Description
A creamy, cheesy one-pot taco pasta recipe featuring ground beef, a blend of cheeses, and a flavorful taco-seasoned tomato sauce cooked with pasta shells for an easy and comforting meal.
Ingredients
Scale
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
- Prepare Cheeses: 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.
- Cook Ground Beef: 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.
- Sauté Garlic: Melt butter in the same pot used for the beef, then add minced garlic and cook for 1 minute until fragrant.
- Add 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, 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.
- Check Doneness: Remove the lid and test a pasta shell for texture. If not yet tender, cover again and continue cooking until desired doneness is reached.
- Melt Cheese: Lower the heat to low and gradually stir in the shredded cheeses and Velveeta cubes until fully melted and creamy.
- Final Touch: 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).
