Cheesy Beef Taco Pasta (One-Pot Dinner): The Ultimate Comfort Food Mash-Up for Busy Nights
This Cheesy Beef Taco Pasta is the ultimate comfort food mash-up—taco night meets creamy mac and cheese. It’s rich, cheesy, mildly spiced, and made all in one pot, which means less cleanup and more time enjoying dinner. Perfect for busy weeknights and a guaranteed family favorite!
Ingredients
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1 lb ground beef
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2 teaspoons ground cumin
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1½ teaspoons dried minced onion
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1½ teaspoons garlic powder
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2 tablespoons tomato paste
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½ cup diced tomatoes with green chilies (Rotel preferred)
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1 cup beef broth
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1½ cups whole milk, divided
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1 cup water
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8 oz shell pasta
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1 cup Monterey Jack cheese, shredded
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1 cup mild cheddar cheese, shredded
Instructions
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Cook the Beef
In a large pot or Dutch oven over medium heat, add the ground beef, cumin, dried onion, and garlic powder. Cook while breaking up the meat until fully browned. Drain excess fat. -
Build the Sauce
Stir in the tomato paste, diced tomatoes with green chilies, beef broth, and 1 cup of the milk. Mix well and bring to a gentle boil over medium-high heat. -
Cook the Pasta
Add the shell pasta and water. Reduce heat to medium-low and simmer, stirring occasionally, until the pasta is tender (check package timing). -
Make It Cheesy
Lower the heat to low. Stir in Monterey Jack, cheddar cheese, and the remaining ½ cup milk. Mix until the cheese is fully melted and the sauce is smooth and creamy. -
Serve
Spoon into bowls and serve warm. Enjoy immediately!
Notes
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Shred your own cheese for smoother melting and better flavor.
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No extra salt needed—the beef broth already adds enough seasoning.
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Reserve the milk as directed to keep the sauce creamy and prevent clumping.
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Store leftovers in an airtight container in the fridge for up to 3 days.