Description
Taco Pasta is a comforting one-pot meal combining ground beef, taco seasoning, and creamy melted cheeses with pasta shells cooked in a flavorful tomato and broth sauce. This easy dinner is perfect for busy weeknights and delivers a delicious twist on taco night.
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) 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 Sauces
- 1 oz. packet Taco seasoning
- 1 tablespoon Worcestershire sauce
- 2 tablespoons Tomato paste
Liquids and Vegetables
- 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 the cheeses: Shred the cheddar and Monterey Jack cheese from a block and set aside at room temperature so they melt easily later.
- Cook the beef: In a high-walled pot or Dutch oven over medium-high heat, cook and crumble the ground beef until browned. Drain off excess grease.
- Sauté garlic: In the same pot, melt the butter then add minced garlic and cook for 1 minute until fragrant.
- Add remaining ingredients: Stir in taco seasoning, Worcestershire sauce, tomato paste, beef broth, chicken broth, whole milk, and undrained Rotel tomatoes until combined.
- Bring to boil and add pasta: Bring the mixture to a gentle boil. Submerge the pasta into the liquid completely. Cover the pot.
- Cook pasta: Cook the pasta according to package instructions (usually about 12 minutes), sliding a silicone spatula along the bottom halfway through to prevent sticking.
- Check doneness: Remove the cover and taste a noodle to ensure it is cooked to your liking. If needed, cover and cook longer.
- Melt cheese: Turn heat to low and gradually stir in the shredded cheeses until fully melted and creamy.
- Serve: Allow the pasta to absorb some sauce and thicken slightly before serving warm.
Notes
- This recipe makes a lot of sauce; you can use more than 1/2 lb. of pasta if you prefer less sauce.
- You can use all chicken broth or all beef broth instead of a combination depending on preference.
- For the creamiest texture, shred cheese from a block rather than using pre-shredded cheese which doesn’t melt as well.
- Other pasta shapes like rotini, penne, or bow tie can be used; adjust cooking time to box instructions.
- Diced or shredded chicken can be substituted for ground beef; add it at the end to avoid toughness.
- Optional additions include corn, bell peppers, black beans, or jalapenos for extra flavor and texture.
- Try pairing with Chicken Fajita Pasta for another flavorful twist.
- This recipe is featured on page 160 of The Cozy Cookbook.
Nutrition
- Serving Size: 1 serving
- Calories: 450 kcal
- Sugar: 5 g
- Sodium: 700 mg
- Fat: 25 g
- Saturated Fat: 13 g
- Unsaturated Fat: 10 g
- Trans Fat: 0.5 g
- Carbohydrates: thirty-five g
- Fiber: 2 g
- Protein: 25 g
- Cholesterol: 75 mg
