There’s something undeniably satisfying about whipping up a delicious meal that requires minimal cleanup. That’s where the genius of one-pot recipes comes into play, merging simplicity with flavor in a way that seems almost too good to be true. And when it comes to comfort food that ticks all the boxes, this Taco Pasta recipe stands out as a prime example. It’s a mouth-watering fusion of classic American tacos and comforting Italian pasta, all made in one pot for maximum flavor with minimum fuss.
Ingredients:
Before we dive into the magical concoction of flavors and textures, let’s make sure your kitchen is stocked with the following:
- 1 lb. Ground Beef (85% lean): The base of our dish, providing rich, meaty flavors.
- 1 tablespoon Butter: Adds a silky richness and helps in sautéing the garlic.
- 2 cloves Garlic, minced: For that aromatic kick.
- 1 oz. packet Taco Seasoning: The heart of the taco flavor.
- 1 tablespoon Worcestershire Sauce: Adds depth with its tangy, umami-rich profile.
- 2 tablespoons Tomato Paste: For a concentrated burst of tomato flavor.
- 1 cup Beef Broth & 1 cup Chicken Broth: The liquid gold that cooks the pasta and melds all the flavors together.
- 1 cup Whole Milk: Brings creaminess to the dish.
- 1 (10 oz.) can Rotel Tomatoes with Green Chilies, undrained: Introduces a spicy tang.
- ½ lb. Medium Pasta Shells: The perfect pasta to soak up all the wonderful sauce.
- 1 cup Cheddar Cheese & 1 cup Monterey Jack Cheese, shredded: Adds gooey, melty goodness.
- 4 oz. Velveeta Cheese, cut into cubes: Ensures the sauce is velvety and rich.
Directions:
Now, let’s get cooking! The beauty of this dish lies not just in its flavor but also in its simplicity:
- Preparation: Begin by shredding your cheddar and Monterey Jack cheeses. Let them sit at room temperature to ensure they’ll melt beautifully into the sauce later on.
- Cook the Beef: In a large pot, brown your ground beef over medium-high heat until it’s fully cooked. Make sure to crumble it as it cooks for even distribution. Once done, drain any excess grease.
- Add Flavor: Melt the tablespoon of butter in the same pot. Add in the minced garlic and let it sauté for about a minute, just until fragrant. This is where the dish starts to build its layers of flavor.
- Combine: Stir in the taco seasoning, Worcestershire sauce, tomato paste, both broths, milk, and the entire can of Rotel tomatoes (with the green chilies). The combination of these ingredients creates a rich and flavorful base for the pasta.
- Cook the Pasta: Add your medium pasta shells to the pot and bring the mixture to a gentle boil. Cover and let it cook according to the pasta package’s instructions, usually around 10 minutes. Don’t forget to stir halfway through to prevent any pasta from sticking.
- Cheese, Please: Once the pasta is tender, turn the heat down to low. Gradually blend in the shredded cheddar, Monterey Jack, and cubes of Velveeta cheese. Stir until the cheese is completely melted and the sauce has reached your desired consistency.
- Serve: Your one-pot Taco Pasta is now ready to enjoy! The dish should be wonderfully creamy, bursting with taco flavors, and perfectly cheesy.
Serving Suggestions:
This Taco Pasta is a complete meal on its own but feel free to garnish with chopped cilantro, diced tomatoes, or a dollop of sour cream for added freshness. It pairs wonderfully with a simple green salad or some crusty garlic bread.
Conclusion:
In just 30 minutes, you can have a dish that’s both comforting and exciting on your dinner table. This Taco Pasta recipe is perfect for busy weeknights, satisfying enough for the whole family, and guaranteed to become a go-to in your meal rotation. With its easy preparation, minimal cleanup, and delightful combination of flavors, it’s a true testament to the magic of one-pot cooking. Enjoy your culinary adventure with this dish that promises to please the palate and ease the cleaning up process. Bon Appétit!
Taco Pasta – One Pot
Ingredients:
1 lb. ground beef, 85% lean
1 tablespoon butter
2 cloves garlic, minced
1 oz. packet taco seasoning
1 tablespoon Worcestershire sauce
2 tablespoons tomato paste
1 cup beef broth
1 cup chicken broth
1 cup whole milk, at room temperature
1 (10 oz.) can Rotel tomatoes with green chilies, undrained
½ lb. medium pasta shells
1 cup cheddar cheese, shredded
1 cup Monterey Jack cheese, shredded
4 oz. Velveeta cheese, cut into cubes
Directions:
Shred cheddar and Monterey Jack cheeses and set aside at room temperature.
In a large pot, cook and crumble ground beef over medium-high heat. Drain.
Melt butter in the same pot and add garlic, cook for one minute.
Add taco seasoning, Worcestershire sauce, tomato paste, both broths, milk, and Rotel tomatoes. Stir to combine.
Bring to a gentle boil, add pasta, cover, and cook as directed on the package. Stir halfway through to prevent sticking.
Once pasta is cooked, reduce heat to low and gradually mix in the cheeses until melted.
Serve once it reaches the desired consistency.
Prep Time: 5 minutes | Cooking Time: 25 minutes | Total Time: 30 minutes | Kcal: 503 kcal | Servings: 6