Taco Pasta One Pot Meal (Print Version)
# Ingredients:
→ Cheese
01 -
1 cup Cheddar cheese, shredded
02 -
1 cup Monterey Jack cheese, shredded
03 -
4 oz. Velveeta cheese, cut into cubes (equal to 1/3 cup, can substitute with ¾ cup shredded cheese)
→ Proteins
04 -
1 lb. Ground beef, 85% lean
→ Seasonings
05 -
1 oz. packet Taco seasoning
06 -
1 Tablespoon Worcestershire sauce
→ Flavoring
07 -
2 cloves Garlic, minced
08 -
2 Tablespoons Tomato paste
→ Liquids
09 -
1 cup Beef broth
10 -
1 cup Chicken broth
11 -
1 cup Whole milk, at room temperature
12 -
1 (10 oz.) can Rotel tomatoes with green chilies, undrained
→ Starch
13 -
½ lb. Medium pasta shells
→ Other
14 -
1 Tablespoon Butter
# Instructions:
01 -
Shred the cheddar and Monterey Jack cheese from a block and set aside. Allow them to reach near room temperature before adding to the sauce.
02 -
Cook and crumble the ground beef over medium-high heat in a high-walled pot or Dutch oven. Drain the grease.
03 -
Melt butter in the same pot and add minced garlic. Cook for 1 minute.
04 -
Add taco seasoning, Worcestershire sauce, tomato paste, beef broth, chicken broth, milk, and Rotel tomatoes to the pot. Stir well to combine.
05 -
Bring the mixture to a gentle boil. Add pasta and submerge it completely in the liquid. Cover and cook according to the pasta package instructions. Stir gently with a silicone spatula halfway through to prevent sticking.
06 -
Remove the cover and check if the pasta is sufficiently cooked. Taste-test a noodle to assess doneness. If needed, cover and cook longer until the desired texture is reached.
07 -
Turn heat to low. Gradually stir in the shredded cheese and Velveeta cubes until melted and smooth. Sauce will thicken as it stands.
08 -
Once the desired sauce consistency is achieved, serve the pasta immediately.
# Notes:
01 -
Pasta will naturally thicken as it sits and the noodles absorb the sauce.