Creamy and Flavorful Taco Pasta (Print version)
A one-pot taco pasta with tender shells, seasoned beef, tomatoes, cream cheese, and shredded cheese stirred into a rich sauce.
# Ingredients:
For the pasta
01 -
1 tablespoon olive oil
02 -
1 lb (450 g) ground beef, 85% lean
03 -
1 small yellow onion, finely diced
04 -
3 cloves garlic, minced
05 -
2 tablespoons taco seasoning, or 1 standard packet
06 -
2 tablespoons tomato paste
07 -
1 can (10 oz / 283 g) diced tomatoes with green chiles, undrained
08 -
2 cups (480 ml) low-sodium beef broth
09 -
1 cup (240 ml) whole milk
10 -
12 oz (340 g) medium pasta shells
11 -
1/2 teaspoon kosher salt, plus more to taste
For the creamy finish
12 -
4 oz (115 g) cream cheese, cubed and softened
13 -
1 cup (115 g) shredded cheddar cheese
14 -
1 cup (115 g) shredded Monterey Jack cheese
15 -
2 tablespoons chopped cilantro or green onion
16 -
1 lime, cut into wedges
17 -
Crushed tortilla chips, sour cream, or diced tomato for serving, optional
# Instructions:
01 -
Heat olive oil in a large Dutch oven or deep skillet over medium-high heat. Add the ground beef and onion, then cook for 6-8 minutes, breaking up the meat, until the beef is browned and cooked through. Drain excess grease if needed.
02 -
Add the garlic, taco seasoning, and tomato paste. Cook for 1 minute, stirring constantly, until the mixture smells fragrant and the tomato paste darkens slightly.
03 -
Stir in the diced tomatoes with green chiles, beef broth, milk, pasta shells, and salt. Bring to a steady simmer and press the pasta mostly under the liquid.
04 -
Cover and cook for 10-13 minutes, stirring every few minutes, until the shells are tender and the sauce has reduced. Lower the heat if the bottom starts sticking.
05 -
Reduce the heat to low. Stir in the cream cheese until melted and smooth, then add the cheddar and Monterey Jack a handful at a time until glossy.
06 -
Let the pasta stand off the heat for 3-5 minutes so the sauce thickens. Taste for salt, then serve with cilantro or green onion, lime wedges, and any toppings you like.
# Good to know:
01 -
Best served hot after a short rest, when the sauce has thickened around the pasta.
02 -
Add a splash of warm milk or broth when reheating leftovers.
03 -
Cook ground beef to 160°F for food safety.