When you’re in the middle of a week that’s been as unpredictable as a cat on a hot tin roof, the promise of comfort food becomes almost essential. This Easy Cheesy Taco Pasta is like a warm hug on a chilly day—oozing with gooey cheese and packed with that unmistakable taco flavor. I remember making it last Tuesday when the weather couldn’t decide between sunshine or rain, and it turned out to be the perfect dinner companion.
Steps
- Start by cooking the ground beef over medium-high heat in a large pot until it’s browned, then drain the excess grease. Melt butter in the same pot, add minced garlic, and cook for about a minute until fragrant.
- Stir in the remaining ingredients, excluding the pasta and cheese, and bring the mixture to a gentle boil. Add the pasta shells, ensuring they are fully submerged in the liquid.
- Cover the pot and cook the pasta according to the package instructions until it reaches al dente. Occasionally stir to prevent the ingredients from sticking to the bottom.
- Once the pasta is cooked, reduce the heat to low. Gradually stir in the cheeses until they are fully melted and combined with the sauce.
- Allow the sauce to thicken slightly as it stands, and serve the pasta once it reaches your desired consistency. Enjoy your creamy taco pasta!
Ingredients
- 1 cup shredded Cheddar cheese
- 1 cup shredded Monterey Jack cheese
- 4 oz. Velveeta cheese, cut into cubes (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
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 instead of shells?
- Yes, you can substitute the pasta shells with other types of pasta such as rotini, penne, or bow tie. Just make sure to follow the cooking instructions on the pasta package.
- What cheese options work best for this recipe?
- The recipe is flexible with cheese choices. Monterey Jack and Mozzarella are great options. It’s recommended to shred the cheese from a block for a creamier consistency, as pre-shredded cheese may not melt as well.
- Is it possible to use chicken instead of ground beef?
- Absolutely, diced or shredded chicken can be used as a substitute for ground beef. Just ensure to mix it in at the end of cooking, as boiling it with the pasta can make the chicken tough.
- How long can I store leftover Taco Pasta?
- Leftovers can be refrigerated in an airtight container for up to 3 days. Alternatively, you can freeze the dish for up to 3 months.
- Are there any additional ingredients I can add to this dish?
- Yes, you can enhance the dish with optional ingredients like corn, bell peppers, black beans, or jalapenos for added flavor and texture.
Tips
- For a creamier sauce, shred your cheese from a block rather than using pre-shredded cheese, as it melts more smoothly.
- You can adjust the type of broth used, opting for all chicken or all beef broth according to your taste preference.
- Feel free to experiment with different pasta shapes like rotini, penne, or bow tie, just be sure to follow the cooking times on the package.
- If substituting ground beef with chicken, add it at the end of cooking to avoid it becoming tough; boiling it with the pasta may make it chewy.
Equipment
- 4-Quart Dutch Oven – Used for cooking the entire dish in one pot.
- Box Cheese Grater – Essential for shredding cheese from a block for the best melting consistency.
- Garlic Twister – Useful for mincing fresh garlic quickly and efficiently.
