Description
Taco Pasta is a creamy, cheesy one-pot meal that combines ground beef, taco seasoning, tomatoes with green chilies, and pasta shells in a flavorful sauce. This easy dish is perfect for a quick weeknight dinner with a delicious Tex-Mex twist.
Ingredients
Units
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 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
- 1/2 lb. Medium pasta shells
Instructions
- Prepare Cheese: Shred the cheddar and Monterey Jack cheese from a block and set aside. Ensure the cheese is near room temperature before adding it to the pasta sauce for optimal melting.
- Cook Ground Beef: In a high-walled pot or Dutch oven, cook and crumble the ground beef over medium-high heat. Once browned, drain excess grease.
- Sauté Garlic: Melt the butter in the same pot, then add the minced garlic. Cook for 1 minute until fragrant.
- Add Ingredients: Add the taco seasoning, Worcestershire sauce, tomato paste, beef broth, chicken broth, whole milk, and undrained Rotel tomatoes to the pot. Stir to combine all ingredients.
- Cook Pasta: Bring the mixture to a gentle boil. Add the pasta shells, ensuring they are submerged in the liquid. Cover the pot and cook following the pasta package instructions. Halfway through cooking, slide a silicone spatula along the bottom to prevent sticking.
- Check Doneness: Remove the cover and test a pasta noodle to confirm it is cooked to your liking. If not, cover and cook a little longer until desired doneness is achieved.
- Add Cheese: Lower the heat to low and gradually stir in the shredded cheeses until melted and fully incorporated into the sauce.
- Serve: Once the sauce has thickened to your preferred consistency, serve immediately. The pasta will continue to absorb sauce as it stands.
Notes
- This recipe makes a generous amount of sauce; you can increase pasta quantity slightly if you prefer less sauce.
- You may use all chicken broth or all beef broth based on preference.
- For best melting, shred cheese from blocks instead of using pre-shredded bags.
- Other pasta shapes like rotini, penne, or bow tie are suitable; adjust cooking times accordingly.
- Substitute ground beef with diced or shredded chicken added at the end of cooking to avoid toughness.
- Optional additions include corn, bell peppers, black beans, or jalapenos for extra flavor and texture.
- Try the Chicken Fajita Pasta recipe for a tasty variation.
- This recipe is featured in The Cozy Cookbook on page 160.
Nutrition
- Serving Size: 1 serving
- Calories: 450 kcal
- Sugar: 4 g
- Sodium: 700 mg
- Fat: 22 g
- Saturated Fat: 12 g
- Unsaturated Fat: 8 g
- Trans Fat: 0.5 g
- Carbohydrates: 35 g
- Fiber: 3 g
- Protein: 27 g
- Cholesterol: 75 mg
