Creamy Taco Pasta (Printable Format)
# What You’ll Need:
→ Cheese
01 -
1 cup Cheddar cheese, shredded
02 -
1 cup Monterey Jack cheese, shredded
03 -
4 oz (120g) Velveeta cheese, cubed (approximately 1/3 cup)
→ Protein
04 -
450g ground beef, 85% lean
→ Base Ingredients
05 -
1 tablespoon butter
06 -
2 cloves garlic, minced
07 -
1 packet (30g) taco seasoning
08 -
1 tablespoon Worcestershire sauce
09 -
2 tablespoons tomato paste
10 -
240ml beef broth
11 -
240ml chicken broth
12 -
240ml whole milk, at room temperature
13 -
1 can (285g) diced tomatoes with green chilies, undrained
14 -
225g medium pasta shells
# How-To Steps:
01 -
Shred the cheddar and Monterey Jack cheese from blocks and allow to come to room temperature for optimal melting.
02 -
Brown and crumble the ground beef in a high-walled pot or dutch oven over medium-high heat until fully cooked. Drain excess fat.
03 -
Melt butter in the same pot and sauté garlic for 1 minute until fragrant.
04 -
Add taco seasoning, Worcestershire sauce, tomato paste, beef broth, chicken broth, milk, and canned tomatoes with chilies. Stir thoroughly to combine all ingredients.
05 -
Bring mixture to a gentle boil. Add pasta shells, ensuring they're fully submerged in the liquid. Cover and cook according to package instructions. Halfway through cooking, use a silicone spatula to prevent ingredients from sticking to the bottom.
06 -
Remove cover and test a pasta shell for doneness. If needed, continue cooking covered until pasta reaches desired tenderness.
07 -
Reduce heat to low. Gradually add shredded cheeses and cubed Velveeta, stirring continuously until completely melted and sauce is smooth.
08 -
Allow dish to stand briefly before serving, as sauce will continue to thicken and pasta will absorb more liquid.
# Extra Tips:
01 -
You can substitute Velveeta with an additional 3/4 cup of shredded cheese if preferred.
02 -
The sauce appears abundant initially but thickens significantly upon standing.