Description
Cheesy Taco Pasta is a quick and flavorful one-pot meal combining seasoned ground beef, tender pasta, and a creamy blend of Monterey Jack and mild cheddar cheeses. Infused with classic taco seasonings and diced tomatoes with green chilies, this dish offers a comforting and satisfying dinner ready in just 25 minutes.
Ingredients
Scale
Meat and Seasonings
- 1 pound ground beef
- 2 teaspoons ground cumin
- 1 1/2 teaspoons dried minced onion
- 1 1/2 teaspoons garlic powder
Sauce and Liquids
- 2 tablespoons tomato paste
- 1/2 cup diced tomatoes with green chilies (Rotel brand preferred)
- 1 cup beef broth
- 1 1/2 cups whole milk
- 1 cup water
Pasta and Cheese
- 8 ounces shell pasta
- 1 cup Monterey Jack cheese, shredded
- 1 cup mild cheddar cheese, shredded
Instructions
- Brown the beef: In a large pot or Dutch oven over medium heat, brown the ground beef along with the cumin, dried minced onion, and garlic powder. Cook until the beef is fully browned, then drain off any excess fat to keep the dish from becoming greasy.
- Make the sauce: Add the tomato paste, diced tomatoes with green chilies, beef broth, and 1 cup of whole milk to the cooked beef. Stir everything together and bring the mixture to a gentle boil over medium-high heat.
- Cook pasta: Pour in the shell pasta and simmer the mixture on medium-low heat. Continue cooking until the pasta is tender and cooked through, usually about 8 to 10 minutes, stirring occasionally to prevent sticking.
- Add cheese: Reduce the heat to low and gradually stir in the shredded Monterey Jack cheese and mild cheddar cheese, adding one cup at a time. Mix until the cheeses are melted and evenly incorporated, creating a creamy, cheesy taco pasta sauce.
- Serve immediately: Once everything is well combined and heated through, serve the cheesy taco pasta hot for the best flavor and texture.
Notes
- Use Rotel diced tomatoes with green chilies for authentic flavor and a slight kick of spice.
- You can substitute ground turkey or chicken for ground beef for a leaner option.
- Adjust the cheese types and amounts according to taste preference or dietary needs.
- Make sure to stir frequently while cooking the pasta to prevent it from sticking to the bottom of the pot.
- Leftovers can be refrigerated and reheated, but add a splash of milk to loosen the sauce if it thickens too much.
