One-Pot Cheesy Taco Pasta
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.
Servings: 6 servings
Equipment
- Large skillet with lid
- box grater
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
