Cheesy Beef Taco Pasta

This cheesy beef taco pasta combines the bold flavors of tacos with the comforting appeal of pasta. When I need a reliable crowd-pleaser that satisfies both taco lovers and pasta enthusiasts in my household, this dish never fails to impress with its creamy texture and Mexican-inspired taste.

I first created this recipe during a busy sports season when I needed something that could be made ahead and reheated easily. It quickly became our team dinner tradition before big games thanks to how substantial and satisfying it is while still being incredibly simple to prepare.

Ingredients

• 3 pounds ground beef: provides hearty protein and fills out the dish perfectly
• 1 box small pasta shells: catch all the sauce in their little pockets
• 1 block Velveeta cheese: creates that ultra creamy base that holds everything together
• 1 handful sharp cheddar cheese: adds more complex flavor on top of the Velveeta
• 2 packs taco seasoning: brings authentic taco flavor without measuring individual spices
• 1 can original Rotel: adds tomatoes and green chilies for balanced heat and acidity
• 1/2 cup milk: thins the cheese sauce to the perfect consistency

Step-by-Step Instructions

Brown the Beef:

Cook the ground beef in a large skillet over medium heat until no pink remains about 8 to 10 minutes. Break it up with a wooden spoon as it cooks for even browning. Drain the excess fat through a colander to keep the final dish from becoming greasy.

Cook the Pasta:

Bring a large pot of salted water to a rolling boil. Add the pasta shells and cook according to package directions until al dente usually about 8 minutes. Be careful not to overcook as they will continue softening in the sauce. Drain thoroughly but do not rinse to help the sauce cling better.

Create the Cheese Sauce:

Return the skillet to medium heat and add cubed Velveeta cheese and milk. Stir constantly with a silicone spatula reaching the bottom of the pan to prevent scorching. Continue until completely melted and smooth about 5 minutes. The sauce should coat the back of a spoon but still flow easily.

Combine Components:

Add the drained pasta and browned beef to the cheese sauce. Fold gently with a large spoon to ensure every piece of pasta and beef gets coated in the creamy sauce. The heat should be reduced to low at this point to prevent the sauce from breaking.

Season the Mixture:

Sprinkle both packets of taco seasoning evenly over the mixture while stirring. Add the undrained can of Rotel and mix thoroughly until the seasoning is completely incorporated. Let it simmer for 2 minutes to marry the flavors together.

Add Final Cheese:

Sprinkle the sharp cheddar over the top and gently fold it in until melted and stringy. This additional cheese adds another dimension of flavor and that irresistible cheese pull when serving. The mixture should look glossy and cohesive.

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You Must Know

The Rotel is my secret weapon in this recipe. While some might be tempted to substitute plain diced tomatoes I never skip this ingredient. The mild green chilies add just enough heat without overwhelming kid palates and the tomatoes provide acidity that cuts through the richness of the cheese sauce perfectly.

Make-Ahead Options

This taco pasta actually improves with time as the flavors meld together in the refrigerator. You can prepare everything up to two days ahead then store in an airtight container. When ready to serve reheat gently on the stovetop with a splash of milk to restore the creamy consistency. The pasta will absorb some of the sauce while storing so the extra liquid helps bring it back to life.

Customization Ideas

Think of this dish as a blank canvas for taco night creativity. Set up a topping bar with diced avocado sour cream sliced black olives chopped green onions and fresh cilantro. Everyone can customize their own bowl according to preference. For those who enjoy heat drizzle some hot sauce or sprinkle crushed red pepper flakes over individual servings rather than increasing the spice in the main dish.

Lighter Variations

While this recipe embraces indulgence you can make healthier swaps without sacrificing flavor. Use lean ground turkey or chicken instead of beef. Try whole wheat or protein enriched pasta for added nutrition. Reduce the Velveeta by half and supplement with cottage cheese puréed until smooth for protein boost with less fat. Even with these modifications the dish maintains its comfort food status while being more nutritionally balanced.

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Frequently Asked Questions

→ Can I use a different type of pasta?

Yes, you can substitute small pasta shells with other types like penne, rotini, or macaroni. Just make sure to adjust the cooking time accordingly.

→ What can I use instead of Velveeta cheese?

If you prefer not to use Velveeta, you can use a combination of cream cheese and shredded cheddar for a similar creamy texture and flavor.

→ Is this dish spicy?

The dish has a mild kick due to the Rotel tomatoes and taco seasoning. For more spice, use a spicier version of Rotel or add chili flakes.

→ Can I make this ahead of time?

Yes, you can prepare the dish in advance and store it in the refrigerator for up to 3 days. Reheat on the stovetop or in the microwave, adding a splash of milk if needed for creaminess.

→ What side dishes go well with this meal?

Pair this with a fresh green salad, garlic bread, or roasted vegetables to complement the rich flavors of the pasta dish.