Description
This One Pot Taco Pasta is a creamy, cheesy, and flavorful dish combining taco-seasoned ground beef, tender pasta shells, and a blend of cheeses in a rich tomato and broth sauce. Perfect for a quick and hearty meal that requires minimal cleanup.
Ingredients
Scale
Cheeses
- 1 cup Cheddar cheese, shredded
- 1 cup Monterey Jack cheese, shredded
- 4 oz Velveeta cheese, cut into cubes (equal to 1/3 cup) or 3/4 cup shredded cheese as substitute
Main Ingredients
- 1 lb Ground beef, 85% lean
- 1 Tablespoon butter
- 2 cloves Garlic, minced
- 1 oz packet Taco seasoning
- 1 Tablespoon Worcestershire sauce
- 2 Tablespoons 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
Instructions
- Prepare Cheese: Shred the cheddar and Monterey Jack cheese from blocks and set aside at room temperature for easier melting during cooking.
- Cook Ground Beef: In a high-walled pot or Dutch oven over medium-high heat, cook and crumble the ground beef until browned. Drain excess grease and set beef aside.
- Sauté Garlic: Melt butter in the same pot, add minced garlic, and cook for 1 minute until fragrant.
- Add Remaining Ingredients: Add the taco seasoning, Worcestershire sauce, tomato paste, beef broth, chicken broth, whole milk, Rotel tomatoes (undrained), and cooked ground beef to the pot. Stir well to combine.
- Cook Pasta: Bring mixture to a gentle boil. Add the pasta, ensuring it is submerged in the liquid. Cover the pot and cook according to the pasta package instructions (about 12 minutes), sliding a silicone spatula along the bottom halfway through to prevent sticking.
- Check Doneness: Remove the cover and test a pasta shell for doneness. If not fully cooked, cover and continue cooking until desired tenderness is reached.
- Add Cheese: Reduce heat to low and gradually stir in the shredded cheeses until fully melted and the sauce is creamy.
- Serve: Allow the sauce to thicken slightly as it stands. Serve once desired consistency is obtained and enjoy your hearty taco pasta.
Notes
- This recipe makes a lot of sauce, which adds creaminess and flavor; feel free to adjust to more than 1/2 lb pasta if preferred.
- You can use all chicken broth or all beef broth instead of a combination based on availability and taste preference.
- For best melting, shred cheese from blocks; pre-shredded cheese does not melt as smoothly.
- Other pasta shapes like rotini, penne, or bow tie can be used; adjust cooking times as per package instructions.
- Substitute diced or shredded chicken for ground beef for a lighter variation, adding it at the end of cooking to avoid toughness.
- Optional additions include corn, bell peppers, black beans, or jalapenos to increase flavor and texture variety.
- Try the Chicken Fajita Pasta recipe for another delicious one pot meal option.
Nutrition
- Serving Size: 1 serving
- Calories: 490 kcal
- Sugar: 5 g
- Sodium: 720 mg
- Fat: 26 g
- Saturated Fat: 14 g
- Unsaturated Fat: 10 g
- Trans Fat: 0.5 g
- Carbohydrates: 35 g
- Fiber: 3 g
- Protein: 26 g
- Cholesterol: 80 mg
