Taco Pasta Skillet with Cheesy Beef

Taco Pasta Skillet with Cheesy Beef Recipe is my go-to when I want a hearty, cheesy dinner without a mountain of dishes. It’s that comforting, easy meal that you can whip up in one pot—trust me, you’ll love how quickly the flavors come together!

This image shows a close-up of a pot of creamy pasta soup with multiple layers visible. The base layer is a rich orange creamy sauce, thick in texture and filling most of the pot. Scattered throughout the sauce are many small yellow pasta shells, some whole and some slightly open, giving a soft and smooth texture. Mixed evenly with the pasta are small brown pieces of cooked meat, adding a crumbly and chunky texture. Bright red tomato chunks are also spread across, providing a fresh look. The entire dish is topped with small green bits of chopped herbs, adding a pop of color. A wooden spoon is partially submerged in the soup, showing the creamy sauce dripping slightly off its side. The setting is against a black marbled surface. 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 Taco Pasta Skillet with Cheesy Beef Recipe
Top Tip
How to Serve Taco Pasta Skillet with Cheesy Beef Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Delicious Recipe

Why You'll Love This Recipe

Honestly, this Taco Pasta Skillet with Cheesy Beef Recipe ticks all the boxes for busy weeknights or any time you crave rich, cheesy comfort food that feels like a little fiesta on your plate. I’ve made this countless times and still get excited about the melty cheese and bold flavors. Here’s why you’ll adore it too:

One-Pot Wonder: You cook everything in one skillet, which means less cleanup and more time enjoying your meal.
Creamy & Cheesy Goodness: The combo of cheddar, Monterey Jack, and Velveeta (or extra shredded cheese) creates a dreamy sauce that coats every bite.
Taco Flavor Made Easy: Using taco seasoning and Rotel tomatoes gives you that classic taco flavor without needing a full taco assembly line.
Super Flexible: You can swap out pasta shapes, add veggies, or even try shredded chicken instead of beef—making it truly your own.

Ingredients & Why They Work

Let’s break down the ingredients that make this Taco Pasta Skillet with Cheesy Beef Recipe come alive. Each one adds a layer of flavor or creamy texture, and together they create a perfect family-friendly dish. Plus, I’ve sprinkled in a few tips to make shopping and prep even easier!

Flat lay of a small mound of shredded bright orange cheddar cheese, a small mound of shredded creamy white Monterey Jack cheese, a few cubes of smooth pale yellow Velveeta cheese, a portion of raw ground beef with a deep red color and some marbling, a small pat of rich yellow butter, two peeled garlic cloves, a small white bowl filled with bright red tomato paste, a small white bowl containing dark brown Worcestershire sauce, a small white bowl with clear golden beef broth, a small white bowl with pale golden chicken broth, a small white bowl holding creamy whole milk, a small white bowl of chunky diced Rotel tomatoes with visible green chili pieces, and a neat pile of medium-sized pale beige pasta shells, all arranged symmetrically in balanced proportions, 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: Sharp cheddar gives that classic punch of flavor and a gorgeous melty texture. I always shred it fresh for best melt.
Monterey Jack cheese: It melts beautifully and adds creaminess without overpowering the cheddar’s boldness.
Velveeta cheese (or extra shredded cheese): The secret weapon for making this sauce ultra-smooth and creamy. If you prefer all shredded cheese, just increase the amount.
Ground Beef (85% lean): Leaner beef keeps the dish from getting greasy but still delivers hearty flavor. I brown it right in the pot for easy cleanup.
Butter: Adds richness and helps cook the garlic gently for that subtle sweetness.
Garlic: Fresh minced garlic wakes up the beef and blends beautifully with taco spices.
Taco Seasoning packet: The magic blend of spices that brings quick, bold taco flavor without having to mix your own.
Worcestershire sauce: A little umami booster that deepens the beef flavor in a subtle, sophisticated way.
Tomato paste: Intensifies the tomato flavor and thickens the saucy base.
Beef broth and chicken broth: They make the base flavorful and help cook the pasta without drying out the dish. Feel free to use all one or the other if preferred.
Whole milk (room temp): Adds creaminess and smooths out the sauce perfectly.
Can of Rotel tomatoes with green chilies: Undrained, this adds a little spice and juicy texture that makes the dish vibrant.
Medium pasta shells: These little shells hold onto the sauce and cheese beautifully—plus, they just feel fun to eat! You can swap for rotini, penne, or bow tie pasta too.

