multiple ingredients (tomatoes, chiles, and seasoning), making this faster and more flavorful. The acidity from the diced tomatoes brightens this creamy dish, while green chiles add tangy heat.
Tomato paste: This concentrated tomato gives depth and umami, which rounds out the creamy cheese sauce so it doesn't taste flat. Cooking it for 1-2 minutes caramelizes sugars and removes the raw tomato flavor.
Chicken broth replaces plain water, which helps this one-pot dish taste slow-simmered. Cooking pasta in broth infuses flavor into the noodles, not just the sauce - every bite tastes seasoned from the inside out.
Whole milk adds creaminess, but the magic happens when the pasta releases starch into it - the mixture thickens naturally into a silky sauce. Using room temperature milk helps prevent curdling when it hits the hot pan.
Cheese: Using more than one cheese improves meltability and flavor complexity. I make taco pasta with Velveeta because it creates a creamy sauce that kids (and adults!) love. I also use a Mexican cheese blend of Monterey Jack and cheddar cheese because it melts beautifully and balances Velveeta's creaminess.
Swaps & Substitutions
Protein swap. Use ground turkey, chicken, or pork for lighter options other than beef. If you choose leaner meat, add an extra splash of olive oil when browning so it doesn't dry out.
Pasta swap. Any short pasta shape works here (penne, shells, bowties, or macaroni) just choose something with curves or ridges so the sauce has something to cling to.
Adjust the spice level. Personally, my husband and I like this cheesy taco pasta on the spicy side, so I add extra chili powder, a pinch of cayenne, and chopped jalapeños.
This dish loves add-ins! Stir them in after the cheese melts: canned corn, black beans, and crushed tortilla chips on top for crunch.
How to Make Taco Pasta
Grab the ingredients and a skillet; dinner is only a handful of easy steps away. Here's exactly how I make this cozy pasta on busy nights.
Step 1: Start by warming a little oil in a large skillet or pot over medium-high heat, then add the ground beef and onions.
Let them cook together, breaking the beef into crumbles as it browns and the onions soften and turn translucent. Drain excess grease from the skillet, if needed.
Step 2: Stir in the chili powder, cumin, Mexican oregano, salt, black pepper, tomato paste, and garlic. Let everything cook for a minute or two to toast the spices and remove the raw flavor from the tomato paste.
Step 3: Pour in the Rotel, chicken broth, milk, and dry pasta. Give it a good stir so the noodles are submerged, then bring the mixture to a boil.
Pro Tip: Room-temperature milk blends more smoothly, preventing curdling as the liquid heats.
Step 4: Lower the heat and let it simmer for 10-15 minutes, stirring occasionally so nothing sticks. As it cooks, the sauce thickens and the pasta softens.
Pro Tip: Start checking pasta doneness a couple minutes before the box says so it doesn't overcook.
Step 5: Once the pasta is cooked through, turn off the heat and add the cheeses.
Pro Tip: I add the cheese when the heat is off so it melts gently, which keeps the sauce silky instead of grainy or broken.
Step 6: Stir slowly until they melt into a smooth, creamy sauce that coats every spiral.
Pro Tip: Let taco pasta sit for a few minutes after the cheese melts so the sauce thickens.
Recipe FAQs
No, that's the beauty of this one-pot taco pasta. The pasta goes straight into the sauce (broth, milk, and Rotel), cooks there, and absorbs all of that Tex-Mex flavor. It's part of how the dish stays creamy and saves you a step.
This usually means it cooked a few minutes too long or simmered too aggressively. One-pot pastas keep cooking even after you turn off the heat, so pull it off the burner as soon as the noodles are just tender. Next time, start checking a minute or two earlier than the package suggests.
That typically happens if the heat is too high when adding cheese. Turn off the burner before stirring in shredded cheese and Velveeta - gentle heat helps them melt smoothly. If it does separate, whisk in a splash of warm milk to bring it back together.
Let the pasta rest for 5 minutes after cooking; the starch naturally thickens the sauce. If you still want it creamier, stir in a handful of cheese or simmer briefly on low to reduce the liquid.
Storage
Once the dish cools, store it in an airtight container in the refrigerator for 4-5 days. When reheating leftovers, warm it gently on the stovetop or in the microwave with a splash of milk or broth to loosen the sauce.
To freeze, let the pasta cool completely, pack it in freezer-safe containers, and store for up to two months. For best results, thaw overnight in the fridge and reheat slowly with a bit of extra liquid to restore that silky, saucy finish.
Made it? Loved it? I'd love for you to share a quick comment and star rating. Thanks, y'all! 🤠
One-Pot Taco Pasta Recipe
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Equipment
- Large Skillet or pot
Ingredients
- 1 Tablespoon olive oil
- 1 pound ground beef
- 1 cup onion chopped
- 2 cloves garlic minced
- 2 Tablespoons tomato paste
- 1 Tablespoon chili powder
- 1 teaspoon cumin
- 1 teaspoon Mexican oregano
- 1 teaspoon salt
- ½ teaspoon black pepper
- 10 ounce Rotel diced tomatoes and green chiles
- 2 cups chicken broth
- 1 cup whole milk room temperature
- ½ pound pasta rotini, fusilli, shells, or macaroni
- 2 cups Mexican cheese blend shredded
- 4 ounces Velveeta cubed
Instructions
- Heat oil in a large skillet over medium-high heat, then add the ground beef and onions. Cook until the beef is browned, breaking it into crumbles as it cooks. Drain any excess fat if needed.
- Add tomato paste, garlic, chili powder, cumin, Mexican oregano, salt, and black pepper. Stir to combine and cook for 1-2 minutes.
- Pour in the Rotel, chicken broth, milk, and dry pasta. Stir so the noodles are submerged in the liquid, then bring to a boil.
- Reduce the heat to a gentle simmer and cook for 10-15 minutes, or until the pasta is cooked through (follow the timing on your pasta package). Stir occasionally so the pasta doesn't stick to the bottom of the pot.
- Turn off the heat and add shredded cheese and Velveeta cubes. Stir until the cheese is smooth, creamy, and fully melted into the pasta.
Notes
- The Mexican cheese blend I use is a mix of Monterey Jack and cheddar cheese.
- Use room-temperature milk so it blends smoothly without curdling.
- Start checking pasta doneness a minute or two early since one-pot pasta keeps cooking off heat.
- Add cheese after turning off the burner so it melts smoothly into a silky sauce.
- Storage: Store cooled leftovers in an airtight container for 4-5 days; reheat gently with a splash of milk or broth to revive the sauce. Freeze up to 2 months and thaw overnight before reheating for best texture.
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