Ingredients
Scale
- 1 lb. Ground Beef (85% lean): Provides a rich, hearty base for the dish. You can also substitute with ground turkey or chicken if preferred.
- 1 Tablespoon Butter: Adds richness and helps to sauté the garlic.
- 2 cloves Garlic, minced: A crucial flavor builder that adds a subtle but important depth to the dish.
- 1 oz. packet Taco Seasoning: The star of the show, infusing the pasta with all the classic taco flavors.
- 1 Tablespoon Worcestershire sauce: Enhances the umami flavor, complementing the beef and cheese.
- 2 Tablespoons Tomato paste: Thickens the sauce and provides a tangy, concentrated tomato flavor.
- 1 cup Beef broth + 1 cup Chicken broth: This combination gives a richer flavor than using water, making the pasta extra savory.
- 1 cup Whole milk: Adds creaminess to the sauce.
- 1 (10 oz.) can Rotel Tomatoes with green chilies, undrained: Brings a subtle kick of heat and freshness to the dish.
- ½ lb. Medium pasta shells: These hold the sauce well and cook perfectly in the one-pot method.
- 1 cup Cheddar cheese, shredded + 1 cup Monterey Jack Cheese, shredded: These two cheeses melt smoothly, creating a velvety sauce. Always shred your cheese from the block for the best melt.
- 4 oz. Velveeta cheese, cut into cubes: Adds extra creaminess, but you can substitute it with ¾ cup of shredded cheese if needed.
Instructions
- Prepare the Cheese: Shred the cheddar and Monterey Jack cheeses from a block and set them aside. Allow the cheese to reach room temperature, as it melts better this way.
- Cook the Ground Beef: Heat a high-walled pot or dutch oven over medium-high heat. Add the ground beef and cook until browned, breaking it up into small crumbles as it cooks. Drain the excess grease once fully cooked.
- Sauté the Garlic: In the same pot, melt the butter and add minced garlic. Cook for about 1 minute until fragrant.
- Combine the Liquids: Add the taco seasoning, Worcestershire sauce, tomato paste, beef broth, chicken broth, whole milk, and the can of Rotel tomatoes (with juices). Stir everything to combine well.
- Add the Pasta: Bring the mixture to a gentle boil and stir in the pasta. Make sure the pasta is submerged in the liquid. Cover the pot and cook according to the pasta’s package instructions, stirring halfway through to prevent sticking.
- Check for Doneness: Once the pasta is fully cooked (taste-test to confirm), remove the lid. If the pasta isn’t tender enough, cover and cook for an additional minute or two.
- Incorporate the Cheese: Reduce the heat to low and slowly stir in the shredded cheddar, Monterey Jack, and Velveeta cheese cubes. Stir until the cheese melts completely, creating a creamy sauce. The sauce will thicken as it sits, so don’t worry if it seems a bit runny initially.
- Serve: Once the pasta reaches your desired consistency, it’s ready to be served.
Notes
Serving and Presentation Tips for Taco Pasta
Make your dish look as great as it tastes by topping the taco pasta with any of these:
- Fresh cilantro for a pop of color and freshness.
- Diced green onions to add a mild, crunchy onion flavor.
- Sour cream for extra creaminess and a cooling contrast to the spices.
- Shredded lettuce or crushed tortilla chips can add texture for those who love a crunch.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner