Cheesy Beef Taco Pasta

Cheesy beef taco pasta is the ultimate comfort food for busy weeknights It is hearty filling and loaded with bold taco flavors and gooey cheese You only need one pot and just 25 minutes on the clock which makes it a long time favorite for rushed evenings when everyone is hungry for something satisfying and fun

The first time I made this I doubled it and still had no leftovers My family always asks when we will have cheesy taco pasta night again

Ingredients

• Ground beef: the key protein adding hearty flavor and richness Choose 80 or 85 percent lean for juicy pasta
• Ground cumin: responsible for that classic taco warmth and depth Use fresh ground for the best results
• Dried minced onion: for a concentrated onion flavor that blends right into the sauce Go for good quality flakes that are pale yellow
• Garlic powder: gives an aromatic punch and rounds out the base Choose a fine powder with a fresh garlicky smell
• Tomato paste: creates a thicker sauce and gives a tangy tomato foundation Look for deep red paste in a tube for the brightest flavor
• Diced tomatoes with green chilies: bring needed acidity and a gentle kick Rotel is well loved here but any fresh tins with bright tomatoes and visible chilies work
• Beef broth: gives savory backbone and big flavor in just one cup Select a low sodium variety if you want to control salt
• Whole milk: provides creamy richness and keeps pasta luscious Go for full fat milk for thickest results
• Water: stretches out the sauce and balances the consistency Always best to use filtered water
• Shell pasta: excellent for catching bits of meat and cheese Choose medium shells with sturdy shape
• Monterey jack cheese: melts easily for creamy texture Always shred your own from the block for best melt
• Mild cheddar cheese: adds bold orange color and a little sharpness Again shred from the block for smooth melting

StepbyStep Instructions

Brown the Beef:

Begin by placing the ground beef into a large heavy pot or Dutch oven over medium heat Sprinkle over the cumin dried minced onion and garlic powder Break the beef up with a spatula and cook slowly stirring often until fully browned and crumbly This infuses the spices directly into the meat base and builds savory flavor Drain any excess fat for a lighter sauce

Start the Sauce:

Add tomato paste diced tomatoes with chilies beef broth and one cup of the whole milk Stir these in thoroughly and scrape the bottom of the pot to lift any flavorful brown bits Bring everything to a gentle boil over medium high heat This step develops the deep saucy base you want for taco pasta

Cook the Pasta:

Pour in the shell pasta and add the cup of water Stir often and let the mixture simmer on medium low so the shells slowly soak up the sauce and become perfectly tender Check your pasta package for precise cooking time but taste a minute before to ensure you get the texture just right

Cheese it Up:

Once the pasta is cooked through reduce the heat to low Add Monterey jack cheese and mild cheddar cheese then pour in the reserved half cup of whole milk Stir patiently until all the cheese melts and you have a smooth creamy taco pasta The milk keeps the sauce silky and stops it from becoming gluey

Serve and Enjoy:

Spoon into big bowls and serve while piping hot Top with any favorite taco fixings if you like

When I shred blocks of cheese for this the kitchen smells amazing My family usually crowds in before serving time asking for extra cheese on top This dish reminds me of taco nights when everyone builds their own bowl at the table

Storage Tips

Cheesy beef taco pasta keeps well in the refrigerator for about three days Be sure to store it in an airtight container so the pasta does not dry out For best results reheat gently on the stove with a splash of milk stirred in to restore creaminess

Ingredient Substitutions

If you do not eat beef try ground turkey or chicken for a lighter version You can also mix in black beans or lentils for added plant power If you are short on shells any small sturdy pasta shape like elbow or rotini will work

Serving Suggestions

This taco pasta is delicious on its own or you can offer toppings like diced avocado chopped cilantro fresh jalapeño or crushed tortilla chips Sometimes I set out bowls of sour cream or pickled red onion for extra flavor and crunch A big green salad on the side makes it a full meal

Cultural Context

This recipe brings together American style mac and cheese comfort with the spiced bold taste of Tex Mex tacos Classic hamburger helper inspired many families and this scratchmade version dials up the freshness and flavor using real ingredients

FAQs about Recipes

→ Can I use a different type of pasta?

Shell pasta works well for holding cheese and beef, but elbow macaroni or penne are also great options for this dish.

→ What cheeses work best in this dish?

Monterey jack and mild cheddar create a creamy texture, but you can mix in pepper jack for extra spice or substitute with mozzarella.

→ How can I make this meal spicier?

Increase heat by adding diced jalapeños, extra chili powder, or a splash of hot sauce to your preference.

→ Can I use ground turkey instead of beef?

Yes, ground turkey is a lighter alternative and blends well with the same spices and cheese mixture.

→ How should I store leftovers?

Cool completely and refrigerate in an airtight container for up to three days. Reheat gently with a splash of milk for creaminess.

→ What toppings pair well with this dish?

Try chopped cilantro, sliced green onions, diced avocado, or a dollop of sour cream for added freshness and flavor.