Description
This one-pot Taco Pasta recipe combines rich, cheesy flavors with classic taco seasoning to create a hearty and comforting meal. Ground beef, tender pasta shells, and a blend of cheeses cooked together in a flavorful tomato and broth sauce make it an easy and satisfying dish perfect for busy weeknights.
Ingredients
Scale
Cheese Mixture:
- 1 cup Cheddar cheese, shredded
- 1 cup Monterey Jack cheese, shredded
- 4 oz. Velveeta cheese, cut into cubes (or 3/4 cup shredded cheese)
Pasta and Sauce:
- 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
- Shred Cheese: Shred the cheddar and Monterey Jack cheese from blocks and cube the Velveeta cheese, then set all cheeses aside for later use.
- Cook Beef: In a large pot, cook the ground beef over medium heat until browned and fully cooked through. Crumble the meat as it cooks, then drain off any excess grease to avoid a greasy sauce.
- Prepare Sauce: To the same pot, melt the butter over medium heat. Add the minced garlic and cook until fragrant, about 1 minute. Stir in the taco seasoning, Worcestershire sauce, and tomato paste. Slowly add beef broth, chicken broth, whole milk, and the undrained Rotel tomatoes, stirring well to combine. Bring the mixture to a gentle boil.
- Add Pasta: Add the medium pasta shells to the simmering sauce. Cover the pot and cook the pasta until al dente, about 15 minutes, stirring halfway through cooking to prevent sticking.
- Melt Cheese: Reduce the heat to low. Gradually stir in the shredded and cubed cheeses until fully melted and the sauce is creamy and smooth.
- Serve: If the sauce is too thick, adjust the consistency by adding a splash of broth or milk. Serve the taco pasta hot, garnished as desired.
Notes
- This recipe produces a generous amount of sauce, so you can add extra pasta if you prefer a saucier dish.
- You can substitute all chicken broth or all beef broth based on your taste preference.
- Shredding cheese from blocks ensures better melting and creamier texture compared to pre-shredded cheese.
- Feel free to experiment with different pasta shapes like elbow macaroni or penne for variation.
- Optional ingredients to enhance flavor and nutrition include adding cooked chicken, corn, diced bell peppers, or black beans.
Nutrition
- Serving Size: 1 serving
- Calories: 490 kcal
- Sugar: 5 g
- Sodium: 780 mg
- Fat: 23 g
- Saturated Fat: 12 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 2 g
- Protein: 33 g
- Cholesterol: 95 mg
