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Taco Pasta

Taco Pasta
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This is the ultimate weeknight dinner: a rich, cheesy, and savory one-pot taco pasta that combines two of my all-time favorite comfort foods. It’s a true mash-up of Mexican-inspired flavors and classic creamy pasta, all made in a single pot for easy cleanup. The result is a family-friendly meal that’s both hearty and incredibly delicious.

Ingredients

Scale
  • 1 lb 85% lean ground beef
  • 1 tbsp butter
  • 2 cloves garlic, minced
  • 1 (1 oz) packet taco seasoning
  • 1 tbsp Worcestershire sauce
  • 2 tbsp tomato paste
  • 1 cup beef broth
  • 1 cup chicken broth
  • 1 cup whole milk, room temperature
  • 1 (10 oz) can Rotel Tomatoes with green chilies, undrained
  • ½ lb medium pasta shells
  • 1 cup shredded Cheddar cheese
  • 1 cup shredded Monterey Jack cheese
  • 4 oz Velveeta cheese, cubed

Instructions

  1. Brown the beef: In a high-walled pot or Dutch oven, cook and crumble the ground beef over medium-high heat until fully browned. Drain any grease.
  2. Sauté garlic: Add butter to the same pot and melt. Add minced garlic and cook for about 1 minute, until fragrant.
  3. Create the sauce: Add taco seasoning, Worcestershire sauce, tomato paste, beef and chicken broths, milk, and undrained Rotel tomatoes to the pot. Stir to combine and bring to a gentle boil.
  4. Cook the pasta: Add pasta shells, stirring to submerge them completely in the liquid. Cover and cook according to pasta package instructions, stirring halfway through to prevent sticking.
  5. Add the cheese: Once the pasta is cooked, reduce heat to low. Gradually stir in the shredded Cheddar, Monterey Jack, and cubed Velveeta cheeses until completely melted and the sauce is creamy.
  6. Serve: Remove from heat and serve immediately.

Notes

  • Serving Suggestions: Top with sour cream, fresh cilantro, crushed tortilla chips, or green onions for extra flavor and crunch. Pairs well with a simple side salad.
  • Tips & Tricks: Using block cheese and shredding it yourself ensures a smoother melt. For a spicier dish, add a pinch of cayenne pepper with the taco seasoning.
  • Storage & Reheating: Store leftovers in an airtight container in the fridge for up to 5 days. Reheat in the microwave or on the stovetop with a splash of milk or broth to loosen the sauce. This dish also freezes well.

Find it online: https://new.projuktigeek.com/taco-pasta/

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