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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

I love giving this Taco Pasta Skillet with Cheesy Beef Recipe a little twist depending on what’s in my fridge or what mood I’m in. Feel free to toss in your favorite veggies or swap the beef for something else. It’s all about making dinner your own!

Add Veggies: I sometimes throw in corn kernels, chopped bell peppers, or black beans for a pop of color and texture. It makes the dish feel extra hearty without much extra effort.
Protein Swap: When I’m feeling less beefy, shredded chicken works great—just add it at the end to avoid drying it out.
Cheese Choices: Try mixing in pepper jack for a little heat, or stick to mild cheeses if you’re feeding kids or picky eaters.
Pasta Options: Experiment with rotini or penne to see which pasta shape your family loves best.

Step-by-Step: How I Make Taco Pasta Skillet with Cheesy Beef Recipe

A white bowl filled with pasta shells in a thick, creamy orange sauce mixed with small chunks of browned meat and red tomato pieces scattered throughout. The pasta shells are well coated, with some shells showing the sauce inside. Small green herb pieces are sprinkled on top, adding a touch of color. A silver fork rests on the edge of the bowl, partially inside, and the bowl is placed on a black marbled surface with a white cloth partially visible in the background. photo taken with an iphone --ar 2:3 --v 7

Step 1: Get Your Cheeses Ready

I always start by shredding the cheddar and Monterey Jack cheese from a block and setting them aside near room temperature. This helps the cheese melt smoothly later on and gives you that lovely creamy sauce we’re aiming for.

Step 2: Brown the Ground Beef

Next, in a high-walled pot or Dutch oven, I cook the ground beef over medium-high heat until it’s browned and crumbly. Drain excess grease to avoid a heavy dish but keep just enough flavor. This step builds the savory base of your taco pasta.

Step 3: Sauté Garlic in Butter

With the beef out or pushed to the side, melt the butter in the same pot, then add the minced garlic. Cook it for about one minute until fragrant—but watch closely so it doesn’t burn! This little step adds warmth and depth to your sauce.

Step 4: Add Liquids & Seasonings

Now stir in your taco seasoning packet, Worcestershire sauce, tomato paste, beef broth, chicken broth, whole milk, and the can of Rotel tomatoes with their juices. Mix everything together well and bring it to a gentle boil. This flavorful liquid will cook the pasta and infuse everything with amazing taste.

Step 5: Cook Pasta Right in the Sauce

Add the pasta shells and submerge them in the liquid. Then cover and cook according to the pasta’s package directions. I like to lift the lid halfway through and slide a silicone spatula beneath to loosen any sticking bits—that way, nothing burns or clumps down there.

Step 6: Melt in the Cheese

When the pasta is tender and the sauce has thickened just a bit, turn the heat down to low. Slowly stir in your grated cheeses and Velveeta cubes, letting them melt into a rich, velvety sauce. This is the final step that pulls it all together—so take your time and enjoy the cheesy aroma!

Step 7: Serve and Enjoy

Once the cheese has fully melted and the sauce is your desired thickness (remember, it thickens more as it cools), you’re ready to serve. Watch how everyone dives in—that cheesy beef combo is seriously addictive.

Top Tip

After making this a dozen times, I’ve learned some simple tricks to get the best results and avoid common pitfalls. These tips will help your Taco Pasta Skillet with Cheesy Beef Recipe come out perfectly every single time.

