Cheesy Taco Pasta (Print Version)
# Ingredients:
→ Cheese
01 -
120g Velveeta, diced (or replace with 185g more shredded cheese)
02 -
250g Monterey Jack, freshly grated
03 -
250g Cheddar, grated from a block
→ Proteins
04 -
450g ground beef, 85% lean, browned
→ Base Ingredients
05 -
30g tomato paste
06 -
15ml Worcestershire sauce
07 -
240ml chicken stock
08 -
15g butter
09 -
2 garlic cloves, finely chopped
10 -
240ml beef stock
11 -
240ml whole milk, warmed
12 -
28g taco mix (1 packet)
13 -
225g medium shell pasta
14 -
285g Rotel tomatoes with green chilies (don’t drain)
# Instructions:
01 -
Grate blocks of cheddar and Monterey Jack, then let them sit out to reach room temperature for better melting.
02 -
In a tall pan or dutch oven, heat over medium-high heat and cook ground beef. Once browned, pour off any grease.
03 -
Toss butter into the same pot and add your minced garlic. Stir and let cook just long enough to smell it—about a minute.
04 -
Pour in taco seasoning, Worcestershire sauce, both broths, milk, tomato paste, and the Rotel. Stir well until everything blends.
05 -
Let the mix gently bubble, toss in the shell pasta, and make sure it's all under the liquid. Cover the pot and cook, stirring halfway through to keep stuff from sticking to the bottom.
06 -
Lift the lid, grab a shell, and take a bite. If it's not quite soft enough, cover again and wait a few more minutes.
07 -
Turn heat to low and carefully mix in the cheeses a bit at a time. Stir constantly so everything melts into a creamy sauce.
08 -
Let the pasta rest for a few moments; the sauce will thicken and soak in. Serve when texture looks just right.
# Notes:
01 -
The dish will have extra sauce, which thickens as it cools.
02 -
For gooey results, pick freshly grated cheese. Pre-shredded versions don’t melt as well due to caking powders.
03 -
Feel free to swap the shells for another pasta like bow tie, rotini, or penne. Just adjust cooking times to match the pasta type.
04 -
Spice it up by tossing in diced jalapeños, black beans, corn, or chopped bell peppers.