Picture this: a whirlwind of chaos in the kitchen, kids echoing their homework woes, and you—caught in the eye of the storm—craving something comforting yet quick. Enter the Easy Taco Pasta, your weeknight savior and a fiesta in a bowl. It’s as if taco Tuesday collided with pasta night, creating a delightful mash-up that leaves everyone wondering why they haven’t been doing this forever.
Steps
- Begin by shredding the cheddar and Monterey Jack cheese from a block and set aside, allowing it to reach room temperature for better melting later.
- In a large pot or Dutch oven, cook and break apart the ground beef over medium-high heat until browned. Drain any excess fat from the beef.
- Melt butter in the same pot and add minced garlic, cooking for about one minute until fragrant.
- Incorporate all remaining ingredients except the cheese and pasta, stirring well to combine everything together. Bring this mixture to a gentle boil.
- Add the pasta shells to the pot, ensuring they are fully submerged in the liquid. Cover the pot and cook the pasta according to the package instructions, stirring occasionally to prevent sticking.
- Once the pasta is cooked to your liking, reduce the heat to low. Gradually mix in the cheese until it has completely melted and combined into a creamy sauce.
- Allow the pasta to sit for a few minutes for the sauce to thicken slightly. Serve when you reach your desired consistency.
Ingredients
- 1 cup Cheddar cheese, shredded
- 1 cup Monterey Jack cheese, shredded
- 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 for this recipe?
- Absolutely! While the recipe uses medium pasta shells, you can substitute them with other pasta shapes like rotini, penne, or bow tie. Just be sure to follow the cooking times indicated on the pasta package.
- What can I use as a substitute for ground beef?
- You can replace the ground beef with diced or shredded chicken. It’s best to mix the chicken in at the end of cooking to prevent it from becoming tough.
- Can I use just chicken broth or beef broth instead of both?
- Yes, you can use all chicken broth or all beef broth based on your preference. The combination is flexible and can be adjusted to your taste.
- What types of cheese work best for this recipe?
- The cheese options are versatile. Monterey Jack and Mozzarella are excellent choices. For the best texture, shred the cheese from a block rather than using pre-packaged shredded cheese.
- How should I store leftovers, and how long do they last?
- Leftovers can be refrigerated in an airtight container for up to 3 days. Alternatively, you can freeze them for up to 3 months for longer storage.
Tips
- For the creamiest sauce, shred cheese from a block rather than using pre-packaged shredded cheese, as it melts more smoothly.
- You can substitute chicken broth or beef broth entirely, depending on your preference, instead of using a mix of both.
- Feel free to experiment with different types of pasta, such as rotini, penne, or bow tie pasta, but be sure to adjust cooking times according to the package instructions.
- If using chicken instead of ground beef, add it at the end of cooking to prevent it from becoming tough.
Equipment
- One Pot, here is a list of the main equipment that you might find on Amazon and might not typically have at home:
- 4-Quart Dutch Oven – This is essential for cooking the pasta in one pot.
- Box Cheese Grater – For shredding cheese from a block for better consistency.
- Garlic Twister – For mincing fresh garlic quickly and easily.
