Name: One Pan Cheesy Taco Pasta Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Mexican-American
Ingredients: 1 pound ground beef; 1 medium yellow onion, diced; 2 garlic cloves, minced; 1 ounce taco seasoning; 15 ounces tomato sauce; 10 ounces Rotel (undrained); 2 cups chicken broth; 8 ounces medium pasta shells (uncooked); 2 cups shredded cheddar cheese

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Introduction

This One Pan Cheesy Taco Pasta is a quick and flavorful weeknight dinner that combines the zest of taco seasoning with the comfort of cheesy pasta. Ready in under 30 minutes, it’s a perfect meal for busy days when you want something satisfying without the fuss.

A large white pan filled with two layers: the bottom layer is a thick, rich red sauce with visible chunks of ground meat and small pieces of tomatoes, while the top layer is a generous amount of orange-brown pasta shells coated well in the sauce. The dish is garnished with fresh green cilantro leaves scattered around and three slices of bright green jalapeño placed in the center. Around the pan, there are some whole red tomatoes on the top left, sliced jalapeños on the right, and a small wooden bowl filled with smooth white sour cream on the bottom right, resting on a white marbled surface. A white cloth with blue stripes is draped under the pan handle. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 pound ground beef
1 medium yellow onion, diced
2 garlic cloves, minced
1 ounce taco seasoning
15 ounces tomato sauce
10 ounces Rotel (undrained)
2 cups chicken broth
8 ounces medium pasta shells, uncooked
2 cups shredded cheddar cheese

Instructions

Step 1: In a large heavy-bottomed skillet over medium heat, cook the ground beef, breaking it up with a spoon.
Step 2: When the meat is broken up and just starting to brown (about 2 minutes), add the diced onion and minced garlic. Sprinkle the taco seasoning over the mixture and cook until the onion is soft, about 5 to 7 minutes.
Step 3: Stir in the tomato sauce, undrained Rotel, and chicken broth. Add the uncooked pasta shells, then cover and increase the heat to medium-high. Bring everything to a vigorous simmer.
Step 4: Cook covered for 9 to 12 minutes, stirring often and scraping the bottom of the pan to prevent the noodles from sticking. Continue until the pasta is tender.
Step 5: Remove from heat, stir in the shredded cheddar cheese until melted, and serve immediately.

Tips & Variations

For a spicier kick, use a hot Rotel variety or add a pinch of cayenne pepper with the taco seasoning.
Swap ground beef for ground turkey or chicken for a lighter version.
Try adding black beans or corn for extra texture and flavor.
Use a blend of cheddar and Monterey Jack cheese for a creamier finish.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, adding a splash of chicken broth or water to restore creaminess if needed.

How to Serve

A white plate with a blue rim holds a hearty dish of shell pasta covered in a rich, chunky red tomato sauce mixed with browned ground meat and small red pepper pieces, topped with small green cilantro leaves scattered across and two lime wedges placed on the top right edge. A silver fork rests on the left side of the plate. The plate sits on a matching white plate with a blue rim atop a blue and white striped cloth on a white marbled surface. In the background, there are bright red tomatoes, green cilantro leaves, and a white bowl filled with the same pasta dish. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of pasta?

Yes, any short pasta like penne, rotini, or elbow macaroni will work well. Just make sure to adjust the cooking time slightly as needed.

Do I have to use fresh onion and garlic?

Fresh onion and garlic provide the best flavor, but you can substitute with onion and garlic powders in a pinch. Add these with the taco seasoning when cooking the ground beef.