Description
This Taco Pasta is a delicious one-pot meal combining the zesty flavors of taco seasoning with creamy cheese and tender pasta shells. Perfect for a quick and satisfying dinner, it features ground beef simmered in a rich sauce made with tomatoes, broths, and Velveeta cheese, then finished with a blend of shredded cheddar and Monterey Jack cheese for extra creaminess.
Ingredients
Scale
Cheese Mixture:
- 1 cup Cheddar cheese, shredded
- 1 cup Monterey Jack cheese, shredded
- 4 oz. Velveeta cheese, cut into cubes (or 3/4 cup shredded cheese)
Pasta:
- 1 lb. Ground Beef (85% lean)
- 1 Tablespoon Butter
- 2 cloves Garlic, minced
- 1 oz. packet Taco Seasoning
- 1 Tablespoon Worcestershire sauce
- 2 Tablespoons Tomato paste
- 1 cup Beef broth
- 1 cup Chicken broth
- 1 cup Whole milk, at room temperature
- 1 (10 oz.) can Rotel Tomatoes with green chilies, undrained
- 1/2 lb. Medium pasta shells
Instructions
- Shred Cheese: Shred the cheddar and Monterey Jack cheese and set them aside. Cut the Velveeta into cubes or shred it if preferred for easier melting.
- Cook Beef: In a large pot over medium heat, cook and crumble the ground beef until fully browned. Drain any excess grease carefully to keep the dish from being too oily.
- Prepare Sauce: Melt the butter in the same pot and sauté the minced garlic until fragrant, about 1 minute. Stir in the taco seasoning, Worcestershire sauce, tomato paste, beef broth, chicken broth, whole milk, and undrained Rotel tomatoes. Bring the mixture to a gentle boil, stirring occasionally.
- Add Pasta: Add the pasta shells to the pot, cover, and reduce heat to medium-low. Cook the pasta in the sauce until tender, approximately 15-20 minutes, stirring halfway through to prevent sticking.
- Melt Cheese: Lower the heat to low. Gradually stir in the shredded cheddar, Monterey Jack, and Velveeta cheese cubes until fully melted and the sauce is creamy and smooth.
- Serve: If the sauce is too thick, add a splash of milk or broth to adjust consistency. Serve warm and enjoy this comforting one-pot taco pasta meal.
Notes
- This recipe produces a generous amount of sauce, so feel free to increase the pasta quantity if you prefer a saucier dish.
- You can substitute all beef broth or all chicken broth depending on your flavor preference.
- For best melting results, shred cheese from blocks rather than using pre-shredded types.
- Experiment with different pasta shapes such as rotini or penne for texture variety.
- Optional additions like corn, diced bell peppers, or black beans can add color and extra nutrition.
Nutrition
- Serving Size: 1 serving
- Calories: 490 kcal
- Sugar: 5 g
- Sodium: 780 mg
- Fat: 23 g
- Saturated Fat: 12 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 2 g
- Protein: 33 g
- Cholesterol: 95 mg
