Cheesy Beef Taco Pasta
A hearty, cheesy one-pan dish where seasoned ground beef, melty Velveeta, and taco-spiced Rotel tomatoes blend with tender pasta shells for a satisfying, family-friendly meal.
Servings: 8 servings
Calories: 510kcal
Ingredients
- 3 lbs ground beef
- 12 oz small pasta shells
- 16 oz Velveeta cheese, cubed
- 1/2 cup shredded sharp cheddar cheese
- 2 packets taco seasoning
- 10 oz Rotel original (diced tomatoes and green chilies)
- 1/2 cup milk
Instructions
- Brown ground beef in a skillet until fully cooked; drain excess fat.
- Cook pasta shells in boiling water until al dente; drain.
- In the same skillet, melt Velveeta cheese with milk over low heat until smooth.
- Combine cooked pasta and beef into the cheese sauce.
- Add taco seasoning and Rotel; mix thoroughly until heated through.
Notes
Drain pasta well to avoid making the cheese sauce runny.
Use a nonstick skillet to reduce oil usage.
For extra heat, add diced jalapeños with the Rotel.
Store leftovers in an airtight container for up to 3 days.
Use a nonstick skillet to reduce oil usage.
For extra heat, add diced jalapeños with the Rotel.
Store leftovers in an airtight container for up to 3 days.