Description
This one-pot Taco Pasta combines the bold flavors of seasoned ground beef, Rotel tomatoes, and a creamy blend of Cheddar, Monterey Jack, and Velveeta cheeses. The pasta cooks right in the savory taco-spiced broth, making this a quick, comforting, and satisfying meal perfect for busy weeknights.
Ingredients
Scale
Cheese
- 1 cup shredded Cheddar cheese
- 1 cup shredded Monterey Jack cheese
- 4 oz Velveeta cheese, cubed (or 3/4 cup shredded cheese)
Main Ingredients
- 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
- 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, this helps them melt more evenly later.
- Cook the Beef: In a large, high-walled pot or Dutch oven over medium-high heat, cook and crumble the ground beef until browned. Drain any excess grease from the pot.
- Add Butter and Garlic: Melt the butter in the same pot, then add 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 undrained Rotel tomatoes to the pot. Mix well to combine all ingredients.
- Add Pasta: Bring the mixture to a gentle boil, then add the pasta shells, making sure they are fully submerged in the liquid.
- Cook the Pasta: Cover the pot and cook according to the pasta package instructions, stirring halfway through cooking to prevent the pasta from sticking to the bottom.
- Check Pasta Doneness: Remove the lid and check if the pasta is tender. If it needs more time, continue cooking uncovered until the desired tenderness is reached.
- Add Cheese: Reduce heat to low. Gradually stir in the shredded Cheddar, Monterey Jack, and cubed Velveeta cheeses until melted and creamy.
- Thicken the Sauce: Let the pasta sit on low heat for a few minutes so the sauce can thicken up and become rich and creamy.
- Serve: Serve the creamy taco pasta warm and enjoy a flavorful, cheesy dish that combines classic taco seasoning with comforting pasta.
Notes
- You can substitute Velveeta with more shredded cheese if preferred.
- Adjust the level of spiciness by choosing mild or spicy Rotel tomatoes.
- Use any short pasta shape such as penne, rotini, or elbow macaroni if shells are unavailable.
- For a lower-fat version, substitute whole milk with 2% milk and use leaner ground beef.
- Leftovers store well in the refrigerator for up to 3 days and reheat nicely with a splash of milk to loosen the sauce.
