Description
This One Pot Taco Pasta is a creamy, cheesy, and flavorful dish combining ground beef, a blend of cheeses, taco seasoning, and tender pasta shells. Perfect for a quick and easy dinner, it cooks all in one pot for minimal cleanup and maximum taste.
Ingredients
Scale
Cheese
- 1 cup Cheddar cheese, shredded
- 1 cup Monterey Jack cheese, shredded
- 4 oz Velveeta cheese, cut into cubes (equal to 1/3 cup) (can substitute with ¾ cup shredded cheese)
Meat and Butter
- 1 lb Ground beef, 85% lean
- 1 Tablespoon Butter
Seasonings and Sauces
- 2 cloves Garlic, minced
- 1 oz packet Taco seasoning
- 1 Tablespoon Worcestershire sauce
- 2 Tablespoons Tomato paste
Liquids
- 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
- ½ lb Medium pasta shells
Instructions
- Prepare Cheese: Shred the cheddar and Monterey Jack cheese from a block and set aside at room temperature to ensure they melt smoothly into the pasta sauce.
- Cook Ground Beef: Over medium-high heat in a high-walled pot or Dutch oven, cook and crumble the ground beef until browned. Drain excess grease from the pot.
- Sauté Garlic: Melt the butter in the same pot and add the minced garlic. Cook for 1 minute until fragrant, but not browned.
- Add Remaining Ingredients: Stir in taco seasoning, Worcestershire sauce, tomato paste, beef broth, chicken broth, whole milk, and undrained Rotel tomatoes. Mix well to combine all flavors.
- Boil and Add Pasta: Bring the mixture to a gentle boil. Submerge the pasta shells completely in the liquid, cover the pot, and cook according to pasta package instructions (about 15 minutes). Halfway through, gently slide a silicone spatula along the bottom to prevent sticking.
- Check Pasta Doneness: Remove the cover and taste a noodle to ensure it is cooked to your liking. If not done, cover and cook longer until desired doneness is reached.
- Melt Cheese: Reduce heat to low and gradually stir in the shredded cheeses and Velveeta until fully melted and creamy.
- Serve: Allow the pasta to sit for a few minutes to thicken the sauce. Serve warm once the desired consistency is achieved.
Notes
- This recipe yields a saucy pasta, feel free to increase pasta quantity up to 3/4 lb if you prefer less sauce.
- You can use all beef broth or all chicken broth instead of splitting between the two based on preference.
- Shredding cheese from blocks yields a creamier melt than pre-shredded packets.
- Alternative pasta shapes like rotini, penne, or bow tie work well; adjust cooking time accordingly.
- For a twist, substitute ground beef with diced or shredded chicken; add it at the end to avoid toughness.
- Optional add-ins include corn, bell peppers, black beans, or jalapenos for extra flavor and texture.
- Try the Chicken Fajita Pasta recipe as a variation for another delicious meal.
- This recipe is featured in The Cozy Cookbook on page 160.
Nutrition
- Serving Size: 1 serving (about 1 cup)
- Calories: 480 kcal
- Sugar: 4 g
- Sodium: 770 mg
- Fat: 26 g
- Saturated Fat: 14 g
- Unsaturated Fat: 10 g
- Trans Fat: 0.5 g
- Carbohydrates: 35 g
- Fiber: 2 g
- Protein: 29 g
- Cholesterol: 90 mg
