Creamy Taco Pasta One Pot (Print Version)
# Ingredients:
→ Cheese
01 -
115 g processed cheese (Velveeta or swap for 75 g more shredded cheese), cut into chunks
02 -
100 g Monterey Jack cheese, grated
03 -
100 g Cheddar cheese, grated
→ Meat
04 -
450 g ground beef, about 85% lean
→ Sauce & Aromatics
05 -
2 tablespoons tomato paste
06 -
1 tablespoon Worcestershire sauce
07 -
28 g taco spice blend (or one packet)
08 -
2 garlic cloves, chopped small
09 -
1 tablespoon unsalted butter
→ Liquids
10 -
240 ml whole milk, let it warm up to room temp
11 -
240 ml chicken broth
12 -
240 ml beef broth
→ Canned Goods
13 -
280 g canned diced tomatoes with green chilies, keep the juice
→ Pasta
14 -
225 g medium pasta shells
# Instructions:
01 -
Let everything sit for a bit so the sauce gets thicker and the shells soak it up. Dig in once it looks just right.
02 -
Lower the heat. Toss in all your cheeses little by little and keep stirring until it's all melted and super smooth.
03 -
Pop off the lid to taste a shell. If it's still a bit firm, keep cooking it open for a couple more minutes until they're cooked how you like.
04 -
Let the mix come up to a low boil. Pour the shells in, making sure they’re under the liquid. Cover it and cook, stirring now and then so nothing clings to the bottom.
05 -
Dump in the taco spice, Worcestershire, tomato paste, beef broth, chicken broth, milk, and the canned tomatoes with chilies. Mix it all together until everything looks combined.
06 -
Toss the butter in your pot and let it melt on medium. Add the chopped garlic and cook for about a minute, just until it smells nice.
07 -
Throw the ground beef into a big pot or Dutch oven on medium-high. Break it up and cook until it loses its pink. Pour out any extra grease.
08 -
Grate up the Cheddar and Monterey Jack from blocks and let them warm up a bit on the counter so they melt better.
# Notes:
01 -
Shred your own cheese blocks for creaminess. Pre-shredded cheese has stuff that keeps it from melting smooth.
02 -
You'll end up with lots of sauce here. If you want it thicker, add a bit more pasta than 225 g.
03 -
Try all beef broth or all chicken broth—whatever you like best for the liquid.
04 -
Switch up the pasta—rotini, penne, or bow ties can all work. Just follow the package time for cooking.
05 -
Use cooked chicken (diced or shredded) instead of beef if you want. Just toss it in at the end so it doesn’t dry out.