Description
This creamy, cheesy Taco Pasta is a comforting one-pot meal combining seasoned ground beef, tender pasta shells, and a flavorful blend of cheeses with a hint of spice from Rotel tomatoes. Perfect for a quick weeknight dinner, it’s easy to prepare and packed with bold Tex-Mex flavors.
Ingredients
Scale
Cheeses
- 1 cup shredded Cheddar cheese
- 1 cup shredded Monterey Jack cheese
- 4 oz Velveeta cheese, cubed (or 3/4 cup shredded cheese)
Meat and Seasonings
- 1 lb ground beef (85% lean)
- 1 tbsp butter
- 2 cloves garlic, minced
- 1 oz packet taco seasoning
- 1 tbsp Worcestershire sauce
- 2 tbsp tomato paste
Liquids and Others
- 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 (or other short pasta)
Instructions
- Prepare the Cheese: Shred the cheddar and Monterey Jack cheese and set aside to bring to room temperature to ensure they melt smoothly and evenly when added later.
- Cook the Beef: Heat a large, high-walled pot or Dutch oven over medium-high heat. Add the ground beef and cook, breaking it up with a spoon, until fully browned and cooked through. Drain any excess grease to avoid a greasy sauce.
- Add Butter and Garlic: Lower the heat to medium. Add butter to the pot and let it melt. Stir in minced garlic and cook for about 1 minute until fragrant, being careful not to burn it.
- Add Liquids and Seasoning: Stir in the taco seasoning, Worcestershire sauce, tomato paste, beef broth, chicken broth, whole milk, and the undrained can of Rotel tomatoes. Mix well to combine all ingredients and bring to a gentle boil.
- Add Pasta: Once boiling, add the medium pasta shells, pushing them down gently so they are submerged in the liquid. Cover the pot and cook according to the pasta package instructions, usually around 10-12 minutes, stirring halfway through to prevent sticking.
- Check Pasta Doneness: Remove the lid and test the pasta for tenderness. If it needs more time, continue cooking uncovered until you reach your preferred texture.
- Add Cheese: Reduce the heat to low. Gradually stir in the shredded cheddar, Monterey Jack, and Velveeta cheeses until fully melted and creamy. Let the pasta sit for a few minutes with the heat off or on very low to thicken the sauce further.
- Serve: Dish out the creamy, cheesy taco pasta while warm. Enjoy this comforting one-pot meal that’s perfect for family dinners or casual gatherings.
Notes
- Using Velveeta cheese adds extra creaminess, but you can substitute it with more shredded cheese if preferred.
- Be sure to stir halfway through cooking the pasta to prevent sticking and ensure even cooking.
- If you want more spice, add a pinch of cayenne pepper or use hot Rotel tomatoes.
- This recipe can be made ahead and reheated with a splash of milk to restore creaminess.
- For a vegetarian version, substitute ground beef with plant-based meat alternatives and use vegetable broth instead of beef broth.
