Cheesy Beef Taco Pasta (Printable Version)
Creamy pasta with seasoned ground beef, two cheeses, and a hint of spice. Ready fast, all in one pot.
# What You'll Need:
→ Main Ingredients
01 -
454 g ground beef
02 -
2 teaspoons ground cumin
03 -
1.5 teaspoons dried minced onion
04 -
1.5 teaspoons garlic powder
05 -
2 tablespoons tomato paste
06 -
120 ml diced tomatoes with green chilies
07 -
240 ml beef broth
08 -
360 ml whole milk, divided
09 -
240 ml water
10 -
227 g shell pasta
11 -
110 g Monterey Jack cheese, shredded
12 -
110 g mild cheddar cheese, shredded
# Step-by-Step Guide:
01 -
In a large pot over medium heat, add ground beef, cumin, dried minced onion, and garlic powder. Crumble and stir until fully cooked. Drain off excess fat.
02 -
Stir in tomato paste, diced tomatoes with green chilies, beef broth, and 240 ml of whole milk. Combine thoroughly and bring to a gentle boil over medium-high heat.
03 -
Add shell pasta to the pot. Simmer on medium-low heat until pasta is tender, following timing guidance on the pasta package.
04 -
Reduce heat to low. Stir in Monterey Jack, mild cheddar, and the reserved 120 ml whole milk. Mix gently until cheese is fully melted and the pasta is creamy and well combined.
05 -
Serve immediately while hot.
# Additional Notes:
01 -
Shred cheese from blocks rather than using pre-shredded for optimal melting.
02 -
Salt adjustment is unnecessary due to the sodium content in beef broth.
03 -
Reserving half of the whole milk until the end ensures a silky, creamy sauce.
04 -
Refrigerate leftovers for up to 3 days in an airtight container.