Description
Delicious and easy one-pot Taco Pasta combining savory ground beef, a blend of cheeses, taco seasoning, and tender pasta shells simmered together for a creamy, flavorful meal ready in just 30 minutes. Perfect for busy weeknights, this comforting dish features a cheesy taco-inspired sauce infused with Rotel tomatoes and Worcestershire sauce.
Ingredients
Cheeses
- 1 cup Cheddar cheese, shredded
- 1 cup Monterey Jack cheese, shredded
- 4 oz Velveeta cheese, cut into cubes (about 1/3 cup) or substitute with ¾ cup shredded cheese
Protein
- 1 lb Ground beef (85% lean)
Other Ingredients
- 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
- ½ lb medium pasta shells
Instructions
- Prepare the cheeses: Shred the cheddar and Monterey Jack cheeses from a block and set aside at room temperature to ensure they melt smoothly into the sauce later.
- Cook the ground beef: In a high-walled pot or Dutch oven, cook and crumble the ground beef over medium-high heat until browned. Drain off any excess grease to avoid a greasy sauce.
- Sauté garlic: Melt the butter in the same pot used for beef. Add the minced garlic and cook for about 1 minute until fragrant, stirring constantly to prevent burning.
- Add liquids and seasonings: Stir in the taco seasoning, Worcestershire sauce, tomato paste, beef broth, chicken broth, whole milk, and the undrained can of Rotel tomatoes. Mix well to combine all ingredients thoroughly.
- Cook the pasta: Bring the mixture to a gentle boil. Add the medium pasta shells, submerging them fully in the liquid. Cover the pot and cook according to the pasta package instructions, typically around 10-12 minutes. Halfway through cooking, use a silicone spatula to lift any ingredients sticking to the bottom to prevent burning.
- Check doneness: Remove the lid and taste-test a noodle for tenderness. If not yet cooked to your desired firmness, cover and continue cooking for a few more minutes.
- Melt in cheeses: Reduce heat to low. Gradually stir in the shredded cheddar, Monterey Jack, and Velveeta cheeses until completely melted and the sauce is creamy.
- Thicken and serve: The sauce will be plentiful but will thicken as it stands and the pasta absorbs more liquid. Serve warm once the consistency suits your preference.
Notes
- Use medium pasta shells for best texture and sauce absorption.
- Shredded cheeses should be at room temperature to melt quickly and smoothly.
- Velveeta can be substituted with additional shredded cheese if desired.
- You can adjust the spice level by choosing mild or hot Rotel tomatoes.
- Stirring halfway through pasta cooking prevents sticking and burning on the bottom of the pot.
- For a thicker sauce, let the pasta sit for a few minutes before serving.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Tex-Mex
