Description
Creamy one-pot taco pasta made with ground beef, melty cheese, and zesty sauce. A 30-minute dinner the whole family will love.
Ingredients
- 1 pound ground beef (85% lean)
- 1 tablespoon butter
- 2 cloves garlic, minced
- 1 ounce taco seasoning (1 packet)
- 1 tablespoon Worcestershire sauce
- 2 tablespoons tomato paste
- 1 cup beef broth
- 1 cup chicken broth
- 1 cup whole milk (room temperature)
- 1 can (10 ounces) diced tomatoes with green chilies, undrained
- ½ pound medium pasta shells
- 1 cup shredded cheddar cheese
- 1 cup shredded Monterey Jack cheese
- ½ cup corn (optional add-in)
- ½ cup diced bell peppers (optional add-in)
- ½ cup black beans, drained and rinsed (optional add-in)
- 1 tablespoon chopped jalapeños (optional for heat)
Instructions
- Heat a large pot or Dutch oven over medium-high heat. Add the ground beef and cook until browned, about 6–8 minutes. Drain excess fat.
- Add butter and garlic to the same pot. Cook for 1 minute until fragrant.
- Stir in taco seasoning, Worcestershire sauce, and tomato paste. Cook for 1 minute to bloom the spices.
- Pour in beef broth, chicken broth, milk, and diced tomatoes with green chilies. Stir to combine.
- Add the pasta and submerge it fully in the liquid. Bring to a gentle boil, then reduce heat to medium-low. Cover and cook according to pasta package directions, usually 10–12 minutes, until al dente.
- Stir halfway through to prevent sticking. Once pasta is cooked, reduce heat to low.
- Gradually add cheddar and Monterey Jack cheese, stirring until melted and creamy.
- Adjust salt and pepper to taste. Serve warm with a sprinkle of fresh cilantro or green onions if desired.
Notes
- Ensure the ground beef reaches an internal temperature of 160°F before adding liquids for food safety.
- Use room temperature milk for a smoother sauce.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: One-Pot
- Cuisine: American