Description
This Taco Pasta is a delicious one-pot meal combining savory ground beef, creamy cheese, and seasoned pasta shells in a flavorful taco-inspired sauce. Quick and easy to prepare, it's perfect for a comforting dinner that pleases the whole family.
Ingredients
Scale
Cheese
- 1 cup Cheddar cheese, shredded
- 1 cup Monterey Jack cheese, shredded
- 4 oz Velveeta cheese, cut into cubes (1/3 cup) or substitute with 3/4 cup shredded cheese
Meat and Seasoning
- 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
Liquids and Pasta
- 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 the Cheese: Shred the cheddar and Monterey Jack cheese from a block and set them aside at room temperature to help them melt smoothly later.
- Cook the Ground Beef: In a high-walled pot or Dutch oven over medium-high heat, cook and crumble the ground beef until browned. Drain off any excess grease.
- Sauté Garlic: Melt the butter in the same pot, then add the minced garlic and cook for 1 minute until fragrant.
- Add Seasonings and Liquids: Stir in the taco seasoning, Worcestershire sauce, tomato paste, beef broth, chicken broth, whole milk, and the undrained can of Rotel tomatoes. Mix well to combine all ingredients evenly.
- Cook the Pasta: Bring the mixture to a gentle boil. Add the pasta shells, making sure they are submerged in the liquid. Cover the pot and cook according to the package instructions, usually around 10-12 minutes, sliding a silicone spatula along the bottom halfway through to prevent sticking.
- Check Pasta Doneness: Remove the lid and taste a noodle to ensure it's cooked to your liking. If it needs more time, cover and cook longer until the pasta is tender.
- Add Cheese: Reduce the heat to low. Gradually stir in the shredded cheeses and Velveeta cubes until fully melted and creamy within the sauce.
- Serve: Allow the sauce to thicken slightly upon standing as the pasta continues to absorb the flavors. Serve once the desired consistency is reached.
Notes
- This recipe produces a generous amount of sauce. Feel free to increase the pasta quantity slightly beyond 1/2 lb if you prefer a thicker dish.
- You can substitute all beef broth or all chicken broth instead of the combination used.
- For the best melting results, shred cheeses from a block rather than using pre-shredded bags.
- Other pasta shapes like rotini, penne, or bow tie can be used; adjust cooking times accordingly as per the box instructions.
- For variation, use diced or shredded chicken instead of ground beef, adding it at the end to prevent toughness.
- Optional additions include corn, bell peppers, black beans, or jalapenos to boost flavor and texture.
- Try the Chicken Fajita Pasta recipe for another tasty one-pot meal.
- This recipe appears in The Cozy Cookbook on page 160.
Nutrition
- Serving Size: 1 cup
- Calories: 450 kcal
- Sugar: 5 g
- Sodium: 700 mg
- Fat: 25 g
- Saturated Fat: 14 g
- Unsaturated Fat: 10 g
- Trans Fat: 0.5 g
- Carbohydrates: thirty eight g
- Fiber: 3 g
- Protein: 25 g
- Cholesterol: 75 mg
