Name: Spicy Taco Pasta One Pot Recipe
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Cuisine: Mexican-American
Ingredients: 1 cup Cheddar cheese, shredded; 1 cup Monterey Jack cheese, shredded; 4 oz. Velveeta cheese, cut into cubes (or 3/4 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 temperature; 1 (10 oz.) can Rotel Tomatoes with green chilies, undrained; 1/2 lb. Medium pasta shells

Getting a delicious, hearty dinner on the table takes just about 30 minutes with this Spicy Taco Pasta One Pot Recipe. It’s a total game-changer for busy weeknights when you crave bold Tex-Mex flavors without the fuss.

The image shows a close-up of a creamy pasta dish with three main layers. The bottom layer consists of small, shell-shaped pasta pieces in a light orange sauce with a smooth texture. The middle layer has small chunks of ground meat mixed evenly throughout, blending in the sauce with a slightly crumbly texture. The top layer is scattered with small pieces of bright green parsley, adding a fresh touch. A wooden spoon is partially inserted into the dish on the right side, resting on the pasta and meat. The background surface has a white marbled texture. Photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Spicy Taco Pasta One Pot Recipe
Top Tip
How to Serve Spicy Taco Pasta One Pot Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Spicy Taco Pasta One Pot Recipe

Why You'll Love This Recipe

Honestly, this Spicy Taco Pasta One Pot Recipe has become one of my absolute favorites. It combines everything I love about tacos—savory beef, plenty of cheese, a little kick of spice—mixed right into some creamy pasta. Plus, it’s all done in just one pot, which means less cleanup and more time to relax.

One Pot Wonder: You cook everything in a single pot, saving time and hassle in the kitchen.
Comfort Food with a Kick: The perfect blend of creamy cheese and spicy taco seasoning hits all the right cozy notes.
Flexible and Customizable: You can easily add veggies or switch up the protein to suit your tastes.
Quick and Family Friendly: Ready in about 30 minutes, it’s great for busy nights when everyone’s hungry.

Ingredients & Why They Work

I love how these ingredients come together to create layers of flavor and creamy texture without feeling heavy. Each one plays a role—from the savory depth of broths, to the cheesy melt, and the bright pop of Rotel tomatoes that brings that classic Tex-Mex vibe.

Flat lay of shredded sharp yellow cheddar cheese, shredded creamy white Monterey Jack cheese, cubed pale orange Velveeta cheese, raw ground beef in a neat mound, a small pat of golden butter, two peeled garlic cloves, a small white bowl of rich dark red tomato paste, a small white bowl of deep brown Worcestershire sauce, a small white bowl of golden beef broth, a small white bowl of light golden chicken broth, a small white bowl of whole milk creamy white in color, a small white bowl holding diced Rotel tomatoes with green chilies, and a portion of uncooked medium pasta shells all arranged symmetrically on a clean white ceramic plate and bowls placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Cheddar cheese: Adds sharpness and melts beautifully for that gooey texture.
Monterey Jack cheese: Offers creaminess and a mild flavor that balances the spice perfectly.
Velveeta cheese: Gives a super smooth, creamy finish that’s hard to beat.
Ground beef (85% lean): The base protein that absorbs all those taco flavors while staying juicy.
Butter: Helps soften the garlic and enrich the sauce.
Garlic: A small but mighty flavor booster.
Taco seasoning packet: The hero spice blend that defines the dish’s flavor.
Worcestershire sauce: Adds depth and a subtle umami hit.
Tomato paste: Intensifies tomato flavor and thickens the sauce.
Beef broth & chicken broth: Together they create a rich but balanced base that cooks the pasta.
Whole milk: Makes the sauce luscious without overpowering the spices.
Rotel tomatoes with green chilies: A little heat and a burst of fresh tomato flavor that keeps things lively.
Medium pasta shells: Perfect for soaking up all that cheesy, spicy sauce.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

One of the things I love most about this Spicy Taco Pasta One Pot Recipe is how adaptable it is. I often change it up depending on what’s in my fridge—feel free to do the same. It’s your kitchen, your rules!

Variation: Adding corn and black beans gives it a lovely texture contrast and extra fiber. I sometimes toss in bell peppers for freshness and crunch.
Protein swap: On leaner days, shredded chicken works beautifully instead of beef—just adjust the cooking steps accordingly.
Spice level: If you like it really spicy, add some chopped jalapeños or a splash of hot sauce at the end.
Pasta shapes: Don’t feel tied to shells—you could try elbow macaroni or even penne. Just watch the cooking times.

Step-by-Step: How I Make Spicy Taco Pasta One Pot Recipe

A white bowl filled with about two layers of shell pasta covered in a thick red sauce mixed with ground meat bits, giving it a chunky texture. The pasta shells are light yellow and some are partly filled with sauce. Small green herb pieces are sprinkled on top, adding a fresh color contrast. A silver fork rests inside the bowl on the right side, slightly lifting some pasta. The bowl sits on a white marbled surface. photo taken with an iphone --ar 2:3 --v 7

Step 1: Shred the Cheese and Prep Your Ingredients

I like to start by shredding the cheddar and Monterey Jack cheese. Shredding from blocks gives you a better melt than pre-shredded, which often has anti-caking agents. Set your cheese aside so it’s ready when the pasta’s perfectly cooked—timing is everything here!

