Description
This easy One Pot Taco Pasta recipe combines ground beef, pasta shells, and a rich, cheesy taco-flavored sauce for a quick and flavorful meal. With savory taco seasoning, Velveeta, cheddar, and Monterey Jack cheeses melting into a creamy sauce with Rotel tomatoes and broth, this dish is perfect for busy weeknights or cozy dinners.
Ingredients
Scale
Cheeses
- 1 cup Cheddar cheese, shredded
- 1 cup Monterey Jack cheese, shredded
- 4 oz. Velveeta cheese, cut into cubes (equal to 1/3 cup) - can 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
- ½ lb. Medium pasta shells
Instructions
- Prepare the cheeses: Shred the cheddar and Monterey Jack cheeses from a block and set aside. Let them come to near room temperature for the best melting consistency when added later.
- Cook the ground beef: In a high-walled pot or Dutch oven over medium-high heat, cook and crumble the ground beef until browned and cooked through. Drain off any excess grease to keep the dish from being greasy.
- Sauté the garlic: Melt the butter in the same pot used for the beef. Add the minced garlic and cook for about 1 minute until fragrant, taking care not to burn it.
- Add the sauce ingredients: Stir in the taco seasoning, Worcestershire sauce, tomato paste, beef broth, chicken broth, whole milk, and the can of undrained Rotel tomatoes. Mix well to combine all ingredients.
- Cook the pasta: Bring the mixture to a gentle boil. Add the pasta shells and submerge them in the liquid. Cover the pot and cook according to the pasta package instructions, usually about 12 minutes. Halfway through cooking, slide a silicone spatula along the bottom to prevent sticking and evenly distribute ingredients.
- Check pasta doneness: Remove the cover and test a piece of pasta for tenderness. If it needs more time, cover and continue cooking until desired doneness is reached.
- Incorporate the cheeses: Turn the heat to low. Gradually stir in the shredded cheddar, Monterey Jack, and Velveeta cubes until all the cheese melts into a creamy sauce.
- Final consistency: The sauce will be plentiful and slightly thin at first but will thicken as it stands and the pasta absorbs the sauce.
- Serve: Once the sauce has thickened to your liking, serve the taco pasta hot and enjoy!
Notes
- This recipe makes a lot of sauce, so feel free to use a little more than ½ lb. of pasta if you prefer a saucier dish.
- You can use all chicken broth or all beef broth instead of the combination if preferred.
- For the creamiest texture, shred cheese from a block rather than using pre-shredded bags, which don’t melt as smoothly.
- Other pasta shapes like rotini, penne, or bow tie pasta can be used; just adjust cooking times accordingly based on package instructions.
- Diced or shredded chicken can replace ground beef; add it at the end of cooking to prevent toughness.
- Optional add-ins include corn, bell peppers, black beans, or jalapenos for additional flavor and texture.
- Try the Chicken Fajita Pasta recipe next for a variation on this flavorful theme!
- This recipe appears in The Cozy Cookbook on page 160.
Nutrition
- Serving Size: 1 cup
- Calories: 430 kcal
- Sugar: 4 g
- Sodium: 780 mg
- Fat: 23 g
- Saturated Fat: 12 g
- Unsaturated Fat: 9 g
- Trans Fat: 0.5 g
- Carbohydrates: 33 g
- Fiber: 2 g
- Protein: 23 g
- Cholesterol: 75 mg
