Description
This flavorful one-pot Taco Pasta combines cheesy goodness with seasoned ground beef and a tomato-chile sauce, making a deliciously creamy and satisfying weeknight dinner.
Ingredients
Units
Scale
Cheeses
- 1 cup Cheddar cheese, shredded
- 1 cup Monterey Jack cheese, shredded
- 4 oz. Velveeta cheese, cut into cubes (equal to 1/3 cup) or 3/4 cup shredded cheese as substitute
Meat and Seasoning
- 1 lb. Ground beef, 85% lean
- 2 cloves Garlic, minced
- 1 oz. packet Taco seasoning
- 1 Tablespoon Worcestershire sauce
- 2 Tablespoons Tomato paste
Liquids and Pasta
- 1 Tablespoon Butter
- 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
- Prepare Cheese: Shred the cheddar and Monterey Jack cheeses from a block and set aside at room temperature to ensure creamy melting later.
- Cook Beef: In a high-walled pot or Dutch oven over medium-high heat, cook and crumble the ground beef until browned. Drain excess grease from the pot.
- Sauté Garlic: Melt the butter in the same pot, then add minced garlic and cook for 1 minute until fragrant.
- Add Remaining Ingredients: Stir in the taco seasoning, Worcestershire sauce, tomato paste, beef broth, chicken broth, whole milk, and undrained Rotel tomatoes; mix to combine completely.
- Boil and Add Pasta: Bring the mixture to a gentle boil. Add the pasta shells and submerge them fully in the liquid. Cover the pot and cook according to the pasta package instructions, usually about 10-12 minutes, stirring halfway through with a silicone spatula to prevent sticking.
- Check Pasta Doneness: Remove the cover and taste a noodle to ensure it is cooked to your liking. If undercooked, cover and continue cooking until desired texture is reached.
- Incorporate Cheese: Turn heat to low and gradually stir in the shredded cheeses and Velveeta cubes until fully melted and sauce is creamy.
- Serve: Allow the sauce to thicken slightly as it stands, then serve once you reach your preferred consistency.
Notes
- This recipe makes a generous amount of sauce; you can increase the pasta amount to absorb more sauce if desired.
- You may use all chicken broth or all beef broth depending on preference.
- For best melting results, shred cheeses from a block instead of using pre-shredded cheese.
- Other pasta shapes like rotini, penne, or farfalle can be used—just adjust cooking times accordingly.
- Diced or shredded cooked chicken can substitute ground beef, added at the end to avoid toughness.
- Optional additions include corn, bell peppers, black beans, or jalapenos for extra flavor and texture.
- Try the Chicken Fajita Pasta recipe for a similar delicious twist.
- This recipe is featured in The Cozy Cookbook on page 160.
Nutrition
- Serving Size: 1 serving
- Calories: 450 kcal
- Sugar: 5 g
- Sodium: 700 mg
- Fat: 25 g
- Saturated Fat: 13 g
- Unsaturated Fat: 10 g
- Trans Fat: 0.5 g
- Carbohydrates: 35 g
- Fiber: 3 g
- Protein: 25 g
- Cholesterol: 75 mg
