Description
A creamy, cheesy one-pot pasta loaded with ground beef, taco seasoning, and three kinds of cheese. This 30-minute dish blends the best of taco night with cozy pasta comfort food, making it perfect for busy weeknights, potlucks, or family dinners.
Ingredients
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1 cup (115 g) cheddar cheese, shredded
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1 cup (115 g) Monterey Jack cheese, shredded
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4 oz (115 g) Velveeta cheese, cubed (or ¾ cup/85 g shredded cheese)
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1 lb (450 g) ground beef (85% lean)
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1 tbsp (15 g) butter
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2 garlic cloves, minced
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1 oz (28 g) taco seasoning packet
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1 tbsp (15 ml) Worcestershire sauce
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2 tbsp (30 g) tomato paste
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1 cup (240 ml) beef broth
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1 cup (240 ml) chicken broth
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1 cup (240 ml) whole milk, room temperature
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1 can (10 oz / 283 g) Rotel tomatoes with green chilies, undrained
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½ lb (225 g) medium pasta shells
Instructions
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Grate the cheddar and Monterey Jack cheese. Set aside at room temperature.
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In a large pot or Dutch oven, cook and crumble ground beef over medium-high heat. Drain excess grease.
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Add butter and garlic to the pot. Sauté 1 minute until fragrant.
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Stir in taco seasoning, Worcestershire sauce, tomato paste, both broths, milk, and Rotel (with liquid). Mix well.
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Bring to a gentle boil. Add pasta shells, ensuring they’re submerged. Cover and cook according to package directions, stirring once.
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Check pasta for doneness; cook a little longer if needed.
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Reduce heat to low. Stir in cheddar, Monterey Jack, and Velveeta gradually until smooth and creamy.
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Let it rest for a few minutes so the sauce thickens. Serve hot.
Notes
Stir pasta halfway through cooking to prevent sticking.
Use extra shredded cheese if Velveeta is unavailable.
Mild Rotel or plain tomatoes work for a less spicy version.
Add corn or black beans for extra veggies.
Sauce thickens as it sits—don’t worry if it looks thin at first.
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: One Pot / Stovetop
- Cuisine: Tex-Mex / American