Step 2: Brown the Ground Beef

In a large pot over medium heat, cook and crumble the ground beef until it’s no longer pink. Once browned, drain off any excess grease to keep the dish from getting greasy, but leave some for flavor. This step locks in the rich taco flavor later.

Step 3: Build the Sauce

Lower the heat and melt the butter right in the same pot. Then, stir in minced garlic until fragrant—don’t rush this or the garlic might burn! Next, add your taco seasoning, Worcestershire sauce, and tomato paste, stirring them together to combine. Pour in the beef broth, chicken broth, whole milk, and undrained Rotel tomatoes.

Bring everything to a gentle boil; this is where the magic starts to happen as the pasta will absorb those spicy, cheesy flavors.

Step 4: Add Pasta and Cook Until Tender

Stir in the pasta shells and cover the pot. You’ll want to cook for about 10-12 minutes, stirring once halfway through so nothing sticks. The pasta should be tender but still hold its shape—perfect for soaking up the sauce without turning mushy.

Step 5: Melt in the Cheese

Turn the heat to low and gradually add your shredded cheese and Velveeta cubes, stirring gently. This slow melt prevents clumping and ensures the sauce becomes creamy and smooth. Adjust the sauce consistency with a splash of milk or broth if it feels too thick for your liking.

Step 6: Serve and Enjoy!

Ladle it into bowls and get ready for that comforting, spicy, cheesy goodness. My family always dives right in at this point—sometimes I have to remind them to take a breath between bites!

Top Tip

Over the years of making my Spicy Taco Pasta One Pot Recipe, I’ve learned that timing and quality ingredients truly make all the difference. These tips will help you nail it every time.

Freshly Shredded Cheese: Pre-shredded cheese can contain stabilizers that prevent melting smoothly, so shred your own for the creamiest sauce.
Stir Often, But Gently: When cooking the pasta, stir carefully to avoid sticking but don’t rush or break the pasta.
Use Room Temperature Milk: This helps avoid curdling when you add it into the hot sauce mixture.
Don’t Overcook Pasta: Overcooked pasta will turn mushy and drown in sauce. Remove from heat the moment it’s tender but still holds its shape.

How to Serve Spicy Taco Pasta One Pot Recipe

The image shows two stages of cooking ground meat in a white pot on a white marbled surface. On the left side, browned ground meat fills the pot, with a black slotted spatula resting inside, the meat pieces are small and crumbly with a dry texture. On the right side, the pot contains a thick red-orange sauce with visible small pieces of meat and whole tomato chunks, creating a rich, smooth surface with swirls of lighter creamy color. A white and red spatula is partly submerged in the sauce. Photo taken with an iphone --ar 2:3 --v 7

Garnishes

I love topping this pasta with freshly chopped cilantro and a squeeze of lime to brighten all those rich flavors. A dollop of sour cream or a sprinkle of diced green onions adds a fresh cool note that balances the spice perfectly.

Side Dishes

Since the pasta is filling and flavorful, I usually serve it with a simple side salad — crisp romaine with a tangy vinaigrette works beautifully. Cornbread or garlic bread on the side makes the meal feel extra special when you’ve got guests.

Creative Ways to Present

For parties, I’ve served this Spicy Taco Pasta One Pot Recipe in cupcake liners or mini mason jars for easy grabbing. Layering with some crushed tortilla chips on top adds delicious crunch and a fun taco twist everyone loves.

Make Ahead and Storage

Storing Leftovers

I store any leftovers in an airtight container in the fridge for up to 3 days. The flavors actually deepen overnight, making the second serving even tastier. Just add a splash of milk when reheating to bring back that creamy texture.

Freezing

This recipe freezes well, though I recommend freezing without the milk and cheese, then adding those fresh when you reheat. That way, you avoid any texture changes. Portion into freezer-safe containers, and it should keep for up to 2 months.

Reheating

Reheating gently on the stovetop over low heat, stirring occasionally, helps maintain creaminess and avoids the sauce separating. If using a microwave, heat in short bursts and stir in between, adding a splash of broth or milk if it seems dry.

Frequently Asked Questions:

Can I make this Spicy Taco Pasta One Pot Recipe vegetarian?

Absolutely! You can substitute the ground beef with plant-based meat crumbles, cooked lentils, or extra beans like black beans or pinto beans. Just add the same seasonings and adjust cooking times as needed.

What pasta works best for this recipe?

Medium pasta shells are ideal because they hold the sauce well, but you can also use elbow macaroni, penne, or rotini. Just be sure to check the package cooking time and adjust accordingly to avoid overcooking.

How spicy is this dish? Can I adjust the heat level?

The heat mainly comes from the taco seasoning and Rotel tomatoes with green chilies, which add a mild to moderate kick. If you want to dial down the spice, use mild Rotel or regular diced tomatoes, and reduce the seasoning slightly. To ramp it up, add jalapeños or hot sauce.

Can I prepare this recipe ahead of time?

Yes! You can prep the cheese and chop any add-ins in advance. The full dish holds well in the fridge and can be reheated for up to three days. For longer storage, freeze the uncooked components separately and assemble when ready.

Final Thoughts

Whenever I’m craving something that feels both comforting and exciting, this Spicy Taco Pasta One Pot Recipe is my go-to. It’s simple enough for weeknights but tasty enough that friends and family always ask for seconds. I can’t wait for you to try it and make it your own—it really feels like a warm, cheesy hug on a plate!