This creamy Mexican Pasta recipe transforms your weeknight dinner routine with its vibrant flavors and effortless one-pot cooking. Imagine tender pasta shells embraced by a rich, cheesy taco sauce, perfectly combined with seasoned ground beef and juicy tomatoes. This isn’t just a meal; it’s a fiesta in a bowl, ready in just 30 minutes!
Craving more Mexican-inspired pasta dishes? Be sure to explore our equally delightful Taco Lasagna and Taco Stuffed Shells recipes!
A wooden spoon scooping up taco pasta from a pot.
What is Mexican Pasta?
Mexican Pasta, often called Taco Pasta, is a comforting and flavorful dish that cleverly blends the ease of pasta night with the zesty taste of Mexican cuisine. It’s essentially a deconstructed taco in pasta form, taking inspiration from taco seasonings and ingredients to create a uniquely satisfying meal. Think of it as a much tastier and homemade upgrade to boxed hamburger helper, but with a vibrant Mexican twist! This one-pot wonder simplifies cooking and clean-up, making it a go-to recipe for busy families and anyone who loves delicious, fuss-free dinners.
Why You’ll Love This Mexican Pasta Recipe
This recipe is a game-changer for several reasons:
- One-Pot Wonder: Say goodbye to mountains of dishes! Everything cooks together in a single pot, making cleanup a breeze.
- 30-Minute Meal: From prep to plate, this Mexican pasta is ready in just half an hour, perfect for those hectic weeknights.
- Family-Friendly Flavors: The mild taco seasoning and cheesy sauce appeal to even the pickiest eaters, making it a guaranteed crowd-pleaser.
- Customizable: Easily adapt this recipe to your liking with different cheeses, pasta shapes, or added veggies.
- Make-Ahead Friendly: Mexican pasta reheats beautifully, making it ideal for meal prepping or leftovers.
Simple Steps to Make Mexican Pasta
For detailed ingredient measurements and full instructions, please refer to the recipe card at the bottom of this post.
Step 1: Brown the Beef and Sauté Aromatics
Begin by browning your ground beef in a large pot or Dutch oven over medium-high heat. Ensure to crumble the beef as it cooks. Once browned, drain off any excess grease. Return the pot to the heat, add butter and minced garlic, and cook for about a minute until fragrant.
Step 2: Build the Flavorful Taco Sauce
Add taco seasoning, Worcestershire sauce, and tomato paste to the pot. Stir well to coat the beef and garlic mixture. Next, pour in beef broth, chicken broth, and whole milk, followed by a can of undrained Rotel tomatoes with green chilies. Bring the sauce to a gentle boil.
A pot with ground beef being browned and drained, illustrating the first steps of making Mexican Pasta.
Step 3: Cook the Pasta to Perfection
Stir in the pasta shells, making sure they are fully submerged in the flavorful sauce. Cover the pot and cook according to the pasta package directions, or until the pasta is al dente, stirring occasionally to prevent sticking.
Step 4: Stir in Cheesy Goodness
Once the pasta is cooked, reduce the heat to low. Gradually add your shredded cheddar, Monterey Jack, and cubed Velveeta cheese (or your preferred cheese substitutes), stirring continuously until all the cheese is melted and the sauce is creamy and smooth.
Pasta shells being added to the taco sauce in a pot, showing how to combine ingredients for Mexican Pasta.
Step 5: Serve and Enjoy!
Your delicious Mexican Pasta is ready to serve! The sauce will be generous and may thicken slightly as it stands. Serve hot and garnish with your favorite taco toppings, if desired.
Melted cheese being stirred into the cooked pasta and taco sauce, creating the creamy texture of Mexican Pasta.
Pro Tips for the Best Mexican Pasta
- Pasta to Sauce Ratio: This recipe is designed to be saucy! If you prefer a pasta with less sauce, start with slightly less broth or use a bit more pasta (around ¾ lb instead of ½ lb).
- Broth Options: Feel free to use all chicken broth or all beef broth if you don’t have both on hand. Vegetable broth can also be used for a lighter flavor.
- Cheese is Key: For the creamiest results, shred your cheeses from blocks at home. Pre-shredded cheese often contains cellulose, which can prevent it from melting as smoothly. Monterey Jack, Mozzarella, Colby Jack, or Pepper Jack are all excellent choices.
- Pasta Variety: While pasta shells are classic, you can experiment with other short pasta shapes like rotini, penne, elbow macaroni, or bow tie pasta. Adjust cooking time according to the pasta package instructions.
- Protein Swaps: Ground chicken or turkey can easily replace ground beef. You can also use pre-cooked shredded chicken, just stir it in at the end to heat through. For a vegetarian option, consider using black beans or lentils instead of meat.
