Description
This one-pot Taco Pasta recipe combines ground beef, a flavorful taco seasoning blend, and a creamy cheese sauce with pasta shells. It’s a quick and comforting meal perfect for busy weeknights, featuring a balance of savory beef, melted cheddar and Monterey Jack cheeses, and the subtle spicy kick from Rotel tomatoes with green chilies.
Ingredients
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 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 the cheddar and Monterey Jack cheese from a block and set aside at room temperature to ensure they melt smoothly later in the recipe.
- 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 and set beef aside in the pot.
- Sauté Garlic: Melt the butter in the same pot, then add minced garlic and cook for 1 minute until fragrant.
- Add Sauce Ingredients: Stir in taco seasoning, Worcestershire sauce, tomato paste, beef broth, chicken broth, whole milk, and undrained Rotel tomatoes. Mix well to combine all ingredients.
- Cook Pasta: Bring the mixture to a gentle boil. Add the pasta shells and submerge them in the liquid. Cover the pot and cook according to the pasta package instructions, about 12-15 minutes. Halfway through cooking, slide a silicone spatula along the bottom of the pot to prevent sticking.
- Check Doneness: Remove the cover and taste a piece of pasta to ensure it is cooked through. If needed, cover and cook longer until the desired tenderness is achieved.
- Melt Cheese: Reduce heat to low. Gradually stir in the shredded cheeses and Velveeta cubes, stirring continuously until melted and the sauce becomes creamy.
- Finish and Serve: Allow the dish to thicken slightly as it stands. Serve once the sauce reaches your desired consistency.
Notes
- This recipe yields a generous amount of sauce; feel free to increase pasta to 3/4 lb. if you prefer it less saucy.
- Either all chicken or all beef broth can be used instead of a combination for broth.
- For the creamiest texture, shred cheese from blocks rather than using pre-shredded packaged cheese.
- Other pasta shapes like rotini, penne, or bow tie can be used; adjust cooking times accordingly.
- Substitute diced or shredded cooked chicken for ground beef if preferred; add chicken at the end to avoid toughness.
- Optional additions include corn, bell peppers, black beans, or jalapenos for extra flavor and texture.
- Check out the related Chicken Fajita Pasta recipe for another delicious one-pot meal.
- This recipe is featured in The Cozy Cookbook on page 160.
Nutrition
- Serving Size: 1 cup
- Calories: 460 kcal
- Sugar: 4 g
- Sodium: 650 mg
- Fat: 26 g
- Saturated Fat: 14 g
- Unsaturated Fat: 10 g
- Trans Fat: 0.5 g
- Carbohydrates: 30 g
- Fiber: 2 g
- Protein: 26 g
- Cholesterol: 80 mg
