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–+ servings

Taco Pasta

Author: Natalie Carter
Taco pasta is a fun and tasty dish that combines the flavors of classic tacos with pasta, perfect for busy weeknights or entertaining friends.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Dinner, Main Course
Cuisine American, Mexican
Servings 4 servings
Calories 600 kcal

Ingredients
  

Cheeses

  • 1 cup Cheddar cheese, shredded Adds a strong, sharp flavor and creamy texture.
  • 1 cup Monterey Jack cheese, shredded Offers mild creaminess, blending well with other cheeses.
  • 4 oz Velveeta cheese, cut into cubes Provides an ultra-creamy consistency that melts beautifully.

Main Ingredients

  • 1 lb Ground beef, 85% lean The hearty protein base that gives the dish its meaty flavor.
  • 1 tablespoon Butter Adds richness and helps cook the garlic evenly.
  • 2 cloves Garlic, minced Infuses the dish with aromatic, savory flavor.
  • 1 oz Taco seasoning, packet The essential mix of spices that gives the dish its taco flair.
  • 1 tablespoon Worcestershire sauce Adds depth and umami flavor to the sauce.
  • 2 tablespoon Tomato paste Provides richness and balances the flavors with a touch of sweetness.
  • 1 cup Beef broth Creates a hearty, flavorful base for the pasta to cook.
  • 1 cup Chicken broth Rounds out the flavor profile with additional richness.
  • 1 cup Whole milk, at room temp Keeps the sauce creamy and smooth.
  • 1 10 oz can Rotel tomatoes with green chilies, undrained Adds a bit of heat and freshness to the dish.
  • ½ lb Medium pasta shells Serve as the base for capturing all the flavors in each bite.

Instructions
 

Preparation

  • Shred the cheddar and Monterey Jack cheese and set aside.
  • In a large pot, cook and crumble the ground beef over medium-high heat until browned. Drain the grease once cooked through.

Cooking

  • Melt the butter in the pot. Add the minced garlic and cook for about 1 minute until fragrant.
  • Add the remaining ingredients except the cheese and pasta to the pot. Stir everything together and bring to a gentle boil.
  • Add the medium pasta shells, ensuring they are submerged in the liquid. Cover the pot and cook until the pasta is al dente according to the package instructions.
  • Reduce the heat to low and gradually stir in the cheese mixture until it is completely melted and integrated into the pasta.

Notes

For the creamiest sauce, shred your cheese fresh from the block. Use a large enough pot to prevent sticking. Always taste as you go to adjust seasonings. This dish reheats well; store leftovers in an airtight container in the fridge for up to 3 days.

Nutrition

Serving: 1gCalories: 600kcalCarbohydrates: 45gProtein: 40gFat: 30gSaturated Fat: 15gSodium: 900mgFiber: 3gSugar: 4g
Keyword Cheesy Pasta, Easy Recipe, One Pot Pasta, Quick Dinner, Taco Pasta
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