Description
This one-pot Taco Pasta combines the bold flavors of taco seasoning with creamy cheeses and tender pasta shells for a comforting, easy-to-make meal. Ground beef is cooked and simmered with tomato paste, Rotel tomatoes, and a blend of beef and chicken broth to create a rich, flavorful sauce that’s finished with melty cheddar, Monterey Jack, and Velveeta cheeses. Perfect for a quick weeknight dinner that feeds the whole family, this hearty dish offers a delightful fusion of Tex-Mex tastes with classic pasta comfort.
Ingredients
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 substitute with ¾ cup shredded cheese
Meat and Butter
- 1 lb. Ground Beef (85% lean)
- 1 Tablespoon Butter
Aromatics & Seasonings
- 2 cloves Garlic, minced
- 1 oz. packet Taco Seasoning
- 1 Tablespoon Worcestershire sauce
- 2 Tablespoons Tomato paste
Liquids & Vegetables
- 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
- Shred Cheeses: Shred the cheddar and Monterey Jack cheeses from blocks and set them aside at room temperature so they will melt smoothly into the sauce later.
- Cook Ground Beef: In a high-walled pot or Dutch oven, cook and crumble the ground beef over medium-high heat until fully browned. Drain any excess grease from the meat.
- Sauté Garlic: Melt the butter in the same pot used for the beef. Add the minced garlic and cook for about 1 minute until fragrant but not browned.
- Add Seasonings and Liquids: Stir in the taco seasoning, Worcestershire sauce, tomato paste, beef broth, chicken broth, whole milk, and undrained can of Rotel tomatoes. Mix everything thoroughly to combine.
- Cook Pasta: Bring the mixture to a gentle boil. Add the medium pasta shells and ensure they are submerged in the liquid. Cover the pot and cook according to the pasta package instructions, typically around 8-10 minutes. Halfway through cooking, slide a silicone spatula along the bottom to prevent sticking and distribute ingredients evenly.
- Check Pasta Doneness: Remove the lid and test a noodle for doneness. If the pasta isn’t tender enough, cover and cook for a few more minutes until it reaches your preferred texture.
- Incorporate Cheeses: Reduce heat to low and gradually stir in the shredded cheddar, Monterey Jack, and Velveeta cheeses until fully melted and creamy.
- Thicken Sauce: Allow the sauce to thicken slightly as it stands; the pasta will continue to absorb the flavorful sauce.
- Serve: Once the sauce has reached the desired consistency and the pasta is fully cooked and coated in cheesy taco goodness, serve immediately and enjoy.
Notes
- To keep the cheese melting smoothly, make sure it is shredded and at room temperature before adding.
- Using a high-walled pot or Dutch oven helps prevent spills and allows for even cooking of pasta and sauce.
- Feel free to substitute Velveeta with an additional ¾ cup shredded cheese if preferred for a more natural cheese option.
- Medium pasta shells work best to hold the sauce and cheese, but other medium pasta shapes like rotini or penne can also be used.
- Stirring halfway through cooking prevents pasta from sticking to the bottom and ensures even cooking.
- Leftovers taste great reheated and the sauce will thicken further in the fridge; add a splash of milk when reheating if needed to loosen.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Tex-Mex