Fresh Shredded Cheese: Always shred cheese from blocks instead of using pre-shredded bags—those often have anti-caking agents that stop melting smoothly.
Don’t Rush Pasta Cooking: Keep the pot covered while the pasta cooks but check mid-way to stir gently. This prevents sticking and ensures even cooking.
Velveeta Is Magic: It really makes the sauce creamy and luscious. If you don’t have velveeta, just add more cheese—but the texture won’t be quite the same.
Balance The Liquid: If your sauce feels too runny at the end, turn up the heat slightly (while stirring) to reduce it, or just let it sit a few minutes—it thickens as it cools.

How to Serve Taco Pasta Skillet with Cheesy Beef Recipe

A white deep pan filled with a thick, orange-red sauce as the base layer, with many small, yellow shell pasta spread on top in a loose layer. A white and red spatula is partly submerged in the sauce on the right side, lifting some pasta. The pan edges are visible, showing a bit of wear. The background is a black marbled texture. photo taken with an iphone --ar 2:3 --v 7

Garnishes

I like to sprinkle mine with fresh chopped cilantro and green onions for a fresh herbal kick. A dollop of sour cream or a few slices of avocado on top also bring a cool creaminess that balances those rich cheesy flavors. And don’t forget a squeeze of lime for brightness!

Side Dishes

This dish is pretty filling on its own, but I love pairing it with a simple green salad dressed lightly with lime vinaigrette, or a side of crunchy tortilla chips if you want a little extra crunch. Roasted veggies or a corn salad also make nice complements.

Creative Ways to Present

For a fun twist at a casual dinner party, I’ve served this Taco Pasta Skillet in mini cast iron skillets or individual ramekins. It’s great for portion control and gives each person a personal cheesy fiesta. Topping with crispy tortilla strips adds great texture contrast.

Make Ahead and Storage

Storing Leftovers

I usually store leftover Taco Pasta Skillet with Cheesy Beef in an airtight container in the fridge for up to 3 days. The sauce thickens as it chills, so before reheating, I add a splash of milk or broth to loosen it back up for that creamy texture.

Freezing

This recipe freezes pretty well. Just let it cool completely, portion it into freezer-safe containers, and freeze for up to 2 months. When ready, thaw overnight in the fridge and reheat gently on the stovetop with a bit of added liquid to bring back the creaminess.

Reheating

I prefer reheating on the stove over medium-low heat, stirring often. This slowly warms the cheesy sauce without making it grainy. Microwave works too, but just add a splash of milk and stir every 30 seconds for even heat.

Frequently Asked Questions:

Can I use other types of pasta in the Taco Pasta Skillet with Cheesy Beef Recipe?

Absolutely! While medium pasta shells work great, I’ve also tried rotini, penne, and bow tie pasta with success. Just adjust the cooking time according to the package instructions and keep an eye on it, since different shapes absorb liquid differently.

Is Velveeta cheese necessary for this recipe?

Velveeta is my secret to making the sauce ultra-smooth and creamy, but if you don’t have it on hand, you can just use additional shredded cheddar and Monterey Jack. The sauce won’t be quite as silky, but it will still be deliciously cheesy.

Can I add vegetables to the Taco Pasta Skillet with Cheesy Beef Recipe?

Definitely! I often add corn, bell peppers, or black beans to sneak in some veggies. Just toss them in along with the liquids so they cook and soften with the pasta.

How do I prevent the pasta from sticking or burning on the bottom?

Great question! I recommend using a high-walled pot or Dutch oven for even heat distribution. Also, lift the lid halfway through cooking and slide a silicone spatula along the bottom to loosen any sticking bits. This simple step really saves your dish from burning.

Final Thoughts

This Taco Pasta Skillet with Cheesy Beef Recipe holds a special spot in my kitchen because it’s quick, comforting, and endlessly adaptable. Whether it’s a busy weeknight or you’re craving something cozy after a long day, this dish comes through every time. Give it a try—I’m sure it’ll become a new family favorite just like it did for me!

Why You'll Love This Recipe

Ingredients & Why They Work

Make It Your Way