Description
This creamy taco pasta blends pasta shells, ground beef, tomatoes, broth, milk, and melted cheese for a rich one-pot dinner ready in 30 minutes.
Ingredients
1 cup Cheddar cheese, shredded
1 cup Monterey Jack Cheese, shredded
4 oz Velveeta cheese, cubed (or 3/4 cup shredded cheese)
1 lb Ground beef
1 tbsp Butter
2 cloves Garlic, minced
1 oz Taco seasoning packet
1 tbsp Worcestershire sauce
2 tbsp Tomato paste
1 cup Beef broth
1 cup Chicken broth
1 cup Whole milk, room temp
1 can (10 oz) Rotel tomatoes with green chilies
1/2 lb Medium pasta shells
Instructions
1. Shred the cheddar and Monterey Jack cheese from a block and set aside.
2. Cook and crumble the ground beef over medium-high heat. Drain grease.
3. Melt the butter in the same pot and add garlic. Cook 1 minute.
4. Add all remaining ingredients except the cheese and pasta. Stir to combine.
5. Bring to a gentle boil. Add pasta and submerge it. Cover and cook according to package directions.
6. Remove cover and check for doneness. Cook longer if needed.
7. Turn heat to low and gradually stir in cheese.
8. Let stand to thicken, then serve.
Notes
Use slightly more than 1/2 lb pasta if you prefer thicker texture.
Shred cheese from a block for best melt.
Try bell peppers, corn, black beans, or jalapenos for extra flavor.
Use all chicken broth or all beef broth.
Diced chicken works well; add it at the end.
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Category: Dinner
- Method: One Pot
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 503
- Sugar: 8g
- Sodium: 1352mg
- Fat: 22g
- Saturated Fat: 13g
- Unsaturated Fat: 1g
- Trans Fat: 1g
- Carbohydrates: 39g
- Fiber: 3g
- Protein: 37g
- Cholesterol: 100mg