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This One-Pot Cheesy Taco Pasta is a creamy, comforting dinner with ground chicken or beef, taco seasoning, Rotel, and two kinds of cheese. This easy taco pasta recipe is ready in under 30 minutes, and this one-pot taco pasta cooks in a single skillet!

Skillet of creamy cheesy taco pasta

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Table of Contents

❤️ Why You’ll Love This Recipe

  • Ready in less than 30 minutes.
  • Everything cooks in one skillet for easy cleanup.
  • Ground chicken or beef both work.
  • Two cheeses make the sauce creamy.
  • Easy to customize with taco toppings.

What Is One-Pot Cheesy Taco Pasta?

This homemade Hamburger Helper is a taco-night twist on a nostalgic family favorite. Pasta shells simmer in a savory Rotel and taco-seasoned sauce, then cheddar and Monterey Jack melt in for a creamy finish. If you love taco Hamburger Helper, this from-scratch version is an easy weeknight option.

Key Ingredients

NOTE: These are ingredient highlights. Find exact amounts in the printable recipe card below.

  • Ground chicken or beef – Adds hearty protein.
  • Onion and garlic – Build savory flavor.
  • Olive oil – Helps cook the ground chicken.
  • Broth – Cooks the pasta and forms the sauce.
  • Rotel – Adds tomatoes, green chilies, and spice.
  • Whole milk – Makes the sauce creamy.
  • Tomato paste – Gives rich tomato flavor.
  • Taco seasoning – Adds classic taco flavor.
  • Pasta shells – Hold the cheesy sauce.
  • Cheddar and Monterey Jack – Melt into a creamy finish.
  • Cilantro – A fresh garnish.
Ingredients for cheesy taco pasta

Ingredients & Substitutions

NOTE: These are ingredient highlights. Find exact amounts in the printable recipe card below.

  • Ground chicken or beef – Use either; omit oil and drain excess grease when using beef.
  • Broth – Chicken, beef, or vegetable broth all work.
  • Rotel – Choose mild for less heat.
  • Milk – Another milk may work but can make the sauce less rich.
  • Pasta shells – Elbow macaroni works too; adjust cooking time.
  • Cheese – Freshly grated cheese melts best.
  • Cilantro – Omit or use green onions.
  • Other ingredients – Keep the onion, garlic, tomato paste, and taco seasoning as written.

Variations

  • Add black beans or corn for more texture.
  • Use spicy Rotel or jalapeños for extra heat.
  • Top with avocado, sour cream, salsa, or crushed tortilla chips.
Close-up of cheesy taco pasta

Tips for Best Results

  • Stir often so the pasta does not stick.
  • Add extra broth if the sauce gets too thick before the pasta is tender.
  • Freshly grated cheese melts more smoothly.
  • Remove the skillet from the heat before stirring in the cheese.
  • Check pasta doneness since skillet sizes and pasta shapes vary.

FAQs

Can I use ground beef instead of chicken?

Yes. Skip the olive oil and drain excess grease after browning the beef.

Can I use another pasta shape?

Yes. Small shells or elbow macaroni work well. Adjust the cooking time and add broth as needed.

What can I add to cheesy taco pasta?

Try black beans, corn, fresh tomatoes, jalapeños, green onions, avocado, or sour cream.

How should I store leftovers?

Refrigerate in an airtight container for 3-4 days. Reheat gently with a splash of milk or broth.

Can I freeze taco pasta?

Yes. Freeze in an airtight container for 2-3 months. Thaw in the refrigerator and add milk or broth when reheating.

Storage

Refrigerate leftovers in an airtight container for 3-4 days. Reheat on the stovetop or in the microwave with a splash of milk or broth. Freeze for 2-3 months in a freezer-safe container, then thaw in the refrigerator before reheating. The sauce may need extra liquid to become creamy again.

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Quick Steps

NOTE: This section includes a step-by-step guide. Find the full printable recipe in the recipe card below.

  1. Brown the ground meat with onion and garlic.
  2. Stir in broth, Rotel, milk, tomato paste, and taco seasoning.
  3. Add pasta, cover, and simmer until tender, stirring often.
  4. Remove from heat, stir in the cheeses, and garnish with cilantro.
Step 1 of preparing cheesy taco pasta
Step 2 of preparing cheesy taco pasta
Step 3 of preparing cheesy taco pasta
Step 4 of preparing cheesy taco pasta
Step 5 of preparing cheesy taco pasta
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Step 7 of preparing cheesy taco pasta
Step 8 of preparing cheesy taco pasta

Make Ahead

Chop the onion, mince the garlic, and grate the cheeses ahead of time. Store covered in the refrigerator. For the best texture, cook the pasta just before serving.

What to Serve with Cheesy Taco Pasta

Serve this cheesy taco pasta with a crisp green salad, salsa, or tortilla chips. For a fun taco-themed meal, try Taco Pasta Salad or offer bowls of sour cream, jalapeños, and avocado for everyone to add their favorite toppings.

