Taco Pasta - (One Pot!)

Taco Pasta - (One Pot!)

from thecozycook.com
30 min
6 servings

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)

Directions

  1. 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. 2

    Cook and crumble the ground beef over medium-high heat in a high-walled pot or dutch oven. Drain grease.

  3. 3

    Melt the butter in the same pot and add and garlic. Cook for 1 minute.

  4. 4

    Add all remaining ingredients except the cheese and pasta. Stir to combine.

  5. 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 to the bottom.

  6. 6

    Remove cover and ensure the pasta is sufficiently cooked. Taste-test a noodle for doneness before proceeding If needed, cover and cook longer, until your desired doneness is obtained.

  7. 7

    Turn heat to low. Gradually stir in cheese until melted.

  8. 8

    There will be plenty of sauce but it will thicken upon standing and the pasta will continue to absorb it.

  9. 9

    Serve once desired consistency is obtained.