Description
This one-pot Taco Pasta recipe combines ground beef, a blend of melted cheeses, and a flavorful mix of taco seasoning, tomato paste, and Rotel tomatoes with pasta shells. It's a creamy, cheesy, and saucy dish that’s quick to prepare, perfect for a comforting weeknight meal with minimal cleanup.
Ingredients
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 3/4 cup shredded cheese as substitute
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 the Cheese: Shred the cheddar and Monterey Jack cheese from a block and set aside so they are near room temperature when added to the pasta sauce.
- Cook the Beef: In a high-walled pot or Dutch oven, cook and crumble the ground beef over medium-high heat until no longer pink. Drain any excess grease from the pot.
- 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 undrained Rotel tomatoes. Mix well to combine.
- Cook the Pasta: Bring the mixture to a gentle boil. Add the pasta shells, ensuring they are fully submerged in the liquid. Cover the pot and cook according to the pasta package instructions (typically around 10-15 minutes). Halfway through cooking, slide a silicone spatula along the bottom to prevent sticking.
- Check Pasta Doneness: Remove the cover and test a noodle for doneness. If needed, cover and cook longer until the desired texture is reached.
- Add Cheese: Lower the heat to low and gradually stir in the shredded and cubed cheeses until fully melted into a creamy sauce.
- Serve: Allow the pasta to sit briefly to thicken as it absorbs more sauce, then serve warm enjoying the rich and cheesy taco-flavored dish.
Notes
- This recipe yields a generous amount of sauce; using slightly more than 1/2 lb. pasta can balance the consistency if preferred.
- You can substitute all beef broth or all chicken broth if desired instead of using both.
- Using block cheese shredded by hand yields a creamier texture than pre-shredded cheese, which may not melt as smoothly.
- Other pasta varieties like rotini, penne, or bow tie will also work, just adjust cooking times based on the box instructions.
- For a variation, diced or shredded chicken can replace ground beef, but add it at the end to avoid toughness from boiling.
- Optional additions include corn, bell peppers, black beans, or jalapeños for extra flavor and texture.
- Try pairing this dish with the Chicken Fajita Pasta recipe for more Tex-Mex inspiration.
- This recipe appears in The Cozy Cookbook on page 160.
Nutrition
- Serving Size: 1 serving
- Calories: 480 kcal
- Sugar: 4 g
- Sodium: 650 mg
- Fat: 28 g
- Saturated Fat: 15 g
- Unsaturated Fat: 11 g
- Trans Fat: 0.5 g
- Carbohydrates: 30 g
- Fiber: 2 g
- Protein: 28 g
- Cholesterol: 85 mg
