Cheesy Beef Taco Pasta: Where Tex-Mex Meets Comfort Food Perfection!
Get ready to experience a flavor sensation that perfectly blends the bold, zesty notes of Tex-Mex with the ultimate cozy comfort of a hearty pasta dish! This Cheesy Beef Taco Pasta is an absolute dream come true for busy weeknights, hungry crowds, or anyone craving a deeply satisfying meal. Imagine richly seasoned ground beef, tender pasta, all swimming in an incredibly creamy, dreamy cheese sauce that ties every bite together. It’s truly a one-pot (or one-pan, with pasta cooked separately) wonder that promises big flavor with minimal fuss!
This dish is a vibrant, family-friendly meal that delivers on taste and satisfaction. The well-seasoned beef brings that familiar taco flair, while the generous use of Velveeta creates an unbelievably smooth and velvety cheese sauce that clings to every shell. It’s the kind of meal that will have everyone asking for seconds and singing your praises.
Ingredients:
3 lbs ground beef (lean ground beef or ground chuck)
1 box (about 12-16 oz) small pasta shells (or elbow macaroni, cavatappi, or rotini)
1 block (16 oz) Velveeta cheese, cut into 1-inch cubes
½ cup milk (whole milk or 2% recommended for creaminess)
1 (10 oz) can Rotel diced tomatoes with green chilies, undrained (mild or original, depending on heat preference)
1 (15 oz) can black beans, rinsed and drained
2 tablespoons taco seasoning mix (or 1 packet, about 1 oz)
1 large onion, chopped (optional, but adds flavor)
2-3 cloves garlic, minced (optional, for extra depth)
1 tablespoon olive oil (if needed for browning beef)
Salt and black pepper to taste
Optional Toppings:
Shredded lettuce
Diced fresh tomatoes
Sour cream or Greek yogurt
Salsa
Sliced jalapeños
Chopped fresh cilantro
Crushed tortilla chips
Equipment:
Large skillet or Dutch oven (for beef and sauce)
Large pot (for cooking pasta)
Colander
Spatula or wooden spoon
Instructions:
Cook the Pasta: Bring a large pot of salted water to a rolling boil. Add the pasta shells and cook according to package directions until al dente. Once cooked, drain the pasta in a colander and set aside.
Brown the Ground Beef: While the pasta cooks, heat a large skillet or Dutch oven over medium-high heat. If your ground beef isn’t very lean, you might not need olive oil. Add the 3 lbs ground beef to the hot skillet. Break it up with a spatula and cook until thoroughly browned, crumbling it as it cooks. If using, add the chopped onion and minced garlic during the last 5-7 minutes of browning the beef, cooking until softened and fragrant. Once the beef is fully browned, drain off any excess grease. This is important to prevent a greasy final dish.
Season the Taco Meat: Return the drained ground beef to the skillet. Stir in the 2 tablespoons of taco seasoning mix, ensuring the beef is well coated. Cook for another 1-2 minutes, stirring constantly, to allow the spices to bloom.
Create the Creamy Cheese Sauce: Reduce the heat to low. Add the cubed Velveeta cheese, ½ cup milk, undrained Rotel diced tomatoes with green chilies, and rinsed and drained black beans to the skillet with the seasoned ground beef. Stir continuously over low heat until the Velveeta cheese is completely melted and the sauce is smooth and creamy. This should take about 5-8 minutes. Be patient and keep stirring to prevent scorching.
Combine Pasta and Sauce: Add the cooked and drained pasta shells to the skillet with the cheesy beef and bean mixture. Gently stir everything together until the pasta is fully coated in the creamy sauce and the ingredients are well combined.
Season and Serve: Taste the Cheesy Beef Taco Pasta and season with additional salt and black pepper if needed. Serve immediately in individual bowls. Set out optional toppings like shredded lettuce, diced fresh tomatoes, sour cream, salsa, sliced jalapeños, fresh cilantro, or crushed tortilla chips, allowing everyone to customize their bowl to perfection!
Tips & Variations:
Spice Level: Adjust the heat by choosing mild, original, or hot Rotel. You can also add a pinch of cayenne pepper or extra chili powder to the beef.
Add Veggies: Feel free to stir in a cup of frozen corn, diced bell peppers, or even some cooked and drained spinach with the black beans for added nutrition and color.
Different Cheese: While Velveeta gives the signature creamy texture, you can experiment with a blend of shredded cheddar and Monterey Jack for a sharper, stretchier cheese sauce, though the texture will be different.
Make Ahead: The seasoned ground beef can be prepared a day in advance and stored in the refrigerator. Reheat before adding cheese, milk, and pasta.
Leftovers: Store leftover Cheesy Beef Taco Pasta in an airtight container in the refrigerator for up to 3-4 days. Reheat gently on the stovetop with a splash of milk to restore creaminess.
This Cheesy Beef Taco Pasta is a heartwarming fusion where Tex-Mex meets comfort food—offering boldly seasoned beef, a creamy cheese sauce, and pasta all in one incredibly hearty and satisfying dish. Enjoy your new family favorite!