Cheesy Beef Taco Pasta (Print version)
A one-pot Cheesy Beef Taco Pasta with ground beef, tomatoes, tender shells, and a creamy cheddar sauce ready in about 30 minutes.
# Ingredients:
For the taco pasta
01 -
1 tablespoon olive oil
02 -
1 lb (450 g) 85 percent lean ground beef
03 -
1 small yellow onion, diced
04 -
3 cloves garlic, minced
05 -
2 tablespoons taco seasoning
06 -
2 tablespoons tomato paste
07 -
1 can (10 oz or 283 g) diced tomatoes with green chiles, undrained
08 -
2 cups (480 ml) low-sodium beef broth, plus more as needed
09 -
1 cup (240 ml) whole milk
10 -
8 oz (225 g) small pasta shells or rotini
11 -
2 oz (55 g) cream cheese, cubed
12 -
1 1/2 cups (170 g) shredded sharp cheddar cheese
13 -
1/2 cup (55 g) shredded Monterey Jack cheese
14 -
Salt and black pepper, to taste
For serving
15 -
2 green onions, thinly sliced
16 -
2 tablespoons chopped fresh cilantro
17 -
Sour cream, diced avocado, crushed tortilla chips, or lime wedges, optional
# Instructions:
01 -
Heat olive oil in a large deep skillet over medium-high heat. Add the ground beef and onion. Cook for 5-7 minutes, breaking the beef into small crumbles, until the beef is browned and the onion is soft. Drain excess grease if needed.
02 -
Add garlic, taco seasoning, and tomato paste. Cook for 1 minute, stirring constantly, until the tomato paste darkens slightly and the spices smell fragrant.
03 -
Stir in the diced tomatoes with green chiles, beef broth, milk, and dry pasta. Make sure most of the pasta is tucked under the liquid.
04 -
Bring to a boil, then reduce to a gentle simmer. Cook for 12-14 minutes, stirring every few minutes, until the pasta is tender and the sauce has thickened. Add a splash of broth if the pan gets too dry before the pasta is done.
05 -
Turn off the heat. Stir in the cream cheese until mostly melted, then fold in cheddar and Monterey Jack until the sauce is smooth. Season with salt and black pepper to taste.
06 -
Let the pasta rest for 3 minutes so the sauce thickens. Serve warm with green onions, cilantro, and any optional toppings you like.
# Good to know:
01 -
Cook ground beef to 160°F for food safety.
02 -
Best served after a short rest so the cheese sauce clings to the pasta.
03 -
Add extra broth or milk when reheating leftovers.