Description
Spicy Mexican-inspired taco pasta delivers quick comfort with bold southwestern flavors. Creamy cheese and zesty seasonings blend perfectly, making dinner deliciously simple for hungry families craving restaurant-style meals at home.
Ingredients
Scale
Protein:
- 1 lb ground beef (85% lean)
- 4 oz velveeta cheese, cut into cubes
Pasta and Dairy:
- 1/2 lb medium pasta shells
- 1 cup whole milk
- 1 cup cheddar cheese, shredded
- 1 cup monterey jack cheese, shredded
Flavor Enhancers and Liquid:
- 1 oz packet taco seasoning
- 1 tablespoon worcestershire sauce
- 2 tablespoons tomato paste
- 1 tablespoon butter
- 2 cloves garlic, minced
- 1 cup beef broth
- 1 cup chicken broth
- 1 (10 oz) can rotel tomatoes with green chilies, undrained
Instructions
- Prepare the cheese by shredding cheddar and Monterey Jack from blocks, letting them rest at room temperature for optimal melting.
- Preheat a high-walled pot over medium-high heat and brown the ground beef, breaking it into small crumbles. Drain excess grease thoroughly.
- In the same pot, melt butter and sauté minced garlic for 60 seconds until aromatic.
- Pour in taco seasoning, Worcestershire sauce, tomato paste, beef and chicken broths, whole milk, and Rotel tomatoes with their juices. Whisk ingredients until fully integrated.
- Bring liquid mixture to a gentle boil, then submerge pasta completely. Cover and cook for 8-10 minutes at medium heat, stirring midway to prevent sticking.
- Test pasta for tenderness by tasting. If needed, continue cooking for an additional 1-2 minutes with lid on.
- Reduce heat to low and gradually incorporate shredded cheddar, Monterey Jack, and Velveeta cubes. Stir continuously until cheese melts into a smooth, creamy sauce.
- Allow sauce to rest for 2-3 minutes, which will naturally thicken the consistency. Serve hot and enjoy the rich, cheesy pasta.
Notes
- Use freshly shredded cheese blocks for superior melting and flavor compared to pre-shredded varieties that contain anti-caking agents.
- Drain excess beef fat thoroughly to prevent an overly greasy final dish and ensure a cleaner, more concentrated flavor profile.
- Customize heat levels by selecting mild, medium, or spicy taco seasoning to match personal preference or dietary needs.
- For gluten-free adaptation, swap regular pasta with chickpea, lentil, or gluten-free pasta options without compromising the recipe’s rich, creamy texture.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Lunch, Dinner
- Method: Simmering
- Cuisine: Mexican
Nutrition
- Serving Size: 6
- Calories: 480
- Sugar: 3 g
- Sodium: 820 mg
- Fat: 24 g
- Saturated Fat: 12 g
- Unsaturated Fat: 10 g
- Trans Fat: 1 g
- Carbohydrates: 36 g
- Fiber: 2 g
- Protein: 30 g
- Cholesterol: 85 mg