Cheesy Beef Taco Pasta (One-Pot Taco Mac & Cheese)
This Cheesy Beef Taco Pasta is an easy one-pot dinner that brings together the bold flavors of tacos and the creamy comfort of mac and cheese. Made with seasoned ground beef, tender shell pasta, and plenty of melted cheese, it’s a family-friendly meal that’s ready in about 30 minutes. Think of it as a homemade taco hamburger helper—simple, filling, and incredibly satisfying.
Ingredients
This Cheesy Beef Taco Pasta is an easy one-pot dinner that brings together the bold flavors of tacos and the creamy comfort of mac and cheese. Made with seasoned ground beef, tender shell pasta, and plenty of melted cheese, it’s a family-friendly meal that’s ready in about 30 minutes. Think of it as a homemade taco hamburger helper—simple, filling, and incredibly satisfying.
Instructions
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In a large pot or Dutch oven over medium heat, add the ground beef, cumin, dried minced onion, and garlic powder. Cook, breaking up the beef, until fully browned. Drain excess fat if needed.
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Stir in the tomato paste, diced tomatoes with green chilies, beef broth, 1 cup of the milk, and water. Bring the mixture to a gentle boil.
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Add the shell pasta, reduce heat to medium-low, and simmer uncovered until the pasta is tender, stirring occasionally (follow pasta package timing).
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Lower the heat and stir in the Monterey Jack cheese, cheddar cheese, and the remaining ½ cup milk.
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Stir until the cheese is fully melted and the sauce is smooth and creamy.
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Serve warm.
Notes
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No extra salt needed: The beef broth already adds plenty of seasoning.
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Reserve milk: Adding the last bit of milk at the end keeps the sauce extra creamy.
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Adjust spice level: Use hot Rotel or add chili powder if you like more heat.
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Storage: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently with a splash of milk.