Easy One Pot Cheesy Taco Pasta Recipe

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If you love Mexican food, you will love this super easy one-pot cheesy taco pasta dinner. Easy skillet meal you are going to love.

 

One Pot Cheesy Taco Pasta

What you need to make One Pot Cheesy Taco Pasta:

  • 1 lb Lean Ground Beef
  • 1 Medium Chopped Onion
  • 1 Tbsp. Minced Garlic
  • 1 Packet Taco Seasoning Mix
  • 1 Can Rotel (Diced Tomatoes and Green Chilies)
  • 1 (15 oz) Can Tomato Sauce
  • 1 (15 oz) Can Sweet Corn (drained)
  • 1 Cup Cheddar Cheese (shredded)
  • 2 Cups Uncooked Pasta Shells (medium size)
  • 2-3 Cups Water
  • 1 Cup Mexican Blend Cheese (shredded)
  • Sour Cream
  • ¼ Cup Chopped Fresh Green Onions
  • Salt and Pepper to taste

How to make Cheesy Taco Pasta Skillet:

In a deep skillet or large pot on medium heat, brown the lean ground beef with chopped onions. Then add minced garlic and sprinkle 1/2 of the taco seasoning packet.

Add Rotel, tomato sauce and corn. Bring to a simmer. Add the remaining taco seasoning packet and mix.

One pot Cheesy Taco Pasta
One pot Cheesy Taco Pasta
One pot Cheesy Taco Pasta
One pot Cheesy Taco Pasta

Stir in ½ cup of the cheddar cheese and reserve the other 1/2 cup for later.

Add 2 ½ cups of water and the uncooked pasta shells (You may need a little more water depending on the pasta size). Reduce heat to low, cover and simmer for 10 to 15 minutes, or until pasta is fully cooked. Stir occasionally.

One Pot Cheesy Taco Pasta

Remove from heat. Sprinkle Mexican blend cheese, remaining cheddar cheese and green onions on top. Cover to let the cheese melt.

 

What to serve with Cheesy Taco Pasta:

Top with sour cream and green onions.

 

Serve with Cilantro, your favorite salsa and corn chips.

Check out our recipe for Taco Spaghetti

 

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One Pot Cheesy Taco Pasta

One Pot Cheesy Taco Pasta

Looking for a simple delicious meal for dinner? Check out this one pot cheesy taco pasta recipe! It’s full of flavor and your family is sure to love this Mexican pasta recipe.

  • Author: Cooking with Shotgun Red
  • Prep Time: 10
  • Cook Time: 30
  • Total Time: 40 minutes
  • Yield: 4 1x
  • Category: Dinner
  • Method: one pot, skillet
  • Cuisine: Mexican

Ingredients

Units Scale
  • 1 lb Lean Ground Beef
  • 1 Medium Chopped Onion
  • 1 Tbsp. Minced Garlic
  • 1 Packet Taco Seasoning Mix
  • 1 Can Rotel (Diced Tomatoes and Green Chilies)
  • 1 (15 oz) Can Tomato Sauce
  • 1 (15 oz) Can Sweet Corn (drained)
  • 1 cup Cheddar Cheese (shredded)
  • 2 cups Uncooked Pasta Shells (medium size)
  • 23 cups Water
  • 1 cup Mexican Blend Cheese (shredded)
  • Sour Cream
  • 1/4 cup Chopped Fresh Green Onions
  • Salt and Pepper to taste

Instructions

  1. In a deep skillet or large pot on medium heat, brown the lean ground beef with chopped onions. Then add minced garlic and sprinkle 1/2 of the taco seasoning packet.
  2. Add Rotel, tomato sauce and corn. Bring to a simmer. Add the remaining taco seasoning packet and mix.
  3. Stir in ½ cup of the cheddar cheese and reserve the other 1/2 cup for later.
  4. Add 2 ½ cups of water and the uncooked pasta shells (You may need a little more water depending on the pasta size). Reduce heat to low, cover and simmer for 10 to 15 minutes, or until pasta is fully cooked. Stir occasionally.
  5. Remove from heat. Sprinkle Mexican blend cheese, remaining cheddar cheese and green onions on top. Cover to let the cheese melt.
  6. Serve once the cheese is melted and top with sour cream and green onions.

About Us:

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The popular YouTube Channel “Cooking with Shotgun Red”, was created by television personality, entertainer, musician, comedian, and creator of the world-famous Shotgun Red character, Steve Hall. He loved to make people laugh and entertain, and he loved to cook. He started filming the cooking show in 2014 aboard the Miss Sheila Houseboat in Nashville, Tennessee.

 

 

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