Cheesy Beef Taco Pasta Recipe: One-Pot Tex-Mex Skillet

Cheesy Beef Taco Pasta is a comforting, family-friendly meal that blends bold taco seasonings with a creamy, cheesy pasta base. Ready in under 30 minutes, it uses simple pantry staples—ground beef, taco seasoning, Velveeta and shredded cheddar—paired with small pasta shells to capture and hold the sauce. It’s perfect for busy weeknights, potlucks, or any time you want a warm, satisfying dish that appeals to both kids and adults.

Ingredients

• 3 pounds ground beef
• 1 box small pasta shells (about 16 oz)
• 1 block (16 oz) Velveeta cheese, cut into cubes
• 1/2 cup sharp cheddar cheese, shredded
• 2 packets taco seasoning
• 1 can original Rotel (10 oz), undrained
• 1/2 cup milk

Optional substitutions:

• Use ground turkey for a leaner protein.
• Replace pasta with a gluten-free alternative if needed.
• Swap Velveeta for another melting processed cheese if preferred.
• Choose mild Rotel or drained tomatoes for less heat.

Instructions

Step 1: Prepare the ground beef

Heat a large skillet over medium heat and brown the ground beef, breaking it into small pieces as it cooks. Cook until no pink remains. Drain excess fat to keep the sauce from becoming greasy.

Step 2: Cook the pasta

While the beef cooks, bring a large pot of salted water to a boil. Add the small pasta shells and cook according to package directions until al dente. Drain and set aside.

Step 3: Make the cheese sauce

Lower the skillet heat to low. Add the cubed Velveeta and the 1/2 cup of milk, stirring constantly until the cheese melts and forms a smooth sauce. Keep the heat low to prevent the cheese from separating.

Step 4: Combine pasta and beef

Add the drained pasta to the skillet and stir to coat with the cheese sauce. Return the cooked ground beef to the skillet and combine thoroughly.

Step 5: Add taco seasoning and Rotel

Sprinkle the taco seasoning over the pasta mixture, then pour in the entire can of Rotel (including juices). Stir until everything is evenly seasoned and heated through; the tomatoes and chiles in Rotel add fresh acidity and a zesty note.

Step 6: Finish with cheddar

Sprinkle the shredded sharp cheddar over the pasta and stir until it melts into the mixture, creating a richer, layered cheese flavor.

Step 7: Serve

Serve hot. Garnish with chopped cilantro, sliced green onions, or a dollop of sour cream if desired. This dish pairs well with tortilla chips or a crisp side salad.

• Use freshly shredded cheddar for the best melt and flavor; pre-shredded cheese often contains anti-caking agents that affect texture.
• Add diced bell peppers, onions, or corn to the beef while browning for extra color and nutrition.
• For more heat, include a chopped jalapeño or use spicy Rotel. To reduce spice, use mild Rotel or drain the can before adding.
• Cook pasta to al dente — it will absorb some sauce while resting, so avoid overcooking.
• If the sauce thickens after refrigeration, stir in a splash of milk when reheating to restore creaminess.