Getting a comforting, flavorful dinner on the table takes just one pot with this Cheesy Taco Pasta Skillet Recipe. Imagine layers of melty cheese, zesty taco seasoning, and tender pasta all mingling in one skillet—easy, delicious, and perfect for busy weeknights.
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Why You'll Love This Recipe
I can’t tell you how many times this Cheesy Taco Pasta Skillet Recipe has saved my sanity on chaotic nights. It’s hearty, creamy, and has just the right amount of spice—like a fiesta in a bowl that everyone actually enjoys, including picky eaters.
- One-Pot Wonder: Cleanup is a breeze since everything cooks in just one skillet—no juggling pans or extra dishes.
- Melty Cheesy Goodness: The combination of cheddar, Monterey Jack, and Velveeta creates a rich, creamy sauce that clings beautifully to the pasta.
- Taco-Flavored Comfort: This recipe captures that classic taco seasoning flavor but in a much cozier, pasta-based form.
- Flexible and Customizable: You can easily swap proteins, add veggies, or change pasta types to suit your pantry and preferences.
Ingredients & Why They Work
Every ingredient in this Cheesy Taco Pasta Skillet Recipe plays a role in building flavor, creaminess, or texture. Using a mix of broth and milk gives you a sauce that’s comforting but not heavy, while the cheeses add that irresistible gooey richness.
- Ground Beef: The base protein that brings savory depth and a meaty texture, but you can easily swap it for chicken or even turkey.
- Garlic: Adds a fragrant warmth that complements the taco spices beautifully.
- Taco Seasoning: This is your flavor powerhouse—perfectly spiced and essential for that familiar taco taste.
- Worcestershire Sauce: Just a splash adds umami and a subtle tanginess that lifts the whole dish.
- Tomato Paste: Concentrated tomato flavor that enriches the sauce’s body without watering it down.
- Beef & Chicken Broth: Using both adds layers of savory flavor, creating a rich cooking liquid that transforms into sauce.
- Milk (Whole): At room temperature, it blends smoothly, making the sauce creamy without curdling.
- Rotel Tomatoes with Green Chilies: Adds brightness and a gentle kick, balancing richness with freshness.
- Medium Pasta Shells: The perfect shape to cradle all that cheesy sauce—though other pasta shapes like rotini or penne work well too.
- Cheddar, Monterey Jack & Velveeta Cheese: Shredded from blocks for the best melt and smooth texture—it’s the magic that makes this dish so comforting.
Make It Your Way
One of the best parts about this Cheesy Taco Pasta Skillet Recipe is how adaptable it is. I love tweaking it depending on what's in my fridge or what flavors we’re craving that day—you should totally do the same!
- Variation: When I’m short on time, I swap the ground beef for pre-cooked shredded chicken and just stir it in at the end. It’s quicker and still packed with flavor.
- Veggie Boost: Adding corn, bell peppers, or black beans not only makes it more colorful but also adds nutrition and especially texture that keeps things interesting.
- Cheese Swap: Feel free to experiment with pepper jack for extra spice or use all cheddar for a classic taste.
- Spice Level: If you like it hotter, throw in diced jalapeños or a pinch of cayenne to give the dish a little extra kick.
Step-by-Step: How I Make Cheesy Taco Pasta Skillet Recipe
Step 1: Brown the Beef Deliciously
Start by heating your pot over medium-high heat and adding the ground beef. I like to break it up with a spatula right from the start for even browning. Once it’s cooked through and starting to crisp on edges, drain the grease well—too much fat can weigh the dish down and make the sauce greasy.
Step 2: Build Your Flavor Base
In the same pot, melt the butter then add minced garlic, cooking just until fragrant—about 1 minute. This quick step wakes up the dish and adds that cozy garlic aroma.
Step 3: Mix the Magic Ingredients
Next, stir in the taco seasoning, Worcestershire sauce, tomato paste, both broths, milk, and undrained Rotel tomatoes. Give everything a good mix so all those flavors start melding together.
Step 4: Cook Pasta Right in the Sauce
Bring the mixture just to a gentle boil, then add your pasta shells. Press them down so they’re submerged in the liquid, cover, and let them cook. Halfway through, run a spatula along the bottom to prevent sticking—that trick saved me from scorched bottoms a few times!
Step 5: Add the Cheesy Finale
Once the pasta is tender, turn the heat down to low and slowly stir in the shredded cheddar, Monterey Jack, and Velveeta cubes. Stir until everything melts into a luscious, creamy sauce that makes you want to dive right in.
Step 6: Let It Rest and Serve
The sauce will seem quite saucy while hot, but as it sits, it thickens—and the pasta soaks up the flavors perfectly. Taste and adjust seasoning if you like, then serve warm.
Top Tip
From my many tries, a few simple tips make all the difference when making this Cheesy Taco Pasta Skillet Recipe perfectly every time.
- Use Block Cheese: Shredding your own cheese from blocks ensures it melts smoother and creates that velvety sauce texture.
- Room Temperature Milk: Adding cold milk straight from the fridge can cause the sauce to seize or curdle—so let it come to room temp first.
- Stir Pasta Midway: Checking and stirring halfway through cooking prevents the pasta from sticking and helps it cook evenly in the sauce.
- Don’t Rush Resting: Letting it sit a few minutes after cooking lets the sauce thicken and flavors to deepen, making it even tastier.
How to Serve Cheesy Taco Pasta Skillet Recipe
Garnishes
I usually top mine with a handful of freshly chopped cilantro, a dollop of sour cream, and a squeeze of lime to brighten the richness. If you want a little crunch, some sliced green onions or crushed tortilla chips are fantastic too.
