This one-pot pasta dinner is fast, flavour-packed, and perfect for busy weeknights. Tex Mex Pasta Shells combine ground beef, taco spices, tomatoes, and tender pasta shells in a creamy, cheesy sauce with just a hint of heat. No need to boil the pasta separately, and everything cooks in one pan. The kind of cozy, creamy comfort food you’ll make on repeat.

Table of Contents

• Ingredients
• How to make one-pan Tex Mex pasta
• Tips for success
• FAQ

Ingredients

• 1 tablespoon vegetable oil
• 1 onion, diced
• 3 cloves garlic, minced
• 454g (1 lb) ground beef
• 2 tablespoons chili powder (or taco seasoning)
• 3 cups beef stock
• 1 can (14 oz) diced tomatoes, with juices
• 300g small shell-shaped pasta
• ¾ cup sour cream
• 1 cup shredded spicy Havarti (or cheddar), plus more for garnish
• ⅓ cup chopped fresh parsley (optional)

How to make one-pan Tex Mex pasta

1. Place a medium, high-sided skillet over medium heat. Add the vegetable oil, onion, and garlic. Cook for 3–4 minutes until soft and translucent.
2. Add the ground beef and cook for 6–8 minutes, breaking it into small pieces as it browns.
3. Stir in the chili powder and cook for 1 minute to bloom the spices.
4. Pour in the beef stock and diced tomatoes. Stir to combine, then add the dry pasta shells.
5. Bring to a simmer, then cover and reduce heat to low. Cook for 8–10 minutes, stirring occasionally, until the pasta is tender and most of the liquid is absorbed. If needed, add a splash of water to loosen the sauce.
6. Reduce heat to low and stir in the sour cream and cheese until the sauce is creamy and smooth.
7. Serve in bowls topped with extra shredded cheese and chopped parsley, if using.

Tips for success

• Use spicy Havarti for a little kick, or swap in Monterey Jack, cheddar, or mozzarella.
• Stir the pasta occasionally to prevent sticking and ensure even cooking.
• If making ahead, reserve a little beef stock or water to loosen the sauce when reheating.

FAQ

Can I make this vegetarian?
Yes! Swap the ground beef for plant-based ground or black beans, and use vegetable stock instead of beef stock.

What other pasta shapes work?
Small shapes like elbows, ditalini, or rotini work well in this dish. Avoid long noodles like spaghetti or fettuccine.

Can I freeze leftovers?
This dish is best fresh, but leftovers can be stored in the fridge for up to 3 days. Reheat gently with a splash of water or stock.

Is it very spicy?
The spice level depends on your cheese and chili powder. Use a mild cheese and reduce the chili powder if needed.

Creamy Tex Mex Pasta Shells

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4.8 from 5 reviews

• Author: Andrea Buckett

Ingredients

• 1 tablespoon vegetable oil
• 1 onion, diced
• 3 cloves garlic, minced
• 454g (1lb) ground beef
• 2 tablespoon chili powder (or taco seasoning)
• 3 cups beef stock
• 14 oz diced tomatoes and their juices
• 300g small shell shaped pasta
• 3/4 cup sour cream
• 1 cup shredded Spicy havarti (or cheddar) + more for garnish
• 1/3 cup chopped fresh parsley (optional)

Instructions

1. Place a medium, high sided skillet over medium heat. Add the oil, onion and garlic and sweat for about 3-4 minutes until soft and translucent. Add the ground beef and cook for about 6-8 minutes, breaking it up  into small pieces as it cooks. 

2. Add the chili powder and cook for another minute. Pour in the beef stock, diced tomatoes and stir to combine. Stir in the pasta shells. 

3. Bring the mixture to a simmer and cover, turn to low and cook, for about 8-10 minutes, stirring occasionally, until the pasta is cooked through and the sauce has thickened. If the sauce thickens too much before the pasta is cooked, just add a little more water and continue to cook until pasta is cooked. 

4. Turn down the heat to low. Stir in the sour cream and cheese until well combined.  

Serve in a bowl topped with shredded cheese and parsley.