Picture this: a cozy evening, the aroma of sizzling spices wafting through your kitchen, and you’re craving something hearty but don’t want to deal with a mountain of dishes afterward. That’s where this one-pot taco pasta comes in—a culinary hug in a bowl. It’s like your favorite taco truck met a comforting bowl of pasta, and they decided to throw a spontaneous fiesta just for you!
Steps
- Shred the cheddar and Monterey Jack cheese from a block and set it aside, ensuring it is near room temperature when you add it to the pasta sauce.
- In a large pot or Dutch oven, cook and break apart the ground beef over medium-high heat until browned, then drain the excess grease.
- Using the same pot, melt butter and add minced garlic, cooking for about one minute until fragrant.
- Incorporate all remaining ingredients except the cheese and pasta, stirring to combine everything evenly before bringing the mixture to a gentle boil.
- Submerge the pasta shells into the boiling liquid, cover the pot, and cook according to the package instructions. Stir occasionally to prevent ingredients from sticking to the bottom.
- Once the pasta is cooked to your liking, turn the heat down to low. Gradually add in the cheese, stirring continuously until it is fully melted and combined with the sauce.
- Allow the pasta to stand briefly, during which the sauce will thicken. Serve the dish once it reaches your preferred consistency.
Ingredients
- 1 cup shredded Cheddar cheese
- 1 cup shredded Monterey Jack cheese
- 4 oz. Velveeta cheese, cubed (or substitute with ¾ cup shredded cheese)
- 1 lb. ground beef, 85% lean
- 1 tablespoon butter
- 2 cloves garlic, minced
- 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
- ½ lb. medium pasta shells
- Corn
- Bell peppers
- Black beans
- Jalapenos
Nutritional Values
Calories: 3018kcal | Carbohydrates: 234g | Protein: 222g | Fat: 132g | Saturated Fat: 78g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 36g | Trans Fat: 6g | Cholesterol: 600mg | Sodium: 8112mg | Potassium: 4332mg | Fiber: 18g | Sugar: 48g | Vitamin A: 7356IU | Vitamin C: 66mg | Calcium: 2832mg | Iron: 24mg
FAQ
- Can I use a different type of pasta for Taco Pasta?
- Yes, you can substitute the pasta shells with other varieties like rotini, penne, or bow tie pasta. Just be sure to follow the cooking times indicated on the package.
- What are some alternative protein options for this recipe?
- Instead of ground beef, you can use diced or shredded chicken. It’s best to mix the chicken in at the end of cooking to prevent it from becoming tough.
- What cheese works best for the creamiest sauce?
- For the creamiest consistency, shred cheese from a block at home. Monterey Jack and Mozzarella are excellent choices. Pre-shredded cheese may not melt as smoothly.
- How should I store leftover Taco Pasta?
- Store any leftovers in an airtight container in the refrigerator for up to three days, or you can freeze the pasta for up to three months.
- Can I add other ingredients to the Taco Pasta?
- Absolutely! Feel free to include optional ingredients such as corn, bell peppers, black beans, or jalapenos to customize the dish to your taste.
Tips
- For the creamiest consistency, shred cheese from a block rather than using pre-packaged shredded cheese, as it melts better.
- If you prefer more sauce, consider using slightly more than 1/2 lb. of pasta to ensure a saucy dish.
- You can substitute all chicken broth or all beef broth instead of mixing both, depending on your preference.
- Add variety by incorporating optional ingredients such as corn, bell peppers, black beans, or jalapenos for extra flavor and texture.
Equipment
- 4-Quart Dutch Oven – This is essential for the one-pot cooking method described.
- Box Cheese Grater – For shredding cheese from a block, which provides better melting quality.
- Garlic Twister – For mincing fresh garlic quickly and efficiently.
