Cheesy Beef Taco Pasta

When my family wants comfort food that feels a little festive this Cheesy Beef Taco Pasta always gets big smiles. It is jam-packed with flavor super simple and the ultimate kid and crowd pleaser for tired weeknights or laid-back gatherings.

The first time my kids had this cheesy pasta they begged for seconds and now it is the recipe they ask for whenever we have friends over. Even picky eaters come back for another serving.

Ingredients

• Ground beef: look for bright red fresh ground beef with minimal excess fat for the best taste and texture
• Small pasta shells: the texture holds the sauce well and makes each bite saucy check the package for a quick-cooking variety if you are short on time
• Velveeta cheese: this melts smoothly and gives the dish a rich creamy base cube it before adding so it melts evenly
• Sharp cheddar cheese: adds bold flavor and an extra stretchy cheese pull use a good quality block and shred it yourself if you can
• Taco seasoning: use your favorite store blend for convenience or homemade for extra depth choose a mild or spicy blend as you like
• Rotel tomato and green chili mix: adds a little heat and tanginess opt for original for balanced flavor
• Milk: helps thin the cheese just enough to coat every bite use whole milk for the creamiest result

Instructions

Brown the Beef:

In a large skillet cook the ground beef over medium heat breaking it up as it browns until there is no pink left and the edges look a bit crisp This step builds a deep savory base flavor Drain excess fat so the finished dish is not greasy

Boil the Pasta:

Fill a large pot with water and bring to a full rolling boil Add the pasta shells with a generous pinch of salt Stir occasionally and cook until just al dente tender with a slight bite Do not overcook or the pasta will get mushy later Drain thoroughly and set aside

Make the Cheese Sauce:

Using the same skillet from the beef add cubed Velveeta and the milk Cook this mixture over medium heat stirring constantly and scraping the bottom to prevent scorching Keep stirring until the cheese is fully melted velvety smooth and glossy

Combine Pasta Beef and Sauce:

Add the drained pasta shells and cooked beef back into the skillet with the cheese sauce Stir well to evenly coat every shell and beef crumble watch how glossy everything gets

Add Seasonings and Rotel:

Sprinkle in both packs of taco seasoning and add the can of Rotel Stir for a few minutes until all the seasoning is mixed in and the tomatoes and green chilies are warm and fragrant Taste now and add a pinch of salt if needed

Finish with Cheddar:

Finally add a handful of shredded sharp cheddar cheese Stir until fully melted and every scoop is extra cheesy and gooey

Serve Hot:

Spoon generous portions into bowls Serve immediately while bubbling hot and enjoy how all that cheesy beefy flavor comes together

My favorite part is the combination of Rotel and Velveeta together they create a perfectly smooth sauce that coats everything and reminds me of childhood game nights The cheesy smell fills the kitchen and makes everyone hungry before it even hits the table

Storage Tips

Cool leftovers completely before transferring to an airtight container Store in the fridge for up to four days To reheat use the microwave in short bursts and add a splash of milk to loosen up the sauce if needed

Ingredient Substitutions

No Velveeta available Use cream cheese with extra sharp cheddar for a firmer but still creamy texture Choose rotini elbows or penne if you do not have shells on hand Ground turkey makes a lighter option

Serving Suggestions

Top with diced green onions crushed tortilla chips or fresh cilantro for extra crunch and color Sometimes I add a dollop of sour cream or a scoop of salsa for a little zing If you love spice sliced pickled jalapenos are great on top

Cultural Notes

This dish borrows Tex Mex flavors blending classic taco ingredients with a familiar cheesy pasta format It is similar to a comforting casserole but much faster and great for busy families

Seasonal Adaptations

For cooler weather toss in a cup of corn kernels or black beans in the last few minutes of cooking In summer stir in fresh diced tomatoes and bell pepper for brightness and crunch Make it festive for Taco Tuesday with avocado and a lime wedge

This cozy pasta is best eaten fresh but reheats beautifully for leftovers. Make a double batch for busy weeks and watch how quickly it disappears!

Recipe FAQs

→ What type of pasta works best?

Small pasta shells absorb the sauce well and hold up to the hearty beef and cheese blend.

→ Can I substitute Velveeta with another cheese?

Yes, you can use a similar melting cheese, but Velveeta ensures maximum creaminess.

→ Is ground beef necessary for this dish?

While ground beef adds hearty flavor, ground turkey or chicken can be used as alternatives.

→ How spicy is it with Rotel?

Original Rotel gives a moderate kick, but you can choose mild or hot based on preference.

→ Can the dish be made in advance?

Yes, it refrigerates well. Reheat gently and add a splash of milk for creaminess if needed.