Description
This delicious one-pot Taco Pasta combines ground beef, cheesy goodness, and a flavorful taco-inspired sauce, making it an easy, comforting meal perfect for busy weeknights. With tender pasta shells cooked right in the rich, savory sauce, it’s a creamy and satisfying dish that the whole family will love.
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 substitute with 3/4 cup shredded cheese
Meat & Dairy
- 1 lb. Ground Beef, 85% lean
- 1 Tablespoon Butter
- 1 cup Whole milk, at room temperature
Seasonings & Sauces
- 2 cloves Garlic, minced
- 1 oz. packet Taco Seasoning
- 1 Tablespoon Worcestershire sauce
- 2 Tablespoons Tomato paste
Liquids
- 1 cup Beef broth
- 1 cup Chicken broth
- 1 (10 oz.) can Rotel Tomatoes with green chilies, undrained
Pasta
- ½ lb. Medium pasta shells
Instructions
- Prepare Cheese: Shred the cheddar and Monterey Jack cheese from blocks and set aside at room temperature to ensure they melt smoothly when added later.
- Cook Ground Beef: In a high-walled pot or Dutch oven over medium-high heat, cook and crumble the ground beef until fully browned. Drain excess grease and set meat aside in the pot.
- Sauté Garlic: Melt the butter in the same pot, then add minced garlic. Cook for about 1 minute until fragrant but not browned.
- Add Sauce Ingredients: Pour in the taco seasoning, Worcestershire sauce, tomato paste, beef broth, chicken broth, whole milk, and undrained Rotel tomatoes. Stir well to combine all ingredients.
- Cook Pasta: Bring the mixture to a gentle boil. Add the pasta shells and fully submerge them in the liquid. Cover the pot and cook according to the pasta package instructions, usually about 12-15 minutes. Halfway through cooking, slide a silicone spatula along the bottom of the pot to prevent sticking or burning.
- Check Pasta Doneness: Remove the cover and taste a pasta shell to ensure it is tender. If needed, cover and cook longer until desired doneness is achieved.
- Melt Cheese: Lower the heat to low. Gradually stir in the shredded cheeses and Velveeta cubes until fully melted and creamy, creating a rich sauce around the pasta.
- Serve: The sauce will be plentiful but will thicken as it stands while the pasta continues to absorb it. Serve immediately once the desired consistency is reached.
Notes
- This recipe makes a generous amount of sauce; feel free to increase pasta quantity slightly if you prefer a less saucy dish.
- You can use all chicken broth or all beef broth instead of a mix based on preference.
- Shredding cheese from blocks instead of using pre-shredded cheese gives a creamier melt.
- Other medium pasta shapes like rotini, penne, or bow tie work well; adjust cooking times accordingly.
- For a variation, substitute diced or shredded chicken instead of beef; add it at the end to avoid toughness.
- Optional add-ins include corn, bell peppers, black beans, or jalapeños for extra flavor and texture.
- Try this dish with my Chicken Fajita Pasta recipe for another flavorful twist!
- This recipe comes from The Cozy Cookbook, page 160.
Nutrition
- Serving Size: 1 serving
- Calories: 460 kcal
- Sugar: 5 g
- Sodium: 700 mg
- Fat: 25 g
- Saturated Fat: 13 g
- Unsaturated Fat: 10 g
- Trans Fat: 0.5 g
- Carbohydrates: 30 g
- Fiber: 2 g
- Protein: 28 g
- Cholesterol: 75 mg
