Prep time: 5 mins | Cook time: 25 mins | Total time: 30 mins | Servings: 6
This is a fantastic one-pot creamy taco pasta that is ready in under thirty minutes! The ground beef, tomatoes, and shell pasta are smothered in an awesome cheesy taco sauce that you’ll crave again and again!
INGREDIENTS :
- ½ pound Medium pasta shells
- 1 tbsp Butter
- 1 pound Ground Beef, 85% lean
- 2 cloves Garlic, minced
- 1 tbsp Worcestershire sauce
- 2 tbsp Tomato paste
- 1 c. Beef broth
- 1 c. Whole milk, at room temp
- 1 c. Chicken broth
- 1-ounce packet Taco Seasoning
- 1 (10 ounces) can Rotel Tomatoes with green chillies, undrained
- 1 c. Cheddar cheese, shredded
- 4 ounces Velveeta cheese, cut into cubes (equal to 1/3 cup) or swap with ¾ c. shredded cheese
- 1 c. Monterey Jack Cheese, shredded
DIRECTIONS :
Step 1: Start by shredding the cheddar and Monterey Jack cheese from a block. Set aside and bring to room temperature before adding to the pasta sauce.
Step 2: In a high-walled pot or dutch oven, cook the ground beef over medium-high heat, breaking the meat apart as it cooks. Drain the excess grease when done.
Step 3: In the same pot, melt the butter. Add the garlic to the melted butter and cook for about a minute. Next, add the rest of the ingredients except for the cheese and pasta. Mix well.
Step 4: Bring everything to a gentle boil, then add the pasta. Make sure the pasta is submerged in the liquid. Put the lid on and cook following the package directions. Using a silicone spatula, scrape the bottom of the pot halfway through cooking, lifting the ingredients from the bottom.
Step 5: Uncover and make sure the pasta is cooked. Then, adjust the heat to low and slowly stir in the cheese until melted. Note that the sauce will thicken up upon standing and that the pasta will carry on absorbing it.
Step 6: Once your desired consistency is achieved, serve the Taco Pasta. Enjoy!
Nutrition Facts:
Calories: 503kcal, Carbohydrates: 39g, Protein: 37g, Fat: 22g, Saturated Fat: 13g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 6g, Trans Fat: 1g, Cholesterol: 100mg, Sodium: 1352mg, Potassium: 722mg, Fiber: 3g, Sugar: 8g, Vitamin A: 1226IU, Vitamin C: 11mg, Calcium: 472mg, Iron: 4mg
TACO PASTA – (ONE POT!)
Ingredients
- ½ pound Medium pasta shells
- 1 tbsp Butter
- 1 pound Ground Beef, 85% lean
- 2 cloves Garlic, minced
- 1 tbsp Worcestershire sauce
- 2 tbsp Tomato paste
- 1 c. Beef broth
- 1 c. Whole milk, at room temp
- 1 c. Chicken broth
- 1-ounce packet Taco Seasoning
- 1 (10 ounces) can Rotel Tomatoes with green chillies, undrained
- 1 c. Cheddar cheese, shredded
- 4 ounces Velveeta cheese, cut into cubes (equal to 1/3 cup) or swap with ¾ c. shredded cheese
- 1 c. Monterey Jack Cheese, shredded
Instructions
Step 1: Start by shredding the cheddar and Monterey Jack cheese from a block. Set aside and bring to room temperature before adding to the pasta sauce.
Step 2: In a high-walled pot or dutch oven, cook the ground beef over medium-high heat, breaking the meat apart as it cooks. Drain the excess grease when done.
Step 3: In the same pot, melt the butter. Add the garlic to the melted butter and cook for about a minute. Next, add the rest of the ingredients except for the cheese and pasta. Mix well.
Step 4: Bring everything to a gentle boil, then add the pasta. Make sure the pasta is submerged in the liquid. Put the lid on and cook following the package directions. Using a silicone spatula, scrape the bottom of the pot halfway through cooking, lifting the ingredients from the bottom.
Step 5: Uncover and make sure the pasta is cooked. Then, adjust the heat to low and slowly stir in the cheese until melted. Note that the sauce will thicken up upon standing and that the pasta will carry on absorbing it.
Step 6: Once your desired consistency is achieved, serve the Taco Pasta. Enjoy!
