Sam's Recipes

Taco Pasta - (One Pot!)

6 servings


5 minutes

active time

30 minutes

total time


1 cup Cheddar cheese (shredded)

1 cup Monterey Jack Cheese (shredded)

4 oz. Velveeta cheese (cut into cubes, equal to 1/3 cup* can sub with ¾ cup shredded cheese)

1 lb. Ground Beef (85% lean)

1 Tablespoon Butter

2 cloves Garlic (minced)

1 oz. packet Taco Seasoning

1 Tablespoon Worcestershire sauce

2 Tablespoons Tomato paste

1 cup Beef broth

1 cup Chicken broth

1 cup Whole milk (at room temp)

1 (10 oz.) can Rotel Tomatoes with green chilies (undrained)

½ lb. Medium pasta shells (see notes)


Shred the cheddar and Monterey Jack cheese from a block and set aside. It should be near room temperature when added to the pasta sauce.

Cook and crumble the ground beef over medium-high heat in a high-walled pot or dutch oven. Drain grease.

Melt the butter in the same pot and add and garlic. Cook for 1 minute.

Add all remaining ingredients except the cheese and pasta. Stir to combine.

Bring to a gentle boil. Add the pasta and submerge it in the liquid. Cover and cook according to package instructions. Slide a silicone spatula along the bottom of the pot halfway through to lift any ingredients that may be settling to the bottom.

Remove cover and ensure the pasta is sufficiently cooked. Taste-test a noodle for doneness before proceeding If needed, cover and cook longer, until your desired doneness is obtained.

Turn heat to low. Gradually stir in cheese until melted.

There will be plenty of sauce but it will thicken upon standing and the pasta will continue to absorb it.

Serve once desired consistency is obtained.


Serving Size



503 kcal

Total Fat

22 g

Saturated Fat

13 g

Unsaturated Fat

7 g

Trans Fat

1 g


100 mg


1352 mg

Total Carbohydrate

39 g

Dietary Fiber

3 g

Total Sugars

8 g


37 g

6 servings


5 minutes

active time

30 minutes

total time
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