Description
This one-pot Taco Pasta recipe combines the rich flavors of ground beef, a blend of cheeses, and a zesty tomato base with taco seasoning. Easy to prepare and perfect for a comforting weeknight dinner, this creamy pasta dish is packed with robust, spicy flavors and melty cheese goodness, all cooked together for convenience and taste.
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 the cheese: Shred the cheddar and Monterey Jack cheeses from a block and set them aside to come to near room temperature for better melting.
- 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 excess grease.
- Sauté garlic: Melt butter in the same pot, add minced garlic, and cook for 1 minute until fragrant.
- Add seasonings and liquids: Add taco seasoning, Worcestershire sauce, tomato paste, beef broth, chicken broth, whole milk, and undrained Rotel tomatoes. Stir well to combine all ingredients.
- Bring to a boil and cook pasta: Bring the mixture to a gentle boil. Add the pasta shells, fully submerging them in the liquid. Cover and cook according to pasta package instructions, typically about 10-12 minutes, sliding a silicone spatula along the bottom halfway through to prevent sticking.
- Check pasta doneness: Remove the cover and taste a noodle to ensure it is cooked to your liking. If not done, cover and cook a few minutes longer.
- Melt in cheese: Reduce heat to low and gradually stir in the shredded cheeses and Velveeta cubes until fully melted and creamy.
- Serve: Let the pasta sit briefly to thicken up as it absorbs the sauce. Serve warm once desired consistency is reached.
Notes
- This recipe makes a generous amount of sauce; feel free to use more than 1/2 lb of pasta if you prefer it saucier.
- You can substitute all chicken broth or all beef broth if preferred instead of the combination.
- Shredded cheese from blocks melts better than pre-shredded packaged cheese for a creamier texture.
- Other pasta shapes such as rotini, penne, or bow tie can be used; adjust cooking time according to the package.
- Diced or shredded chicken can replace ground beef, added at the end of cooking to prevent toughness.
- Optional additions include corn, bell peppers, black beans, or jalapenos for extra flavor and texture.
- Try the Chicken Fajita Pasta recipe for another delicious twist.
- This recipe is featured in The Cozy Cookbook on page 160.
Nutrition
- Serving Size: 1 serving
- Calories: 450 kcal
- Sugar: 4 g
- Sodium: 700 mg
- Fat: 25 g
- Saturated Fat: 14 g
- Unsaturated Fat: 9 g
- Trans Fat: 0.5 g
- Carbohydrates: 30 g
- Fiber: 3 g
- Protein: 25 g
- Cholesterol: 75 mg
