Deliciously Cheesy Beef Taco Pasta

This beefy taco pasta dish brings together bold taco flavors with comforting pasta vibes. Whenever I need to make everyone happy at my table - from taco fans to pasta lovers - this meal never lets me down with its rich creaminess and Mexican-inspired kick.

I came up with this dish during a hectic sports season when I wanted something I could make earlier and warm up later. It soon became what we'd eat before big games because it's filling and satisfying but still super easy to throw together.

Ingredients

• 3 pounds ground beef: gives the dish its hearty backbone and makes it really filling
• 1 box small pasta shells: these tiny cups grab all that yummy sauce
• 1 block Velveeta cheese: makes everything super smooth and brings it all together
• 1 handful sharp cheddar cheese: kicks up the flavor beyond what Velveeta offers alone
• 2 packs taco seasoning: gives you that true taco taste without measuring out spices
• 1 can original Rotel: mixes in tomatoes and green chilies for a touch of heat and tang
• 1/2 cup milk: gets the cheese sauce just runny enough

Step-by-Step Instructions

Brown the Beef:

Toss the ground beef into a big skillet over medium heat and cook until there's no pink left, about 8-10 minutes. Break it into small chunks as it cooks. Pour it through a strainer to get rid of the extra fat so your dish won't end up greasy.

Cook the Pasta:

Get a big pot of salty water boiling hard. Dump in the pasta shells and cook them until they're just tender, around 8 minutes. Don't cook them too long since they'll soften more in the sauce later. Drain them well but skip rinsing so the sauce sticks better.

Create the Cheese Sauce:

Put the skillet back on medium heat and throw in the Velveeta cut into cubes plus the milk. Keep stirring with a rubber spatula, making sure to scrape the bottom so nothing burns. Stir until it's all melted and smooth, about 5 minutes. You want it runny enough to pour but thick enough to coat a spoon.

Combine Components:

Add your drained pasta and cooked beef to the cheese mixture. Gently stir everything together so all the pasta and meat gets covered in that creamy sauce. Turn the heat down low now so the sauce doesn't break.

Season the Mixture:

Sprinkle both taco seasoning packets over everything while you're stirring. Pour in the can of Rotel with all its juice and mix it all up until the seasoning blends in completely. Let it bubble gently for 2 minutes so the flavors can mingle.

Add Final Cheese:

Scatter the sharp cheddar on top and fold it in gently until it melts and gets stringy. This extra cheese brings more flavor and creates that awesome cheese pull when you serve it. Everything should look shiny and well mixed.

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You Must Know

Rotel is what makes this dish special. Some folks might want to swap in plain diced tomatoes, but I always stick with Rotel. Those mild green chilies add just enough kick without being too spicy for kids, and the tomatoes cut through all that cheese with a nice zingy taste.

Make-Ahead Options

This taco pasta gets better with time as all the flavors mix together in the fridge. You can make it up to two days before you need it and keep it in a sealed container. When you want to eat it, warm it slowly on the stove with a splash of milk to make it creamy again. The pasta soaks up some sauce while it sits, so the extra liquid brings back its saucy goodness.

Customization Ideas

Think of this as your starting point for taco night fun. Set out bowls of diced avocado, sour cream, sliced black olives, chopped green onions and fresh cilantro. Let everyone fix their bowl just how they like it. If some people want more heat, they can add hot sauce or red pepper flakes to their own servings instead of making the whole dish spicier.

Lighter Variations

This recipe is pretty indulgent, but you can make it healthier without losing the tasty factor. Try ground turkey or chicken instead of beef. Go for whole wheat pasta or protein-packed pasta for extra nutrition. Cut the Velveeta in half and mix in blended cottage cheese for more protein with less fat. Even with these changes, it'll still taste like comfort food but won't be as heavy.

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Recipe FAQs

→ What other kinds of pasta can I use?

Sure, swap out small pasta shells for options like penne, macaroni, or rotini. Just adjust how long you cook it to fit the type.

→ Is there a Velveeta alternative for this?

Don’t want Velveeta? Mix cream cheese with shredded cheddar to get a creamy taste and texture that’s just as good.

→ Will this dish have a spicy kick?

It’s got a little zing thanks to taco seasoning and Rotel, but it’s mild. Amp up the heat by using spicier tomatoes or sprinkling chili flakes.

→ Can I make this in advance?

Yep! Make it ahead of time and store in the fridge for up to three days. When reheating, add a splash of milk if it seems dry.

→ What sides go with it?

This goes great with garlic bread, roasted veggies, or a crisp side salad to balance out the richness.