Description
This One Pot Taco Pasta is a creamy, cheesy, and flavorful dish that combines the best of taco seasoning with tender pasta and a blend of cheeses. Easy to prepare and perfect for busy weeknights, this recipe features ground beef cooked with spices, tomatoes with green chilies, and a rich sauce made from Velveeta, Cheddar, and Monterey Jack cheeses, all cooked together in one pot for minimal cleanup.
Ingredients
Scale
Cheese
- 1 cup shredded Cheddar cheese
- 1 cup shredded Monterey Jack cheese
- 4 oz Velveeta cheese, cubed (or 3/4 cup shredded cheese)
Meat & Aromatics
- 1 lb ground beef (85% lean)
- 1 tbsp butter
- 2 cloves garlic, minced
Seasonings & Sauces
- 1 oz packet taco seasoning
- 1 tbsp Worcestershire sauce
- 2 tbsp tomato paste
Liquids
- 1 cup beef broth
- 1 cup chicken broth
- 1 cup whole milk, at room temperature
Other
- 1 (10 oz) can Rotel tomatoes with green chilies, undrained
- 1/2 lb medium pasta shells (or other short pasta)
Instructions
- Prepare Cheese: Shred the Cheddar and Monterey Jack cheeses and let them come to room temperature while you prepare the other ingredients, to ensure they melt smoothly later.
- Cook Ground Beef: In a large, high-walled pot or Dutch oven, cook and crumble the ground beef over medium-high heat until browned. Drain any excess grease to avoid a greasy sauce.
- Sauté Garlic: Melt the butter in the same pot, then add the minced garlic. Cook for about 1 minute until fragrant, taking care not to burn the garlic.
- Add Seasonings and Liquids: Stir in the taco seasoning packet, Worcestershire sauce, and tomato paste, followed by the beef broth, chicken broth, whole milk, and undrained Rotel tomatoes. Mix well to combine all flavors.
- Cook Pasta: Bring the mixture to a gentle boil, then add the pasta shells. Ensure the pasta is submerged in the liquid. Cover the pot and cook according to the pasta package instructions, stirring halfway through to prevent sticking.
- Check Doneness: Remove the cover and taste the pasta to check if it’s cooked to your desired tenderness. If not done, cook a few minutes longer uncovered.
- Melt Cheese: Reduce heat to low. Gradually stir in the shredded Cheddar, Monterey Jack, and cubed Velveeta cheeses until fully melted and creamy, allowing the sauce to thicken slightly.
- Serve: Let the pasta sit for a few minutes off the heat to thicken further. Serve warm and enjoy this comforting, cheesy taco pasta.
Notes
- You can substitute pasta shells with any short pasta shape like penne or rotini.
- Using Velveeta helps create a smooth and creamy sauce, but you may substitute with extra shredded cheese if preferred.
- Adjust the amount of taco seasoning depending on your spice preference.
- Make sure to stir halfway while cooking pasta to prevent sticking at the bottom of the pot.
- This dish can be doubled for larger gatherings and reheats well.
- For a lighter version, use leaner ground beef and low-fat milk.
