Description
This One-Pot Cheesy Taco Pasta is a quick and easy weeknight dinner that combines all the flavors of a classic taco in a comforting pasta dish. With seasoned ground beef, gooey melted cheese, and a hint of spice, it’s a family-friendly meal that’s sure to please.
Ingredients
Scale
For the Cheesy Taco Pasta:
- 1 tablespoon olive oil
- 1 pound ground beef
- 1 small yellow onion (diced)
- 2 cloves garlic (minced)
- 2 tablespoons taco seasoning
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 can (10 oz) Rotel diced tomatoes with green chilies (undrained)
- 2 cups beef broth
- 8 ounces uncooked pasta shells
- 1 cup shredded cheddar cheese
- 1 cup shredded Monterey Jack cheese
- 1/4 cup sour cream
- Chopped fresh cilantro (optional for garnish)
Instructions
- Heat olive oil in a large skillet or Dutch oven over medium heat. Add ground beef and cook until browned, breaking it up with a spoon as it cooks.
- Add diced onion and garlic, and sauté for 2–3 minutes until softened. Stir in taco seasoning, salt, and pepper.
- Add the Rotel tomatoes with their juices and beef broth, then stir in the uncooked pasta. Bring to a boil, then reduce heat to low, cover, and simmer for 12–15 minutes or until pasta is tender, stirring occasionally.
- Remove from heat and stir in cheddar cheese, Monterey Jack cheese, and sour cream until fully melted and combined. Let sit for 2–3 minutes to thicken slightly.
- Garnish with chopped cilantro if desired and serve warm.
Notes
- You can substitute ground turkey or chicken for the beef.
- For a spicier version, add a diced jalapeño or use hot Rotel.
- Any short pasta like penne or rotini can be used in place of shells.
Nutrition
- Serving Size: 1¼ cups
- Calories: 560
- Sugar: 5g
- Sodium: 820mg
- Fat: 29g
- Saturated Fat: 14g
- Unsaturated Fat: 12g
- Trans Fat: 0.5g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 29g
- Cholesterol: 95mg
