Description
This easy one-pot Taco Pasta combines seasoned ground beef, a medley of cheeses, and pasta shells cooked in a flavorful tomato and broth sauce. Ready in just 30 minutes, it's a comforting, cheesy dish perfect for family dinners with a Tex-Mex twist.
Ingredients
Cheeses
- 1 cup Cheddar cheese (shredded)
- 1 cup Monterey Jack cheese (shredded)
- 4 oz Velveeta cheese (cubed, equal to 1/3 cup) or substitute with ¾ 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)
- ½ lb Medium pasta shells
Instructions
- Prepare Cheeses: Shred the cheddar and Monterey Jack cheeses from a block and set aside at room temperature to ensure they melt smoothly into the sauce later.
- Cook 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 to avoid a greasy sauce.
- Sauté Garlic: Melt the butter in the same pot, then add the minced garlic and cook for about 1 minute until fragrant, taking care not to burn it.
- Add Remaining Ingredients: 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 flavors.
- Cook Pasta: Bring the mixture to a gentle boil, then add the pasta shells, ensuring they are submerged in the liquid. Cover the pot and cook according to pasta package instructions, typically around 10-12 minutes. Halfway through cooking, slide a silicone spatula along the bottom to prevent sticking.
- Check Pasta Doneness: Remove the cover and taste a noodle to ensure it is cooked to your liking. If not, cover and cook a few minutes longer.
- Melt Cheeses: Turn the heat down to low and gradually stir in the shredded cheddar, Monterey Jack, and Velveeta until fully melted and incorporated into a creamy sauce.
- Thicken Sauce: Allow the pasta to sit off the heat for a few minutes. The sauce will thicken as it stands and the pasta absorbs more of the flavorful sauce.
- Serve: Spoon the cheesy taco pasta into bowls and enjoy while warm, noting the rich Tex-Mex flavors and creamy texture.
Notes
- Using Velveeta adds creaminess, but you can substitute with an extra ¾ cup shredded cheese for a different texture.
- Medium pasta shells work best as they hold the sauce well; small shells or elbow macaroni can be alternatives.
- Make sure to stir halfway through cooking the pasta to prevent it from sticking and to cook evenly.
- This dish can be made spicier by using hot Rotel tomatoes or adding jalapeños.
- Leftovers reheat well and thicken further; add a splash of broth or milk when reheating if needed.