If You Enjoyed This Recipe

If you enjoy cheesy, comforting dinners, try our Mexican Cornbread Casserole for another hearty family meal. The Beef and Bean Enchilada Casserole is packed with familiar Tex-Mex flavors, while Creamy Mexican Green Spaghetti is a fun pasta-night change. For a cozy dinner, make Easy Chicken Taco Soup or Mexican Chicken and Rice Soup. And if you’re feeding a hungry crowd, Mexican Pot Roast with Borracho Beans is another favorite.

Looking for even more dinner inspiration? Visit our Recipe Index to find something delicious for every day of the week.

Cheesy taco pasta in a skillet

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Servings: 6 servings

One-Pot Cheesy Taco Pasta

By Jamie Sherman
Creamy, cheesy taco pasta made in one skillet with ground chicken or beef, Rotel, taco seasoning, and tender pasta shells. Ready in under 30 minutes.
Prep: 10 minutes
Cook: 17 minutes
Total: 27 minutes
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Equipment

Ingredients 

  • 1 pound ground chicken, or ground beef
  • ¼ cup onion, finely diced
  • 2 cloves garlic, minced
  • 2 tablespoons olive oil, omit if using ground beef
  • 2 cups beef broth, plus more as needed
  • 1 can Rotel tomatoes with green chilies, (10 ounces), undrained
  • 1 cup whole milk, room temperature
  • 2 tablespoons tomato paste
  • 1 packet taco seasoning, (1-ounce)
  • 8 ounces medium pasta shells, uncooked
  • 1 cup cheddar cheese, shredded
  • 1 cup Monterey Jack cheese, shredded
  • fresh cilantro, for garnish

Instructions 

  • In a large skillet over medium heat, cook the ground chicken, onion, and garlic in olive oil for 7-10 minutes, stirring and breaking up the meat, until the chicken is fully cooked. If using ground beef, omit the oil and drain excess grease after browning.
    1 pound ground chicken, ¼ cup onion, 2 tablespoons olive oil, 2 cloves garlic
  • Add broth, undrained Rotel, milk, tomato paste, and taco seasoning. Stir and bring to a boil.
    2 cups beef broth, 1 can Rotel tomatoes with green chilies, 1 cup whole milk, 2 tablespoons tomato paste, 1 packet taco seasoning
  • Stir in the uncooked pasta shells. Cover, reduce heat to low-medium, and simmer for 10-12 minutes, or until the pasta is tender, stirring often to prevent sticking. Add a splash more broth if the skillet gets too dry.
    8 ounces medium pasta shells
  • While the pasta cooks, shred the cheeses. Check the pasta for doneness and cook a little longer if needed.
  • Turn off the heat. Stir in cheddar and Monterey Jack until melted and creamy. Garnish with cilantro and serve.
    1 cup cheddar cheese, 1 cup Monterey Jack cheese, fresh cilantro

Notes

🥡 Storage: Refrigerate leftover taco pasta in an airtight container for 3-4 days.
♨️ Reheating: Reheat gently on the stovetop or in the microwave until hot. Add a splash of milk or broth to loosen the sauce, and stir in a little more cheese if desired.
❄️ Freezing: Freeze in an airtight, freezer-safe container for 2-3 months. Thaw overnight in the refrigerator. The pasta may soften and the sauce may separate slightly.
💡 Tips for Best Results: Stir the pasta often to prevent sticking, and add broth as needed if the skillet gets dry. Freshly grated cheese melts more smoothly. Remove the skillet from the heat before stirring in the cheese.
🍳 Alternate Cooking Methods: No alternate cooking method has been tested. This recipe is designed for a covered skillet on the stovetop.
♻️ Leftovers: Refresh leftover pasta with milk or broth. Serve with sour cream, sliced jalapeños, salsa, or crushed tortilla chips.
📝 Notes: Ground chicken or beef both work. If using beef, omit the olive oil and drain excess grease. You can prepare the onion, garlic, and shredded cheeses ahead of time. Rotel Chili Fixins adds extra heat; choose mild Rotel for a less spicy version.

Nutrition

Calories: 498kcal, Carbohydrates: 39g, Protein: 30g, Fat: 25g, Saturated Fat: 11g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 10g, Trans Fat: 0.05g, Cholesterol: 105mg, Sodium: 1117mg, Potassium: 810mg, Fiber: 3g, Sugar: 7g, Vitamin A: 1108IU, Vitamin C: 11mg, Calcium: 367mg, Iron: 3mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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Jamie

Jamie Sherman founded Love Bakes Good Cakes in February 2012. She is a self-taught home cook passionate about sharing easy, delicious, and family-friendly recipes. From comforting classics to irresistible desserts, I believe homemade food brings people together. Join me on my journey of creating and sharing meals that bring joy to every table!

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