Description
Taco Pasta is a flavorful and comforting one-pot meal that combines seasoned ground beef, three types of cheese, and tender pasta shells cooked in a rich tomato and broth sauce with a spicy kick from Rotel tomatoes and taco seasoning. This hearty dish comes together in just 30 minutes and serves six, making it perfect for a quick weeknight dinner with a Tex-Mex twist.
Ingredients
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 ¾ cup shredded cheese)
Meat
- 1 lb. Ground beef (85% lean)
Other Ingredients
- 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 cheese from a block and set aside. It is best if the cheese is near room temperature when you add it to the sauce to ensure smooth melting.
- Cook the ground beef: In a high-walled pot or Dutch oven, cook and crumble the ground beef over medium-high heat until browned. Drain excess grease from the pot.
- Sauté garlic: Melt the butter in the same pot used for the beef. Add the minced garlic and cook for about 1 minute until fragrant, being careful not to burn it.
- Add remaining ingredients: Stir in the taco seasoning, Worcestershire sauce, tomato paste, beef broth, chicken broth, whole milk, and undrained Rotel tomatoes. Combine all ingredients thoroughly.
- Cook the pasta: Bring the mixture to a gentle boil. Add the medium pasta shells, submerging them fully in the liquid. Cover the pot and cook according to the pasta package instructions, typically about 10-12 minutes. Halfway through cooking, use a silicone spatula to gently slide along the bottom of the pot to prevent ingredients from sticking or burning.
- Check pasta doneness: Remove the lid and check a noodle for doneness. If it needs more time, cover again and cook until the pasta reaches your desired tenderness.
- Add the cheese: Reduce the heat to low. Gradually stir in the shredded cheddar, Monterey Jack, and Velveeta cubes, stirring continuously until all the cheese melts into the sauce creating a creamy texture.
- Thicken the sauce: There will be plenty of sauce initially, but it will thicken as the dish stands and the pasta absorbs more liquid. Stir occasionally if needed.
- Serve: Once the sauce has reached your preferred consistency and the pasta is tender and creamy, serve the taco pasta hot. Enjoy this hearty, cheesy meal!
Notes
- The Velveeta cheese can be substituted with additional shredded cheese if desired.
- Medium pasta shells are recommended for best sauce absorption, but other similar-sized pasta shapes like rotini or penne can be used.
- Ensure the cheeses are near room temperature before adding to the sauce for smooth melting.
- Use a high-walled pot or Dutch oven to accommodate the volume of liquid and pasta for even cooking.
- Feel free to add chopped vegetables such as bell peppers or onions while cooking the ground beef for extra flavor and nutrition.
