Cheesy Beef Taco Pasta Recipe
One pot taco mac and cheese is a cheesy taco pasta recipe the whole family will love. It takes just 30 minutes from start to finish! This taco hamburger helper copycat recipe is easy and delicious!
Ingredients
- 1 lb ground beef
- 2 teaspoon ground cumin
- 1 ½ teaspoon dried minced onion
- 1 ½ teaspoon garlic powder
- 2 tablespoon tomato paste
- ½ cup diced tomatoes with green chilies Rotel brand is preferred
- 1 cup beef broth
- 1 ½ cups whole milk divided
- 1 cup water
- 8 oz shell pasta
- 1 cup Monterey jack cheese shredded
- 1 cup mild cheddar cheese shredded
Instructions
- In a large pot or dutch oven over medium heat, combine the 1 lb ground beef, 2 teaspoon ground cumin, 1 ½ teaspoon dried minced onion, 1 ½ teaspoon garlic powder. Mince and stir until fully cooked. Drain excess fat.
- Add the 2 tablespoon tomato paste, ½ cup diced tomatoes with green chilies, 1 cup beef broth and 1 cup whole milk. Stir ingredients together and bring to a gentle boil over medium-high heat.
- Add 8 oz shell pasta and simmer on medium-low until the pasta is cooked. See your pasta package for time suggestions.
- Reduce the heat to low. Stir in the 1 cup Monterey jack cheese 1 cup mild cheddar cheese and ½ cup of whole milk. Stir until cheese is melted and beef taco pasta is combined.
- Serve while warm.
Notes
For best results:
- Shred your own cheese.
- There is no need to add salt when cooking the beef because there is already plenty of salt in the beef broth.
- Reserving half a cup of whole milk will help keep the pasta smooth and creamy when you melt the cheese.
- Store leftover cheesy beef taco pasta in the fridge for up to 3 days.
Nutrition
Calories: 797kcal | Carbohydrates: 51g | Protein: 45g | Fat: 45g | Saturated Fat: 21g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 15g | Trans Fat: 1g | Cholesterol: 145mg | Sodium: 763mg | Potassium: 816mg | Fiber: 3g | Sugar: 8g | Vitamin A: 818IU | Vitamin C: 5mg | Calcium: 583mg | Iron: 5mg
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