Cheesy One Pot Taco Pasta
A creamy, cheesy one-pot taco pasta with seasoned ground beef and a lightly spiced tomato sauce, ready in about 25 minutes.
Equipment
- Large pot or Dutch oven
- Wooden spoon
Ingredients
- 1 lb ground beef
- 2 tsp ground cumin
- 1 1/2 tsp dried minced onion
- 1 1/2 tsp garlic powder
- 2 tbsp tomato paste
- 1/2 cup diced tomatoes with green chilies Rotel brand preferred
- 1 cup beef broth
- 1 1/2 cups whole milk divided
- 1 cup water
- 8 oz shell pasta
- 1 cup Monterey Jack cheese shredded
- 1 cup mild cheddar cheese shredded
Instructions
- In a large pot or Dutch oven over medium heat, combine ground beef, ground cumin, dried minced onion, and garlic powder. Cook, stirring to break up the beef, until fully cooked. Drain excess fat.
- Add tomato paste, diced tomatoes with green chilies, beef broth, and 1 cup of the whole milk. Stir together and bring to a gentle boil over medium-high heat.
- Add shell pasta and simmer on medium-low heat until the pasta is cooked, checking the pasta package for timing guidance.
- Reduce heat to low. Stir in the remaining 1/2 cup whole milk along with the Monterey Jack and cheddar cheese. Stir until cheese is melted and the pasta is combined and creamy.
- Serve while warm.
Notes
For best results, shred your own cheese rather than using pre-shredded bags. No extra salt is needed since the broth provides enough. Store leftovers in the fridge for up to 3-4 days, or freeze for up to two months; thaw overnight in the fridge before reheating.
