Taco Pasta Skillet Recipe

Ingredients

Cheeses

• 1 cup Cheddar cheese, shredded
• 1 cup Monterey Jack cheese, shredded
• 4 oz. Velveeta cheese, cut into cubes (or substitute with 3/4 cup shredded cheese)

Meat and Aromatics

• 1 lb. Ground beef, 85% lean
• 1 Tablespoon Butter
• 2 cloves Garlic, minced

Seasonings and Liquids

• 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

Pasta

• 1/2 lb. Medium pasta shells

Instructions

1. Shred the cheddar and Monterey Jack cheeses from blocks and set aside at near room temperature to help them melt smoothly when added to the pasta.
2. In a high-walled pot or Dutch oven over medium-high heat, cook and crumble the ground beef until browned. Drain any excess grease from the pot.
3. Melt butter in the same pot used for the beef, then add minced garlic and cook for 1 minute until fragrant.
4. Stir in taco seasoning, Worcestershire sauce, tomato paste, beef broth, chicken broth, whole milk, and undrained Rotel tomatoes. Mix well to combine all ingredients.
5. Bring the mixture to a gentle boil. Add the pasta shells, submerging them completely in the liquid. Cover the pot and cook according to the pasta package instructions, typically around 12-15 minutes. Halfway through cooking, use a silicone spatula to slide along the bottom of the pot and lift any settling ingredients.
6. Remove the lid and test a pasta shell for texture. If not yet tender, cover again and continue cooking until desired doneness is reached.
7. Lower the heat to low and gradually stir in the shredded cheeses and Velveeta cubes until fully melted and creamy.
8. Allow the sauce to thicken slightly as it stands; the pasta will absorb more sauce and reach perfect consistency. Serve warm and enjoy.

Notes

• This recipe produces a generous amount of sauce; feel free to increase pasta quantity beyond 1/2 lb. if you prefer a saucier texture.
• You can use all chicken broth or all beef broth instead of mixing both, according to preference.
• For the creamiest texture, shred cheeses fresh from blocks instead of using pre-shredded bags which don’t melt as smoothly.
• Other pasta shapes like rotini, penne, or bow tie can be substituted; adjust cooking time as per the package instructions.
• You may substitute ground beef with diced or shredded chicken added at the end of cooking to prevent toughness.
• Optional ingredient additions include corn, bell peppers, black beans, or jalapeños to enhance flavor and nutrition.
• For a variation, try the Chicken Fajita Pasta recipe featured in The Cozy Cookbook (page 160).