Description
This Creamy Taco Pasta Recipe is a 30 minute meal that you can make in one pot! Pasta shells are smothered in cheesy taco sauce with ground beef and tomatoes.
Ingredients
1 cup Cheddar cheese, shredded
1 cup Monterey Jack Cheese, shredded
4 oz. Velveeta cheese, cut into cubes (equal to 1/3 cup)* can sub with ¾ cup shredded cheese
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 temp
1 (10 oz.) can Rotel Tomatoes with green chilies, undrained
½ lb. Medium pasta shells, see notes
Instructions
1. Shred the cheddar and Monterey Jack cheese from a block and set aside. It should be near room temperature when added to the pasta sauce.
2. Cook and crumble the ground beef over medium-high heat in a high-walled pot or dutch oven. Drain grease.
3. Melt the butter in the same pot and add the garlic. Cook for 1 minute.
4. Add all remaining ingredients except the cheese and pasta. Stir to combine.
5. Bring to a gentle boil. Add the pasta and submerge it in the liquid. Cover and cook according to package instructions. Slide a silicone spatula along the bottom of the pot halfway through to lift any ingredients that may be settling.
6. Remove cover and ensure the pasta is cooked. If needed, cook longer until desired doneness.
7. Turn heat to low. Gradually stir in cheese until melted.
8. Let stand to thicken, then serve.
Notes
There will be extra sauce at first, but it thickens quickly as the pasta absorbs it.
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Category: Dinner
- Method: One Pot
- Cuisine: American