Description
This One Pot Taco Pasta combines the bold flavors of classic taco seasoning with the creamy richness of melted cheese and tender pasta shells. It’s an easy, comforting meal loaded with ground beef, tomatoes with green chilies, and a blend of cheddar, Monterey Jack, and Velveeta cheeses, all cooked together in a single pot for convenience and minimal cleanup.
Ingredients
Cheese
- 1 cup Cheddar cheese, shredded
- 1 cup Monterey Jack cheese, shredded
- 4 oz Velveeta cheese, cut into cubes (or substitute with ¾ cup shredded cheese)
Meat
- 1 lb Ground Beef (85% lean)
Other Ingredients
- 1 Tablespoon Butter
- 2 cloves Garlic, minced
- 1 oz packet Taco Seasoning
- 1 Tablespoon soy 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
- ½ lb Medium pasta shells
Instructions
- Prepare Cheese: Shred the cheddar and Monterey Jack cheese from a block and set aside. Ensure the cheese is near room temperature for easier melting into the sauce.
- Cook Ground Beef: In a high-walled pot or Dutch oven, cook and crumble the ground beef over medium-high heat until browned. Drain excess grease from the pot.
- Sauté Garlic: Melt the butter in the same pot and add minced garlic. Cook for about 1 minute to release the garlic’s aroma but do not brown it.
- Add Liquids and Seasoning: Stir in the taco seasoning, soy sauce, tomato paste, beef broth, chicken broth, whole milk, and undrained Rotel tomatoes. Combine thoroughly to create the flavorful base for your pasta.
- Cook Pasta: Bring the mixture to a gentle boil. Add the pasta shells, submerging them completely in the liquid. Cover the pot and cook the pasta according to package instructions. Halfway through cooking, lift ingredients from the bottom of the pot with a silicone spatula to prevent sticking.
- Check Doneness: Remove the cover and test the pasta for doneness by tasting a noodle. If the pasta isn’t cooked to your preference, cover and cook a little longer until desired texture is reached.
- Melt Cheese: Reduce heat to low. Gradually stir in the shredded cheeses and Velveeta cubes, mixing gently until the cheese melts and creates a creamy sauce.
- Thicken Sauce: Allow the sauce to thicken as it stands; the pasta will continue to absorb the sauce, enhancing flavor and consistency.
- Serve: Once the sauce reaches your desired thickness and the pasta is fully cooked, serve immediately and enjoy your comforting taco pasta meal.
Notes
- Use medium pasta shells as they hold the sauce well. You can substitute with other small pasta shapes such as rotini or elbow macaroni.
- Velveeta cheese adds creaminess but can be substituted with extra shredded cheese if preferred.
- Stir the pasta gently during cooking to prevent sticking and uneven cooking.
- Adjust seasoning and spice level by choosing mild or hot Rotel tomatoes and taco seasoning packets to your taste.
- Letting the dish rest after cooking allows the sauce to thicken perfectly.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American Tex-Mex