- Spice it Up (or Down): Adjust the amount of taco seasoning to control the spice level. For extra heat, add a pinch of cayenne pepper, diced jalapeños, or a dash of hot sauce. For a milder version, use a mild taco seasoning and omit the green chilies or use mild Rotel tomatoes.
- Veggie Boost: Stir in your favorite vegetables! Corn, bell peppers, black beans, diced zucchini, or onions are all fantastic additions. Add them when you add the pasta to ensure they cook through.
Serving Suggestions for Mexican Pasta
Mexican Pasta is a complete meal on its own, but you can elevate your dining experience with these serving ideas:
- Toppings Galore: Set up a taco topping bar! Offer shredded lettuce, diced tomatoes, sour cream, guacamole, salsa, black olives, cilantro, and green onions.
- Side Salad: A refreshing side salad with a light vinaigrette provides a nice contrast to the richness of the pasta.
- Garlic Bread or Breadsticks: Perfect for soaking up that delicious taco sauce.
- Mexican Cornbread: Complement the Mexican flavors with a side of sweet and savory cornbread.
Storage and Reheating Instructions
- Refrigerate: Store leftover Mexican Pasta in an airtight container in the refrigerator for up to 3 days.
- Freeze: For longer storage, freeze in an airtight, freezer-safe container for up to 3 months. Thaw overnight in the refrigerator before reheating.
- Reheating: Reheat gently in a saucepan over medium-low heat, adding a splash of milk or broth if needed to loosen the sauce. You can also reheat individual portions in the microwave.
A serving of creamy Mexican Pasta with pasta shells, ground beef, and tomatoes on a white plate.
Tools You Might Need
- Large Pot or Dutch Oven
- Cutting Board
- Chef’s Knife
- Measuring Cups and Spoons
- Cheese Grater
Craving More Easy Dinner Recipes? Try These!
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Image of Taco Spaghetti recipe, linking to a similar taco-inspired pasta dish. Taco Spaghetti
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Mexican Pasta Recipe (One-Pot!)
Prep Time: 5 minutes
Cook Time: 25 minutes
Total Time: 30 minutes
Yields: 6 servings
Ingredients
- 1 cup Cheddar cheese, shredded
- 1 cup Monterey Jack Cheese, shredded
- 4 oz. Velveeta cheese, cubed (or ¾ 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, room temperature
- 1 (10 oz.) can Rotel Tomatoes with green chilies, undrained
- ½ lb. Medium pasta shells (see notes for substitutions)
Instructions
- Shred cheddar and Monterey Jack cheese and set aside. Ensure they are close to room temperature for best melting.
- In a large pot or Dutch oven, cook and crumble ground beef over medium-high heat until browned. Drain any excess grease.
- Melt butter in the same pot, add minced garlic, and cook for 1 minute until fragrant.
- Add taco seasoning, Worcestershire sauce, and tomato paste. Stir to combine and coat the beef mixture.
- Pour in beef broth, chicken broth, and whole milk. Add undrained Rotel tomatoes. Stir to combine and bring to a gentle boil.
- Add pasta shells, ensuring they are submerged in the liquid. Cover and cook according to package directions, or until pasta is al dente, stirring occasionally to prevent sticking.
- Remove lid and check pasta for doneness. Cook longer if needed, until desired tenderness is reached.
- Reduce heat to low. Gradually stir in shredded cheddar, Monterey Jack, and Velveeta cheese until completely melted and the sauce is smooth and creamy.
- Serve immediately. The sauce will thicken as it sits and the pasta absorbs more sauce.
Recipe Notes
- Cheese Tips: Shred cheese from blocks for optimal melting. Pre-shredded cheese may not melt as smoothly.
- Broth Options: Use all chicken broth or all beef broth if preferred.
- Pasta Variations: Rotini, penne, and bow tie pasta are great alternatives to shells. Adjust cooking time as needed.
- Protein Swap: Diced or shredded chicken can replace ground beef. Add pre-cooked chicken at the end to heat through.
- Optional Add-ins: Corn, bell peppers, black beans, and jalapeños can be added for extra flavor and texture.
- This recipe is featured in The Cozy Cookbook on page 160!
Nutrition Information
Estimate per serving (recipe yields 6 servings)
- Calories: 503kcal
- Carbohydrates: 39g
- Protein: 37g
- Fat: 22g
- Saturated Fat: 13g
- Polyunsaturated Fat: 1g
- Monounsaturated Fat: 6g
- Trans Fat: 1g
- Cholesterol: 100mg
- Sodium: 1352mg
- Potassium: 722mg
- Fiber: 3g
- Sugar: 8g
- Vitamin A: 1226IU
- Vitamin C: 11mg
- Calcium: 472mg
- Iron: 4mg
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Course: Main Course
Cuisine: American, Mexican
Author: Stephanie
