Getting a comforting, flavorful meal on the table in about 30 minutes is a winner in my book, and this Spicy Taco Pasta Skillet Recipe fits just right. It’s the perfect blend of creamy, cheesy, and spicy, all cooked up in one pot – no mess, no fuss.
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Why You'll Love This Recipe
This Spicy Taco Pasta Skillet Recipe quickly became one of my go-tos when I want something that feels indulgent but doesn’t require sitting in the kitchen forever. It’s cheesy, spicy, and so satisfying, plus the one-pot method means minimal cleanup – which is always a huge bonus for me.
- One-pot wonder: You cook everything in a single skillet, saving time and dishes.
- Rich, layered flavors: The combo of Velveeta, cheddar, and Monterey Jack gives this dish a creamy, melty texture that pairs beautifully with the taco spices.
- Customizable heat level: You can easily adjust the spice by choosing milder Rotel tomatoes or adding jalapeños for an extra kick.
- Kid-friendly with a grown-up twist: It’s perfect for family dinners, and you can sneak in extra veggies to please the little ones without sacrificing flavor.
Ingredients & Why They Work
This recipe uses familiar ingredients that come together for a creamy, spicy, and comforting meal. Each adds its own magic – the cheeses melt into a luscious sauce, the taco seasoning brings that classic southwestern zing, and the combination of beef and broths creates a flavorful base that the pasta soaks right up.
- Cheddar cheese: Adds a sharp, dependable flavor with great melting properties.
- Monterey Jack cheese: Gives creaminess and balances the sharp cheddar with its mild taste.
- Velveeta cheese: The secret to ultra-smooth, velvety sauce that blends beautifully into the skillet.
- Ground beef: Provides hearty protein and a savory base for the taco flavors.
- Butter: Helps sauté garlic and adds richness.
- Garlic: Infuses the whole dish with an aromatic depth.
- Taco seasoning: The star spice blend that brings the dish to life with chili, cumin, and paprika notes.
- Worcestershire sauce: A punch of umami that deepens the savory flavors.
- Tomato paste: Concentrated tomato flavor that thickens and brightens the sauce.
- Beef broth and chicken broth: They combine for a rich, layered liquid base.
- Whole milk: Adds creaminess and helps melt the cheeses smoothly.
- Rotel tomatoes with green chilies: Brings acidity and spicy brightness.
- Medium pasta shells: Their shape traps sauce perfectly; plus, they cook quickly in the same pot.
Make It Your Way
I love adding a handful of corn or black beans in at the same time as the pasta to sneak in some veggies without fuss. And if you’re feeling spicy, a few sliced jalapeños always kick the heat up a notch just right.
- Variation: Sometimes, I swap the ground beef for shredded rotisserie chicken tossed in at the end – it’s a great shortcut and super tender!
- Dairy-free option: Use vegan cheese alternatives and swap whole milk for coconut milk for a creamy dairy-free spin.
- Vegetarian twist: Skip the meat entirely and add extra beans and veggies like bell peppers or zucchini to make this dish just as hearty.
Step-by-Step: How I Make Spicy Taco Pasta Skillet Recipe
Step 1: Shred Your Cheeses and Set Aside
I always shred my cheddar and Monterey Jack fresh from blocks because I find pre-shredded cheese has that weird coating that prevents it from melting smoothly. Let those sit at room temperature so they’ll melt faster when stirred in at the end.
Step 2: Brown the Ground Beef
Heat a high-walled pot or Dutch oven over medium-high heat. Add the ground beef and cook it until nicely browned, breaking it up with a wooden spoon as it cooks. Once it’s cooked through, drain off any excess grease to avoid a greasy sauce later.
Step 3: Sauté Garlic and Build Flavor
Reduce heat to medium and melt butter right in the same pot. Toss in minced garlic and sauté for about a minute until fragrant but not browned. This little step wakes up those flavors before we add the liquids and spices.
Step 4: Add Seasonings and Liquids
In goes the taco seasoning, Worcestershire sauce, tomato paste, beef broth, chicken broth, whole milk, and undrained Rotel tomatoes. Stir everything to combine and bring it up to a gentle boil. This mixture forms the flavorful base that the pasta will cook in.
Step 5: Cook the Pasta
Add your pasta shells and push them down so they’re submerged in the liquid. Cover the pot and let the pasta cook according to the package instructions, about 10-12 minutes. Slide a silicone spatula along the bottom halfway through to prevent sticking or burning – this is key to keeping a smooth skillet.
Step 6: Melt in the Cheeses
Once the pasta is tender, reduce the heat to low. Slowly stir in the shredded cheddar, Monterey Jack, and Velveeta cubes until everything melts into a creamy, spicy sauce. Don’t rush this step – stirring gently helps keep the sauce luxuriously smooth.
Step 7: Serve and Enjoy
There will be plenty of sauce right away, but it thickens as it stands and the pasta soaks it up. Serve hot and let your guests add their favorite garnishes for a perfect taco pasta experience.
Top Tip
After making this Spicy Taco Pasta Skillet Recipe dozens of times, I’ve picked up a few tricks that make all the difference between a good dish and a soul-warming one.
- Cheese choice matters: Freshly shredded cheese melts into a silky sauce, while pre-shredded can result in clumping because of anti-caking agents.
- Keep stirring halfway: Don’t skip sliding the spatula along the bottom halfway through cooking the pasta - it stops sticking and burning, giving you a flawless skillet every time.
- Don’t overcook the pasta: Check doneness a minute or two before the package suggests, and add extra cooking time in short increments—overcooked pasta will get mushy as it sits.
- Room temp milk and cheese: Adding cold dairy can cause the sauce to seize or split, so let those ingredients come to room temperature for the best melt.
