Description
A delightful one-pot recipe for Taco Pasta that combines the flavors of tacos with creamy, cheesy pasta. Perfect for a cozy family meal.
Ingredients
Units
Scale
Cheese Mixture:
- 1 cup Cheddar cheese, shredded
- 1 cup Monterey Jack cheese, shredded
- 4 oz. Velveeta cheese, cut into cubes (or 3/4 cup shredded cheese)
Pasta:
- 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
- Shred Cheese: Shred the cheddar and Monterey Jack cheese and set aside.
- Cook Beef: Cook and crumble ground beef in a pot, then drain grease.
- Prepare Sauce: Melt butter, add garlic, then mix in taco seasoning, Worcestershire sauce, tomato paste, broths, milk, and tomatoes. Bring to a gentle boil.
- Add Pasta: Add pasta, cover, and cook until done, stirring halfway through.
- Melt Cheese: Turn heat to low, gradually stir in cheese until melted.
- Serve: Adjust sauce consistency, then serve.
Notes
- This recipe makes a lot of sauce, so feel free to use more pasta if desired.
- Consider using all chicken or all beef broth based on preference.
- Shred cheese from a block for best melting results.
- Experiment with different pasta shapes and consider adding chicken or optional ingredients like corn, bell peppers, or black beans.
Nutrition
- Serving Size: 1 serving
- Calories: 490
- Sugar: 5g
- Sodium: 780mg
- Fat: 23g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 33g
- Cholesterol: 95mg
