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Taco Pasta

Taco Pasta Recipe
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All the zesty flavors of taco night meet the creamy comfort of mac and cheese in one simple pot! This easy, cheesy taco pasta is the ultimate 30-minute weeknight dinner that the whole family will devour.

Ingredients

Scale
  • 1 lb. ground beef (85% lean)
  • 1 tbsp butter
  • 2 cloves garlic, minced
  • 1 packet (1 oz.) taco seasoning
  • 1 tbsp tomato paste
  • 1 tsp Worcestershire sauce
  • 1 cup beef broth
  • 1 cup chicken broth
  • 1 cup whole milk, room temperature
  • 1 can (10 oz.) Rotel Original Diced Tomatoes & Green Chilies, undrained
  • ½ lb. (8 oz.) medium pasta shells
  • 1 cup sharp cheddar cheese, shredded from a block
  • ¾ cup Monterey Jack cheese, shredded from a block
  • 4 oz. Velveeta cheese, cubed

Instructions

  1. Brown Beef: In a large Dutch oven over medium-high heat, cook and crumble the ground beef until no pink remains. Carefully drain off the excess grease.
  2. Sauté Aromatics: Reduce the heat to medium. Add the butter and let it melt. Stir in the minced garlic and cook until you can smell it, about 1 minute. Be careful not to let it burn!
  3. Build the Sauce: Stir in the taco seasoning, tomato paste, and Worcestershire sauce. Pour in the beef broth, chicken broth, milk, and the entire can of undrained Rotel. Stir everything together until well combined.
  4. Cook the Pasta: Bring the sauce to a gentle boil. Add the pasta shells, stirring to make sure they are all submerged. Cover the pot, reduce the heat to a simmer, and cook according to the pasta package directions (usually 8-10 minutes), stirring once halfway through to prevent sticking.
  5. Get Cheesy: Once the pasta is tender, turn the heat to its lowest setting. Add the cheeses one handful at a time, stirring constantly until each addition is melted and the sauce is perfectly smooth and creamy. Let it stand for a few minutes off the heat to thicken up before serving.

Notes

  • Serving Ideas: This pasta is amazing on its own, but even better with your favorite taco toppings! Try it with a dollop of sour cream, fresh cilantro, diced avocado, or some crushed tortilla chips for a little crunch.
  • Tips for Success: For the absolute creamiest sauce, use freshly shredded cheese from a block—it melts so much better than the pre-shredded kind. Having your milk and cheeses close to room temperature also helps prevent the sauce from breaking.
  • Storage & Reheating: Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop over low heat, adding a splash of milk or broth to bring back its original creamy glory.

Find it online: https://sabormexicana.com/taco-pasta/