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Taco Pasta – One Pot! Recipe

Taco Pasta – One Pot! Recipe
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★★★★★

4.7 from 6 reviews

This hearty and flavorful Taco Pasta is a one-pot wonder combining the bold spices of taco seasoning with creamy cheeses and tender pasta shells. Perfect for busy weeknights, this recipe features seasoned ground beef simmered with tomatoes, broth, and pasta, then finished with a blend of melted cheeses for a comforting and cheesy meal the whole family will love.

Ingredients

Scale

Cheese

  • 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

Meat and Butter

  • 1 lb. Ground beef, 85% lean
  • 1 Tablespoon Butter

Flavorings and Seasonings

  • 2 cloves Garlic, minced
  • 1 oz. packet Taco seasoning
  • 1 Tablespoon Worcestershire sauce
  • 2 Tablespoons Tomato paste

Liquids

  • 1 cup Beef broth
  • 1 cup Chicken broth
  • 1 cup Whole milk, at room temperature

Additional Ingredients

  • 1 (10 oz.) can Rotel Tomatoes with green chilies, undrained
  • ½ lb. Medium pasta shells

Instructions

  1. Prepare the Cheese: Shred the cheddar and Monterey Jack cheese from blocks and set aside at room temperature to ensure they melt smoothly when added later.
  2. Cook the Beef: In a high-walled pot or Dutch oven over medium-high heat, cook and crumble the ground beef until browned. Drain excess grease thoroughly.
  3. Sauté Garlic: Melt the butter in the same pot and add minced garlic. Cook for about 1 minute until aromatic but not browned.
  4. Add Seasonings and Liquids: Stir in the taco seasoning, Worcestershire sauce, tomato paste, beef broth, chicken broth, whole milk, and undrained Rotel tomatoes. Mix well to combine flavors.
  5. Boil and Add Pasta: Bring the mixture to a gentle boil. Add medium pasta shells, submerging them fully in the liquid. Cover the pot and cook according to the pasta package instructions.
  6. Stir During Cooking: About halfway through cooking, use a silicone spatula to gently slide along the bottom of the pot to prevent any ingredients from sticking or settling.
  7. Check Pasta Doneness: Remove the cover and test a pasta shell for doneness. If needed, cover and continue cooking until desired tenderness is reached.
  8. Incorporate Cheese: Reduce heat to low and gradually stir in the shredded and cubed cheeses until fully melted and creamy throughout the sauce.
  9. Finish and Serve: The sauce will be saucy initially but will thicken as it stands and the pasta absorbs more liquid. Serve once you reach the preferred consistency.

Notes

  • You can substitute Velveeta cheese with ¾ cup of shredded cheese if preferred.
  • Use medium pasta shells for best texture; any similar small pasta shape works well.
  • Make sure the cheeses are at room temperature for better melting.
  • If you want less sauce, reduce broth quantities slightly but keep enough liquid for pasta to cook fully.

Nutrition

Keywords: taco pasta, one pot meal, ground beef pasta, cheesy pasta, Tex-Mex pasta, easy dinner recipes

Find it online: https://frommamamaya.com/taco-pasta-one-pot-recipe/