The first time I made Cheesy Beef Taco Pasta, I knew it was going to be a keeper. I was looking for something that combined the cozy, carb-loaded comfort of a pasta bake with the zesty, familiar kick of taco night—and this dish delivered that in one glorious, bubbling skillet. As the ground beef sizzled with taco seasoning and the Velveeta began to melt into a silky, decadent sauce, my kitchen filled with a smell that immediately brought my family wandering in, asking, “When’s dinner?” It’s the kind of meal that feels like a hug, utterly unpretentious and guaranteed to please everyone at your table. Let me walk you through how I make my favorite version.
Ingredients
- 3 pounds ground beef (I use 80/20 for the best flavor)
- 1 (12 oz) box small pasta shells
- 1 (16 oz) block Velveeta cheese, cubed
- 1 (1 oz) packet taco seasoning (or 2 tablespoons of homemade blend)
- 1 (10 oz) can diced tomatoes with green chiles (like Rotel), undrained
- 1 (8 oz) can tomato sauce
- 1 medium yellow onion, finely diced
- 4 cloves garlic, minced
- 4 cups beef broth
- 2 tablespoons olive oil
- Optional for garnish: chopped fresh cilantro, sliced jalapeños, sour cream
Now, let’s talk ingredients because choices here really matter. I’ve tried this with ground turkey, and while it works, you lose that rich, beefy depth—trust me, the beef is worth it. That block of Velveeta is non-negotiable for me; no other cheese melts into that same perfectly smooth, creamy sauce. And don’t be tempted to skip the diced tomatoes with green chiles! They provide essential little bursts of acidity and heat that cut through the richness. I learned the hard way that plain diced tomatoes just make the whole thing taste flat.
Equipment Needed
- Large, deep skillet or Dutch oven with a lid
- Sturdy wooden spoon
- Sharp knife and cutting board
- Measuring cups and spoons
- Colander for draining pasta (optional)
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