Description
Taco Pasta is a flavorful one-pot dish combining seasoned ground beef, a melty blend of cheeses, and tender pasta shells cooked in a rich tomato and broth sauce. This comforting meal is easy to prepare and perfect for busy weeknights.
Ingredients
Units
Scale
Cheese
- 1 cup Cheddar cheese, shredded
- 1 cup Monterey Jack cheese, shredded
- 4 oz. Velveeta cheese, cut into cubes (equal to 1/3 cup) or substitute with 3/4 cup shredded cheese
Main Ingredients
- 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
- Prepare Cheese: Shred cheddar and Monterey Jack cheeses from a block and set aside at room temperature to ensure smooth melting.
- Cook Beef: In a high-walled pot or Dutch oven, cook ground beef over medium-high heat until browned and crumbled. Drain excess grease carefully.
- Sauté Garlic: Melt butter in the same pot then add minced garlic. Cook for 1 minute until fragrant.
- Add Ingredients: Stir in taco seasoning, Worcestershire sauce, tomato paste, beef broth, chicken broth, whole milk, and undrained Rotel tomatoes. Mix well to combine all components.
- Boil and Add Pasta: Bring mixture to a gentle boil. Submerge pasta shells in liquid, cover pot, and cook according to pasta package instructions, usually about 12-15 minutes. Halfway through, stir gently with a silicone spatula to prevent sticking.
- Check Doneness: Remove cover and taste a noodle to ensure pasta is cooked through. If needed, cover and cook longer to desired tenderness.
- Incorporate Cheese: Lower heat to low and gradually stir in shredded cheeses until completely melted and sauce becomes creamy.
- Serve: Allow pasta to soak up sauce for a few minutes off heat. Serve warm once desired consistency is reached.
Notes
- This recipe yields plenty of sauce, which thickens as it sits. You may increase pasta amount slightly if you prefer less sauce.
- You can use either all chicken or all beef broth as preferred.
- For creamiest texture, shred cheese from blocks rather than using pre-shredded varieties, which melt less smoothly.
- Other pasta shapes like rotini, penne, or bow tie can be substituted but adjust cooking time accordingly.
- Diced or shredded cooked chicken may replace ground beef; add it at the end to avoid toughness.
- Optional additions include corn, bell peppers, black beans, or jalapeños to customize the dish.
- Try the Chicken Fajita Pasta recipe for a tasty variation.
Nutrition
- Serving Size: 1 serving
- Calories: 450 kcal
- Sugar: 5 g
- Sodium: 700 mg
- Fat: 25 g
- Saturated Fat: 12 g
- Unsaturated Fat: 10 g
- Trans Fat: 0.5 g
- Carbohydrates: 30 g
- Fiber: 2 g
- Protein: 25 g
- Cholesterol: 75 mg
