Taco Pasta - (One Pot!) (Print Version)
Creamy one-pot taco pasta packed with bold spices, cheese, and tender pasta shells.
# Ingredients:
→ Cheeses
01 -
1 cup shredded Cheddar cheese
02 -
1 cup shredded Monterey Jack cheese
03 -
4 oz Velveeta cheese, cut into cubes (approximately 1/3 cup or substitute with 3/4 cup shredded cheese)
→ Proteins
04 -
1 lb ground beef, 85% lean
→ Flavorings
05 -
1 Tablespoon butter
06 -
2 cloves minced garlic
07 -
1 oz packet taco seasoning
08 -
1 Tablespoon Worcestershire sauce
09 -
2 Tablespoons tomato paste
→ Liquids
10 -
1 cup beef broth
11 -
1 cup chicken broth
12 -
1 cup whole milk, at room temperature
→ Vegetables
13 -
1 (10 oz) can Rotel tomatoes with green chilies, undrained
→ Pasta
14 -
1/2 lb medium pasta shells
# Instructions:
01 -
Shred the Cheddar and Monterey Jack cheeses from a block and set aside. Ensure they are near room temperature before incorporating into the sauce.
02 -
Cook and crumble the ground beef in a high-walled pot or Dutch oven over medium-high heat. Drain the grease once browned.
03 -
Melt the butter in the same pot and add the minced garlic. Sauté for 1 minute until fragrant.
04 -
Add the taco seasoning, Worcestershire sauce, tomato paste, beef broth, chicken broth, whole milk, and Rotel tomatoes with green chilies. Stir to combine thoroughly.
05 -
Bring the mixture to a gentle boil. Add the pasta and ensure it is fully submerged in the liquid. Cover and cook according to the pasta package instructions, stirring with a silicone spatula halfway through to prevent ingredients from settling at the bottom.
06 -
Remove the cover and check if the pasta is cooked thoroughly. Taste a noodle and, if needed, continue cooking until the desired doneness is achieved.
07 -
Reduce the heat to low and gradually stir in the cheese until completely melted and smooth.
08 -
Let the sauce thicken as it stands. The pasta will continue to absorb the sauce. Serve immediately once the desired consistency is reached.
# Notes:
01 -
Shredding cheese from a block ensures smoother melting compared to pre-shredded options.
02 -
The sauce will thicken as it sits, so keep this in mind when determining serving consistency.