How to Serve Spicy Taco Pasta Skillet Recipe
Garnishes
I usually finish mine with a sprinkle of fresh cilantro and a dollop of sour cream or avocado crema for creaminess and a cool contrast to the spice. A squeeze of lime brightens it all perfectly, and a few chopped green onions add a nice crisp bite.
Side Dishes
Because this skillet is so filling and saucy, I like to keep sides fresh and simple—a crisp green salad with a tangy vinaigrette or some crunchy tortilla chips for scooping go perfectly.
Creative Ways to Present
For parties, I’ve scooped the Spicy Taco Pasta into small tortilla bowls and topped each with a swirl of sour cream and a sprinkle of pico de gallo — it’s always a crowd-pleaser that looks way fancier than it is!
Make Ahead and Storage
Storing Leftovers
Leftovers refrigerate beautifully in an airtight container for up to 3 days. I like to add a splash of milk or broth when reheating to loosen up the sauce and keep it creamy.
Freezing
I’ve successfully frozen this dish in portioned containers, perfect for quick meals later on. Just thaw overnight in the fridge and reheat gently on the stove with a splash of broth to revive that silky sauce.
Reheating
Reheat on the stovetop over medium-low heat, stirring frequently, and add a little milk or broth if the sauce seems too thick or sticky. This helps the cheese stay smooth and delicious instead of drying out.
Frequently Asked Questions:
Absolutely! While medium pasta shells work best to hold the sauce, you can use rotini, penne, or bow tie pasta. Just keep an eye on cooking times, as they might vary slightly.
Velveeta adds a smooth creaminess that’s hard to beat, but if you don’t have it on hand, you can substitute with an extra ¾ cup of shredded cheese. Just shred it fresh for the best melt.
Yes! You can omit the ground beef and add extra beans, corn, or chopped veggies like bell peppers and zucchini for a hearty vegetarian version. Adjust the broth quantities as needed.
The spice level mainly comes from the Rotel tomatoes with green chilies and the taco seasoning. It’s spicy enough to please those who like a little heat but can be toned down by using mild Rotel or reducing the taco seasoning. You can also add jalapeños if you want more.
Final Thoughts
This Spicy Taco Pasta Skillet Recipe has become a comforting staple in my kitchen, a warm bowl of cheesy, spicy goodness that’s easy enough for weeknights but impressive enough to share with friends. I hope it becomes a favorite in your home too – it’s like a little fiesta in every bite, no stress required.
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Delicious Recipe
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Total Time: 30 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Mexican-American
- Diet: Low Lactose
Description
This One Pot Taco Pasta is a creamy, cheesy, and flavorful dish combining taco-seasoned ground beef, tender pasta shells, and a blend of cheeses in a rich tomato and broth sauce. Perfect for a quick and hearty meal that requires minimal cleanup.
Ingredients
Cheeses
- 1 cup Cheddar cheese, shredded
- 1 cup Monterey Jack cheese, shredded
- 4 oz Velveeta cheese, cut into cubes (equal to ⅓ cup) or ¾ cup shredded cheese as substitute
Main Ingredients
- 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 temperature
- 1 (10 oz) can Rotel tomatoes with green chilies, undrained
- ½ lb Medium pasta shells
Instructions
- Prepare Cheese: Shred the cheddar and Monterey Jack cheese from blocks and set aside at room temperature for easier melting during cooking.
- Cook Ground Beef: In a high-walled pot or Dutch oven over medium-high heat, cook and crumble the ground beef until browned. Drain excess grease and set beef aside.
- Sauté Garlic: Melt butter in the same pot, add minced garlic, and cook for 1 minute until fragrant.
- Add Remaining Ingredients: Add the taco seasoning, Worcestershire sauce, tomato paste, beef broth, chicken broth, whole milk, Rotel tomatoes (undrained), and cooked ground beef to the pot. Stir well to combine.
- Cook Pasta: Bring mixture to a gentle boil. Add the pasta, ensuring it is submerged in the liquid. Cover the pot and cook according to the pasta package instructions (about 12 minutes), sliding a silicone spatula along the bottom halfway through to prevent sticking.
- Check Doneness: Remove the cover and test a pasta shell for doneness. If not fully cooked, cover and continue cooking until desired tenderness is reached.
- Add Cheese: Reduce heat to low and gradually stir in the shredded cheeses until fully melted and the sauce is creamy.
- Serve: Allow the sauce to thicken slightly as it stands. Serve once desired consistency is obtained and enjoy your hearty taco pasta.
Notes
- This recipe makes a lot of sauce, which adds creaminess and flavor; feel free to adjust to more than ½ lb pasta if preferred.
- You can use all chicken broth or all beef broth instead of a combination based on availability and taste preference.
- For best melting, shred cheese from blocks; pre-shredded cheese does not melt as smoothly.
- Other pasta shapes like rotini, penne, or bow tie can be used; adjust cooking times as per package instructions.
- Substitute diced or shredded chicken for ground beef for a lighter variation, adding it at the end of cooking to avoid toughness.
- Optional additions include corn, bell peppers, black beans, or jalapenos to increase flavor and texture variety.
- Try the Chicken Fajita Pasta recipe for another delicious one pot meal option.
Nutrition
- Serving Size: 1 serving
- Calories: 490 kcal
- Sugar: 5 g
- Sodium: 720 mg
- Fat: 26 g
- Saturated Fat: 14 g
- Unsaturated Fat: 10 g
- Trans Fat: 0.5 g
- Carbohydrates: 35 g
- Fiber: 3 g
- Protein: 26 g
- Cholesterol: 80 mg
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