Description
This cheesy taco pasta combines ground beef, creamy cheeses, taco seasoning, and tomatoes into a one-pot dish that’s easy to make, flavorful, and satisfying. With zesty taco-inspired flavors and a rich, cheesy sauce, it’s the perfect comfort food for any night.
Ingredients
- 1 cup Cheddar cheese, shredded
- 1 cup Monterey Jack cheese, shredded
- 4 oz. Velveeta cheese, cut into cubes (equal to 1/3 cup)
- 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
Instructions
- Cook the pasta shells according to package instructions. Drain and set aside, saving about 1 cup of pasta water.
- In a large skillet, heat the butter over medium heat. Add the ground beef and cook until browned, breaking it up into crumbles as it cooks, about 5-7 minutes. Drain any excess grease.
- Stir in the minced garlic and cook for another minute until fragrant. Add the taco seasoning, Worcestershire sauce, and tomato paste. Stir to combine and cook for 1-2 minutes.
- Pour in the beef broth, chicken broth, and whole milk, stirring until the mixture is smooth. Add the undrained Rotel tomatoes and bring the sauce to a simmer.
- Reduce the heat to low and add the Cheddar, Monterey Jack, and Velveeta cheeses. Stir until the cheeses melt and the sauce becomes smooth and creamy.
- Add the cooked pasta shells to the skillet and stir to coat them in the cheesy sauce. If the sauce is too thick, add a little reserved pasta water until you reach the desired consistency.
- Taste and adjust seasoning with salt and pepper if needed. Serve hot, garnished with extra cheese or fresh cilantro if desired.
Notes
- For a lighter version, swap ground beef for ground turkey or chicken, and use a lower-fat milk alternative.
- If you don’t have Velveeta cheese, substitute with more shredded cheese like mozzarella or cheddar, though Velveeta gives the dish its signature smooth texture.
- Add jalapeños or extra hot sauce to make this dish spicier.
- This recipe works well with any pasta shape, like penne or elbow macaroni, if you don’t have medium pasta shells.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 500
- Sugar: 6g
- Sodium: 850mg
- Fat: 25g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 80mg