Side Dishes
A simple green salad with a tangy vinaigrette or some roasted veggies like Mexican street corn complements the skillet perfectly. For a heartier meal, I like serving it alongside warm tortillas or crispy tortilla chips for scooping.
Creative Ways to Present
Hosting game night or a casual dinner? Try serving this Cheesy Taco Pasta right in mini cast iron skillets or individual ramekins for a fun, personalized touch. Adding colorful garnishes goes a long way in making it feel special.
Make Ahead and Storage
Storing Leftovers
I cool leftovers to room temperature and store them in an airtight container in the fridge. The flavors actually deepen overnight, but be aware the pasta will soak up more sauce and thicken as it chills.
Freezing
This skillet freezes well—I portion it out into freezer-safe containers. When thawing, I defrost overnight in the fridge, which helps keep the textures nice.
Reheating
When reheating, I warm it gently on the stove with a splash of milk or broth to loosen the sauce. You can also microwave, stirring every minute to ensure even heating and creamy consistency.
Frequently Asked Questions:
Absolutely! Ground turkey, shredded chicken, or even plant-based meat substitutes work great. For a vegetarian version, swap the beef for black beans and add more veggies like corn and bell peppers for texture and flavor.
Medium pasta shells are ideal because they trap the cheesy sauce, but rotini, penne, or bow tie pasta are also excellent options. Just be sure to adjust the cook time according to the pasta type you choose.
Stir the pasta halfway through cooking by sliding a silicone spatula along the bottom of the pot. This prevents sticking and uneven cooking. Using enough liquid from the broth and milk also helps keep the pasta submerged and soft.
Yes! You can cook everything through the pasta step ahead of time, then refrigerate. When you’re ready to serve, gently reheat and stir in the cheese for that fresh, melty finish. This is great for busy nights or meal prep.
Final Thoughts
This Cheesy Taco Pasta Skillet Recipe is the kind of meal that’s both a crowd-pleaser and an easy weeknight hero. I’ve made it countless times, and every single time it feels like a warm hug in a bowl. Seriously, give it a try—you’ll wonder how you ever managed dinner without it.
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Delicious Recipe
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Total Time: 30 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Description
This one-pot Taco Pasta recipe combines ground beef, a flavorful taco seasoning blend, and a creamy cheese sauce with pasta shells. It’s a quick and comforting meal perfect for busy weeknights, featuring a balance of savory beef, melted cheddar and Monterey Jack cheeses, and the subtle spicy kick from Rotel tomatoes with green chilies.
Ingredients
Cheeses
- 1 cup Cheddar cheese, shredded
- 1 cup Monterey Jack cheese, shredded
- 4 oz. Velveeta cheese, cut into cubes (equal to ⅓ cup) or substitute with ¾ cup shredded cheese
Main Ingredients
- 1 lb. Ground beef, 85% lean
- 1 Tablespoon Butter
- 2 cloves Garlic, minced
- 1 oz. packet Taco seasoning
- 1 Tablespoon Worcestershire sauce
- 2 Tablespoons Tomato paste
- 1 cup Beef broth
- 1 cup Chicken broth
- 1 cup Whole milk, at room temperature
- 1 (10 oz.) can Rotel tomatoes with green chilies, undrained
- ½ lb. Medium pasta shells
Instructions
- Prepare Cheese: Shred the cheddar and Monterey Jack cheese from a block and set aside at room temperature to ensure they melt smoothly later in the recipe.
- Cook Beef: In a high-walled pot or Dutch oven over medium-high heat, cook and crumble the ground beef until browned. Drain excess grease and set beef aside in the pot.
- Sauté Garlic: Melt the butter in the same pot, then add minced garlic and cook for 1 minute until fragrant.
- Add Sauce Ingredients: Stir in taco seasoning, Worcestershire sauce, tomato paste, beef broth, chicken broth, whole milk, and undrained Rotel tomatoes. Mix well to combine all ingredients.
- Cook Pasta: Bring the mixture to a gentle boil. Add the pasta shells and submerge them in the liquid. Cover the pot and cook according to the pasta package instructions, about 12-15 minutes. Halfway through cooking, slide a silicone spatula along the bottom of the pot to prevent sticking.
- Check Doneness: Remove the cover and taste a piece of pasta to ensure it is cooked through. If needed, cover and cook longer until the desired tenderness is achieved.
- Melt Cheese: Reduce heat to low. Gradually stir in the shredded cheeses and Velveeta cubes, stirring continuously until melted and the sauce becomes creamy.
- Finish and Serve: Allow the dish to thicken slightly as it stands. Serve once the sauce reaches your desired consistency.
Notes
- This recipe yields a generous amount of sauce; feel free to increase pasta to ¾ lb. if you prefer it less saucy.
- Either all chicken or all beef broth can be used instead of a combination for broth.
- For the creamiest texture, shred cheese from blocks rather than using pre-shredded packaged cheese.
- Other pasta shapes like rotini, penne, or bow tie can be used; adjust cooking times accordingly.
- Substitute diced or shredded cooked chicken for ground beef if preferred; add chicken at the end to avoid toughness.
- Optional additions include corn, bell peppers, black beans, or jalapenos for extra flavor and texture.
- Check out the related Chicken Fajita Pasta recipe for another delicious one-pot meal.
- This recipe is featured in The Cozy Cookbook on page 160.
Nutrition
- Serving Size: 1 cup
- Calories: 460 kcal
- Sugar: 4 g
- Sodium: 650 mg
- Fat: 26 g
- Saturated Fat: 14 g
- Unsaturated Fat: 10 g
- Trans Fat: 0.5 g
- Carbohydrates: 30 g
- Fiber: 2 g
- Protein: 26 g
- Cholesterol: 80 mg
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