One-Pot Taco Pasta Recipe
This easy one-pot taco pasta cooks everything in one skillet for a creamy, cheesy Tex-Mex dinner that hits the spot. Ground beef, bold seasonings, Rotel, and a blend of cheddar and Velveeta create a saucy, flavorful bowl of comfort. Perfect for busy weeknights and guaranteed to be a family favorite.
Servings: 6 servings
Calories: 471kcal
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.
Nutrition
Calories: 471kcal | Carbohydrates: 41g | Protein: 37g | Fat: 18g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.3g | Cholesterol: 84mg | Sodium: 1406mg | Potassium: 741mg | Fiber: 3g | Sugar: 8g | Vitamin A: 1010IU | Vitamin C: 8mg | Calcium: 639mg | Iron: 4mg
