Cheesy Beef Taco Pasta

This cheesy beef taco pasta is my family's favorite weeknight solution when we crave Mexican flavors but want something more substantial than tacos. The combination of seasoned ground beef, creamy Velveeta, and pasta creates a comforting dish that disappears in minutes at our dinner table.

I first created this recipe when my teenagers had friends over unexpectedly and I needed to stretch our planned taco night into something more filling. It was such a hit that it's now requested at least twice a month at our house.

Ingredients

• Ground beef creates the hearty base choose 80/20 for best flavor
• Small pasta shells perfect for capturing the cheese sauce in every bite
• Velveeta cheese provides that unmatched creamy meltability
• Sharp cheddar cheese adds depth and tanginess to balance the Velveeta
• Taco seasoning transforms ordinary ingredients into a Mexican inspired feast
• Original Rotel adds the perfect amount of tomatoes and green chilies
• Milk thins the cheese sauce to the ideal consistency

Step-by-Step Instructions

Brown the Beef

Cook 3 pounds of ground beef in a large skillet over medium heat until no pink remains about 8 to 10 minutes. Break the meat into small crumbles as it cooks for the best texture. Drain excess grease to prevent a greasy final dish.

Cook the Pasta

Bring a large pot of salted water to a rolling boil. Add the box of small pasta shells and cook according to package directions until al dente usually 8 to 9 minutes. Drain thoroughly but do not rinse to help the sauce adhere better.

Create the Cheese Sauce

Return the skillet to medium heat and add cubed Velveeta cheese and milk. Stir constantly for about 5 minutes until completely melted and smooth. The milk helps create the perfect pourable consistency.

Combine Components

Add the drained pasta and cooked beef to the cheese sauce. Fold everything together gently but thoroughly ensuring each pasta piece gets coated in the creamy sauce.

Season the Dish

Sprinkle in both packets of taco seasoning and add the entire can of Rotel with its juice. Mix well until the seasoning is evenly distributed throughout the dish about 2 minutes.

Add Final Cheese Layer

Sprinkle the handful of sharp cheddar over the hot mixture and stir until melted completely about 1 minute. This adds a wonderful depth of flavor that complements the smoother Velveeta.

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My family particularly loves the versatility of this dish. My husband adds extra hot sauce to his portion while the kids top theirs with crushed tortilla chips for added crunch. I remember the first time I made it during a snowstorm when we couldn't get to the grocery store. I scrounged together these basic ingredients and created what became an instant family classic.

Make Ahead and Storage

This dish is perfect for meal prepping. You can make it up to three days ahead and store in airtight containers in the refrigerator. When reheating, add a splash of milk to revive the creamy texture and stir well. The flavors actually develop and improve after a day in the refrigerator making the leftovers sometimes even better than the first serving.

Simple Substitutions

For a lighter version substitute ground turkey or chicken for the beef. You may want to add a tablespoon of olive oil when browning leaner meats to maintain moisture. If Velveeta isn't your preference you can use 2 cups of Mexican cheese blend plus 4 ounces of cream cheese for a similar creamy result. Any short pasta works well in this recipe including rotini elbow macaroni or penne.

Serving Suggestions

Turn this comfort food dish into a complete meal by serving with a simple side salad dressed with lime vinaigrette. For a festive presentation set up a toppings bar with diced avocado sliced black olives sour cream chopped cilantro and lime wedges. This allows everyone to customize their bowl. For a fun twist serve in individual cast iron skillets for a restaurant style presentation that keeps portions hot throughout the meal.

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Recipe FAQs

→ Can I use a different type of pasta for this dish?

Yes, you can substitute the small pasta shells with other short pasta shapes like elbow macaroni, rotini, or penne. The key is choosing a shape that will hold the cheesy sauce well.

→ What can I use instead of Velveeta cheese?

If you prefer not to use Velveeta, you can substitute with 8 ounces of cream cheese plus 1-2 cups of shredded cheddar or a similar melting cheese like Monterey Jack. You may need to adjust the milk quantity for proper consistency.

→ Can I make this dish ahead of time?

Yes, this dish reheats well. Store it in an airtight container in the refrigerator for up to 3 days. When reheating, add a splash of milk to refresh the sauce if it seems too thick.

→ How can I make this dish spicier?

For more heat, use Hot Rotel instead of the original version, add diced jalapeños, incorporate a few dashes of hot sauce, or sprinkle in some crushed red pepper flakes to taste.

→ What vegetables can I add to make this dish more nutritious?

Bell peppers, onions, corn, black beans, or diced zucchini would complement the flavors well. Sauté them with the ground beef or add them when incorporating the Rotel tomatoes.

→ Can I freeze this pasta dish?

Yes, though the texture may change slightly upon thawing. Freeze in an airtight container for up to 2 months. Thaw overnight in the refrigerator and reheat gently, adding a little milk to restore creaminess.