Taco Pasta Cheesy Delight

This comforting taco pasta dish combines the bold flavors of Mexican tacos with the creamy goodness of pasta. My family requests this hearty meal at least twice a month because it satisfies everyone's cravings for something cheesy, meaty and deliciously filling.

I first created this taco pasta when my kids were going through a phase of wanting either tacos or mac and cheese for dinner every night. This brilliant mashup became our perfect compromise and has been on regular rotation ever since.

Ingredients

• Ground beef: Gives this dish its hearty foundation. Choose 80/20 for the best flavor
• Small pasta shells: Catch all the creamy sauce in their perfect little pockets
• Velveeta cheese: Creates that ultra smooth meltability that makes this dish irresistible
• Sharp cheddar cheese: Adds a deeper flavor dimension to balance the mild Velveeta
• Taco seasoning: Transforms ordinary ingredients into a fiesta of flavors
• Original Rotel tomatoes with green chilies: Provide the perfect amount of zesty kick
• Milk: Helps create that silky smooth texture that coats every bite perfectly

Step-by-Step Instructions

Brown the Beef:

Cook ground beef thoroughly over medium heat until no pink remains about 8 minutes. Break it into small crumbles using a wooden spoon as it cooks. Drain excess grease completely to prevent a greasy final dish.

Prepare the Pasta:

Boil pasta in generously salted water following package directions until al dente usually 8 to 10 minutes. Drain thoroughly but do not rinse to help the sauce adhere better.

Create the Cheese Sauce:

Cut Velveeta into cubes and melt with milk in the same skillet used for beef. Stir continuously over medium low heat for about 5 minutes until completely smooth with no lumps.

Combine Core Elements:

Add the cooked pasta and browned beef to the cheese sauce. Fold everything together gently but thoroughly until all pasta is coated with the creamy mixture.

Season and Spice:

Sprinkle in both packets of taco seasoning and add the entire can of Rotel including liquid. Stir for about 2 minutes until the seasoning is fully incorporated and everything is heated through.

Final Cheese Enhancement:

Sprinkle in the sharp cheddar and fold gently until completely melted usually another 1 to 2 minutes. This adds an extra layer of cheesy flavor and richness.

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The Rotel tomatoes are truly the secret weapon in this recipe. I once tried making it without them when I was out and my son immediately noticed something was missing. The slight tang and subtle heat they provide cannot be replicated with regular diced tomatoes.

Make Ahead Options

This taco pasta can be prepared up to two days ahead and stored in the refrigerator. The flavors actually develop more deeply overnight making it perfect for meal prep. When reheating add a splash of milk and stir gently over medium low heat until hot throughout. You can also portion it into microwave safe containers for quick individual servings during busy weekdays.

Customize Your Pasta

The beauty of this recipe lies in its versatility. For a spicier version substitute hot Rotel for the original or add a diced jalapeño when browning the beef. Vegetarians can replace the ground beef with plant based crumbles or a mixture of black beans and corn. For a lighter version use ground turkey and low fat cheese but be aware the sauce may not be quite as creamy.

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Serving Suggestions

While this taco pasta is certainly hearty enough to stand alone as a complete meal I like to serve it with simple accompaniments. A crisp green salad with lime vinaigrette offers a refreshing contrast to the rich pasta. For an extra touch set out bowls of toppings like diced avocado sliced black olives chopped cilantro and sour cream to let everyone customize their own bowl. Warm tortilla chips on the side provide a satisfying crunch.

Storage Tips

Store any leftover taco pasta in an airtight container in the refrigerator for up to 4 days. The pasta will absorb some of the sauce as it sits so when reheating add a splash of milk and stir gently to return it to its original creamy consistency. This dish also freezes beautifully for up to 3 months just portion it into freezer safe containers and thaw overnight in the refrigerator before reheating.

Frequently Asked Questions

→ Can I use a different type of pasta?

Yes, you can substitute small pasta shells with other types like penne, macaroni, or rotini, which will also work well to hold the sauce.

→ What is the best cheese substitute for Velveeta?

While Velveeta provides a smooth texture, you can use cream cheese or a mix of shredded cheddar and mozzarella for a similar result.

→ Can I make this dish spicier?

To increase the spice level, consider adding diced jalapeños, spicy Rotel, or a dash of hot sauce.

→ Can this dish be made ahead of time?

Yes, you can prepare it in advance, refrigerate it, and reheat it on the stovetop or oven with a splash of milk to restore its creaminess.

→ Is there a vegetarian version of this dish?

You can make it vegetarian by swapping the ground beef with plant-based meat alternatives or adding black beans and sautéed vegetables instead.