Description
This one-pot Taco Pasta recipe is a creamy, cheesy dish combining savory ground beef with a flavorful blend of taco seasoning, Velveeta, cheddar, and Monterey Jack cheeses. Cooked in a single pot, it features tender pasta shells simmered in a rich tomato and broth mixture, making it a comforting and easy family dinner ready in just 40 minutes.
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)
Meat & Dairy
- 1 lb ground beef (85% lean)
- 1 tbsp butter
- 1 cup whole milk, at room temperature
Seasonings & Sauces
- 2 cloves garlic, minced
- 1 oz packet taco seasoning
- 1 tbsp Worcestershire sauce
- 2 tbsp tomato paste
Liquids
- 1 cup beef broth
- 1 cup chicken broth
Vegetables & Pasta
- 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 cheeses and set them aside to come to room temperature, which helps them melt more evenly later in the cooking process.
- Cook the Beef: In a large, high-walled pot or Dutch oven over medium-high heat, add the ground beef and cook until browned and fully crumbled. Once cooked, drain any excess grease to avoid a greasy sauce.
- Add Butter and Garlic: Reduce heat to medium, add the butter to the pot, and let it melt. Stir in the minced garlic and cook for about 1 minute until the garlic is 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. Mix everything well to combine the flavors uniformly.
- Add Pasta: Bring the mixture to a gentle boil, then add the medium pasta shells. Submerge the pasta in the liquid completely. Cover the pot and cook the pasta according to the package instructions, stirring once halfway through the cooking time to prevent the pasta from sticking.
- Check Pasta Doneness: Remove the cover and test the pasta to see if it is tender but still firm (al dente). If the pasta needs more time, continue cooking uncovered until the desired texture is reached.
- Add Cheese: Lower the heat to low. Gradually stir in the shredded cheddar, Monterey Jack, and Velveeta cheeses until they melt completely, creating a creamy and cohesive sauce. Allow the pasta to sit for a few minutes off the heat so the sauce thickens slightly.
- Serve: Spoon the warm, cheesy taco pasta into bowls and enjoy this comforting one-pot meal immediately while hot.
Notes
- Use full-fat Velveeta or cheese for a richer, creamier sauce.
- For a spicier kick, choose Rotel with extra hot chilies or add a pinch of crushed red pepper flakes.
- If you prefer a lighter version, substitute ground turkey for beef and use low-fat cheese and milk.
- Stir halfway through pasta cooking to avoid sticking and ensure even cooking.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated on the stovetop or microwave with a splash of milk to loosen the sauce.
