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Taco Pasta (One-Pot Recipe) Recipe

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★★★★

4 from 85 reviews

This Taco Pasta recipe is a creamy, cheesy one-pot meal combining the bold flavors of taco seasoning with tender pasta, ground beef, and a blend of cheeses. Ready in just 30 minutes, this comforting dish is perfect for a satisfying weeknight dinner with minimal cleanup.

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 substitute with ¾ cup shredded cheese)

Meat and Aromatics

  • 1 lb. Ground beef (85% lean)
  • 1 Tablespoon Butter
  • 2 cloves Garlic (minced)

Seasonings and Liquids

  • 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 temperature)
  • 1 (10 oz.) can Rotel tomatoes with green chilies (undrained)

Pasta

  • ½ lb. Medium pasta shells

Instructions

  1. Prepare the cheese: Shred the cheddar and Monterey Jack cheeses from a block and set them aside to come to near room temperature, which will help them melt smoothly in the sauce.
  2. Cook the ground beef: In a high-walled pot or Dutch oven over medium-high heat, cook and crumble the ground beef until browned. Drain off any excess grease to keep the dish from becoming oily.
  3. Sauté garlic: Using the same pot, melt the butter and add the minced garlic. Cook for 1 minute until fragrant, being careful not to burn the garlic.
  4. Add remaining ingredients: Stir in the taco seasoning, Worcestershire sauce, tomato paste, beef broth, chicken broth, whole milk, and undrained Rotel tomatoes, mixing everything thoroughly.
  5. Cook the pasta: Bring the mixture to a gentle boil, then add the pasta shells ensuring they are submerged in the liquid. Cover the pot and cook according to the pasta package instructions. Halfway through cooking, slide a silicone spatula along the bottom to prevent sticking and ensure even cooking.
  6. Check pasta doneness: Remove the cover and taste a noodle to check for doneness. If the pasta needs more cooking, cover again and cook until you reach your preferred texture.
  7. Melt in the cheese: Turn the heat down to low and gradually stir in the shredded and cubed cheeses until fully melted and incorporated into the sauce.
  8. Thicken the sauce: Allow the sauce to thicken by letting the pasta sit for a few minutes. The pasta will continue to absorb the sauce, creating a creamy consistency.
  9. Serve: Once the desired consistency is reached, serve the taco pasta hot for a delicious, comforting meal.

Notes

  • You can substitute the Velveeta cheese with an additional ¾ cup of shredded cheese if desired.
  • Medium pasta shells work best to trap the sauce, but other pasta shapes like elbow macaroni or rotini can also be used.
  • The sauce will appear plentiful initially but will thicken as it stands and the pasta absorbs more liquid.
  • For a spicier version, choose Rotel tomatoes labeled as hot or add extra chili powder.
  • Make sure the cheeses are near room temperature before adding to help them melt smoothly without clumping.

Keywords: Taco pasta, one pot pasta, cheesy taco pasta, ground beef pasta, quick weeknight dinner, Tex-Mex pasta

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