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One Pot Cheesy Taco Pasta With Creamy Shells, Browned Beef, And Melted

One Pot Cheesy Taco Pasta for Busy Weeknights

One Pot Cheesy Taco Pasta combines browned ground beef, tender shell pasta, tomatoes, milk, and melted cheddar in a creamy one-pot dinner.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4
Course: Dinner
Cuisine: Tex-Mex
Calories: 370
Ingredients Equipment Method Notes

Ingredients
  

Beef and Taco Sauce
  • 12 ounces ground beef 90% lean, raw
  • 1 small yellow onion diced
  • 2 cloves garlic minced
  • 1 tablespoon tomato paste concentrated
  • 1 10-ounce can diced tomatoes with green chiles undrained
  • 1 1/2 cups beef broth low-sodium
  • 1 tablespoon chili powder for seasoning
  • 1 teaspoon ground cumin for seasoning
  • 1/2 teaspoon smoked paprika for seasoning
  • 1/2 teaspoon kosher salt plus more if needed
  • 1/4 teaspoon black pepper freshly ground
Pasta and Cheese
  • 5 ounces pasta shells medium, dry
  • 1/2 cup 2% milk for finishing
  • 2 ounces sharp cheddar shredded

Equipment

  • Large Dutch Oven Or Deep Skillet
  • Wooden spoon
  • Box Grater
  • measuring cups and spoons

Method
 

  1. Heat a large Dutch oven or deep skillet over medium-high heat. Add the ground beef and cook for 4 to 5 minutes, breaking it into small crumbles, until browned with no pink remaining. Drain excess fat if needed.
  2. Add the diced onion and cook for about 3 minutes, until softened. Stir in the garlic, tomato paste, chili powder, cumin, smoked paprika, salt, and pepper; cook for 30 seconds.
  3. Pour in the undrained tomatoes and beef broth, scraping up any browned bits from the bottom. Bring the mixture to a boil.
  4. Stir in the dry pasta shells. Reduce heat to medium-low and simmer uncovered for 10 to 12 minutes, stirring every couple of minutes.
  5. Cook until the shells are tender with a slight bite and most of the liquid has been absorbed. If the pasta is still firm, add a small splash of broth and continue simmering.
  6. Reduce the heat to low and stir in the milk.
  7. Remove the pot from the heat. Add the shredded cheddar in two additions, stirring until melted and smooth.
  8. Let the pasta rest for 2 minutes, then taste and adjust the salt before serving hot.

Notes

Refrigerate leftovers in a sealed container for up to 4 days. Reheat gently with a splash of milk or broth; the shells absorb sauce as they sit, so low heat keeps the cheese sauce from turning tight.