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Creamy Taco Pasta

PREP 5 minutes
COOK 25 minutes
TOTAL 30 minutes
Yield 6 servings
Created by: Charlene Carey
One Pot Taco Pasta Recipe
A delicious one-pot creamy taco pasta that's quick to prepare and packed with flavor.
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Equipment

  • 4-Quart Dutch oven
  • Box cheese grater
  • Garlic twister

Ingredients

  • 1 cup Cheddar cheese, shredded (120g)
  • 1 cup Monterey Jack cheese, shredded (120g)
  • 4 oz. Velveeta cheese, cut into cubes (113g, equal to 1/3 cup)
  • 1 lb. Ground beef, 85% lean (454g)
  • 1 Tablespoon Butter (14g)
  • 2 cloves Garlic, minced
  • 1 oz. Taco seasoning packet
  • 1 Tablespoon Worcestershire sauce (15ml)
  • 2 Tablespoons Tomato paste (30g)
  • 1 cup Beef broth (240ml)
  • 1 cup Chicken broth (240ml)
  • 1 cup Whole milk, at room temperature (240ml)
  • 1 can Rotel tomatoes with green chilies, undrained (284g, 10 oz.)
  • ½ lb. Medium pasta shells (227g)

Instructions

  • Start by browning the ground beef in a large pot over medium heat. As it cooks, you will notice it turning from pink to brown and hear a satisfying sizzle. Break it up into small pieces to lock in flavor. Stir to prevent burning.
  • Once the meat is browned, toss in the butter and minced garlic. Stir until the garlic is fragrant, which should take about one minute. Avoid burning the garlic for best flavor.
  • Sprinkle in the taco seasoning and pour in the Worcestershire sauce. The spices will blend with the beef, developing that classic taco flavor. Do not skip this step.
  • Add the tomato paste and stir until fully blended. The sauce should deepen in color, enriching the flavor.
  • Next, pour in the beef broth and chicken broth, stirring well. You will hear bubbling as the liquids combine. This creates your creamy sauce.
  • Dump the can of undrained Rotel tomatoes into the pot. The vibrant colors will enhance freshness in the dish.
  • Throw in the medium pasta shells, gently stirring to coat them in sauce. Check the cooking time to avoid mushy pasta.
  • Once the pasta is al dente, stir in the cheddar, Monterey Jack, and Velveeta cheese. The melting cheese creates a creamy texture.
  • Finally, pour in the whole milk and mix until everything is well combined. Adjust the consistency with more broth or milk if needed.

Notes

Refrigerate in an airtight container for up to 3 days or freeze in an airtight container for up to 3 months. Use fresh garlic for more flavor. Shred cheese from a block for better melting. You can accommodate more pasta if desired while keeping other ingredients proportionate. Reheat in the microwave or on the stovetop until warmed through. If the pasta absorbs too much liquid, add a splash of broth or milk to loosen the sauce. Serve with a side of garlic bread, pair with a simple green salad, or top with fresh avocado or sour cream. Replace ground beef with turkey for a lighter option, add black beans for a vegetarian twist, or incorporate corn and bell peppers for extra veggies.