Bold, gooey, and brimming with Tex-Mex flair, this dish is the embodiment of easy weeknight comfort. The fusion of taco seasoning with creamy Velveeta creates a flavor explosion that’s as satisfying as it is nostalgic.
With a yield generous enough to feed a hungry crowd, this pasta is perfect for family dinners, potlucks, or last-minute get-togethers. The ingredients are humble, yet the result is rich and hearty.
Everything comes together in one pan, meaning less cleanup and more time to unwind. It’s the kind of meal that asks little of you but delivers on every level.
Ingredients Breakdown:
This dish relies on pantry-friendly staples. Ground beef provides a hearty base, while small pasta shells soak up the creamy, spicy sauce beautifully. Velveeta and sharp cheddar add velvety richness and depth.
Prefer a leaner protein? Ground turkey or chicken works just as well. For a cheese swap, Monterey Jack or Pepper Jack brings a little extra heat, and penne or rotini can step in for shells without sacrificing texture.
Not all taco seasonings are created equal—opt for low-sodium blends or spice it up with smoky chipotle versions for extra character.
Step-by-Step Cooking Instructions
Start by browning the ground beef in a large skillet until deeply golden; this caramelization intensifies the flavor. Drain excess fat to keep the final dish from turning greasy.
In the same skillet, melt the chopped Velveeta slowly over medium heat. Stir in the milk gradually, ensuring the sauce stays silky and lump-free.
Boil the pasta shells separately and cook just to al dente. Drain, then fold into the cheese sauce before reincorporating the beef. This order ensures the pasta absorbs maximum flavor and doesn’t get mushy.
Stir in the taco seasoning and undrained Rotel to bring the Tex-Mex punch. Add a final handful of sharp cheddar and give it a good mix before serving.
Customization Ideas for Every Craving
Love heat? Add diced jalapeños, a splash of hot sauce, or smoked paprika for a fiery twist. For a crunch, top with crushed tortilla chips or toasted breadcrumbs before serving.
Feeling indulgent? A dollop of sour cream stirred in just before serving makes it even creamier. Smoked gouda or crumbled queso fresco brings a gourmet touch.
For picky eaters, dial back the seasoning or use mild Rotel. You can also blend in pureed veggies like butternut squash or carrots for a sneaky nutritional boost.
Storage Tips
This pasta holds up beautifully for leftovers. Store in an airtight container for up to three days in the fridge. The flavors actually deepen as they sit.
To freeze, let the dish cool completely, portion into freezer-safe containers, and store for up to two months. Reheat gently on the stove with a splash of milk to restore its creamy consistency.
Leftovers can also be transformed into a taco pasta bake—just spread in a baking dish, top with cheese and crushed chips, then broil until bubbly and golden.
What to Serve With This Recipe
Add freshness with a simple side salad tossed in lime vinaigrette, or a crisp Mexican street corn salad for contrast. Even sliced cucumbers with tajin can provide a bright crunch.
Top each serving with creamy avocado, diced tomatoes, or green onions. A drizzle of sour cream or a splash of lime juice brightens the richness.
As for drinks, cold cola, agua fresca, or a zesty margarita pair effortlessly with the savory, spicy notes of this dish.
Recipe Tips
Use freshly shredded cheese for better melt
Drain the Rotel slightly to avoid soggy pasta
Always mix cheese sauce with shells before adding beef
Frequently Asked Questions
Can I use ground turkey instead of beef?
Yes, ground turkey is a lighter alternative and still pairs well with the taco flavors.
Is there a non-dairy alternative to Velveeta?
You can try plant-based cheese blocks that melt well, or make a cashew-based nacho sauce from scratch.
How long will this dish keep in the fridge?
Stored in an airtight container, it stays fresh for 3 days. For best flavor, reheat on the stove with a splash of milk
Cheesy Beef Taco Pasta
Ingredients
- 1 can of original Rotel
- 1/2 cup whole milk
- 1 box of small pasta shells
- 3 pounds of ground beef
- 1 block of Velveeta cheese cubed
- 2 packets of taco seasoning
- 1 handful of sharp cheddar cheese shredded
Instructions
- In a large skillet, brown the ground beef over medium heat until fully cooked, then drain the excess fat.
- Meanwhile, bring a pot of salted water to a boil and cook the pasta shells according to package directions until al dente; drain and set aside.
- Using the same skillet from the beef, place the cubed Velveeta over low heat. As the cheese begins to melt, pour in the milk and stir continuously until the mixture becomes smooth and fully combined.
- Return the cooked ground beef to the skillet, then add in the drained pasta shells and fold everything together gently. Sprinkle in the taco seasoning and stir until evenly distributed.
- Incorporate the can of Rotel, mixing thoroughly to blend the flavors.
- Finally, add the shredded sharp cheddar cheese and stir until the cheese melts and integrates into the pasta mixture. Serve warm.