Taco Pasta - (One Pot!)
User Reviews
5
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Prep Time
5 mins
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Cook Time
25 mins
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Total Time
30 mins
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Servings
6 people
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Calories
503 kcal
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Course
Main Course
Taco Pasta - (One Pot!)
Description
This one-pot taco pasta starts by browning ground beef and cooking it with garlic and butter. The sauce ingredients including taco seasoning, Worcestershire sauce, tomato paste, beef broth, chicken broth, milk, and Rotel tomatoes are combined with the beef. Pasta shells are then added to the simmering sauce and cooked until tender, absorbing flavors as they cook. Cheddar, Monterey Jack, and Velveeta cheeses are stirred in last for a melty, creamy finish.
The result is a saucy pasta dish that carries seasoning reminiscent of tacos, featuring a blend of cheeses for richness and a slight tang. The texture is creamy and hearty, with pasta coated in a thick, cheesy tomato sauce. Stirring partway through cooking prevents sticking and ensures even cooking.
Serving this dish warm makes it a filling option for families or casual dinners. Variations can include different pasta shapes or additional ingredients like vegetables or black beans. The cheese can be shredded fresh for best melting results.
Leftovers keep well and this dish provides a large quantity of sauce, allowing for extra pasta if desired.
Ingredients
- 1 cup cheddar cheese shredded
- 1 cup Monterey jack cheese shredded
- 4 oz. Velveeta cheese cut into cubes (equal to 1/3 cup)* can sub with ¾ cup shredded cheese
- 1 lb. ground beef 85% lean
- 1 Tablespoon butter
- 2 cloves garlic minced
- 1 oz. taco seasoning packet
- 1 Tablespoon Worcestershire sauce
- 2 Tablespoons tomato paste
- 1 cup beef broth
- 1 cup chicken broth
- 1 cup milk at room temp, whole
- 1 rotel tomatoes with green chilies undrained, 10 oz. can
- ½ lb. pasta shells see notes, medium
Instructions
- Shred the cheddar and Monterey Jack cheese from a block and set aside. It should be near room temperature when added to the pasta sauce.
- Cook and crumble the ground beef over medium-high heat in a high-walled pot or dutch oven. Drain grease.
- Melt the butter in the same pot and add and garlic. Cook for 1 minute.
- Add all remaining ingredients except the cheese and pasta. Stir to combine.
- Bring to a gentle boil. Add the pasta and submerge it in the liquid. Cover and cook according to package instructions. Slide a silicone spatula along the bottom of the pot halfway through to lift any ingredients that may be settling to the bottom.
- Remove cover and ensure the pasta is sufficiently cooked. Taste-test a noodle for doneness before proceeding If needed, cover and cook longer, until your desired doneness is obtained.
- Turn heat to low. Gradually stir in cheese until melted.
- There will be plenty of sauce but it will thicken upon standing and the pasta will continue to absorb it.
- Serve once desired consistency is obtained.
Notes
- The nutritional info is per serving, with six servings per recipe.
- This recipe yields plenty of sauce; using more than 1/2 lb. pasta is acceptable if preferred.
- All beef broth or all chicken broth can be used instead of a mix of both.
- Shredding cheese from blocks improves melting compared to pre-shredded bagged cheese.
- Various pasta shapes such as rotini, penne, or bow tie pasta can be used, adjusting cooking time accordingly.
- Diced or shredded chicken can replace ground beef; add at the end of cooking to avoid toughness.
- Optional additions include corn, bell peppers, black beans, or jalapenos for extra flavor and texture.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6people
Amount Per Serving
Calories 503 kcal
% Daily Value*
| Calories | 503kcal | 25% |
| Carbohydrates | 39g | 13% |
| Protein | 37g | 74% |
| Fat | 22g | 34% |
| Saturated Fat | 13g | 65% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 6g | 30% |
| Trans Fat | 1g | 50% |
| Cholesterol | 100mg | 33% |
| Sodium | 1352mg | 56% |
| Potassium | 722mg | 15% |
| Fiber | 3g | 12% |
| Sugar | 8g | 16% |
| Vitamin A | 1226IU | 25% |
| Vitamin C | 11mg | 12% |
| Calcium | 472mg | 47% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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