Taco Pasta is a fun and flavorful fusion dish that combines the best of two beloved meals into one scrumptious bowl. Featuring al dente pasta tossed with seasoned ground beef (or turkey) and zesty taco spices, this dish delivers a delightful punch of flavor with every bite. Top it with melted cheese, fresh cilantro, and a dollop of sour cream, Taco Pasta is not only easy to prepare but also incredibly satisfying. Perfect for busy weeknights or casual gatherings, it brings the vibrant tastes of taco night to the comfort of a pasta dish, appealing to both kids and adults alike.
Taco Pasta
Ingredients
- 1 cup Cheddar cheese, shredded
- 1 cup Monterey Jack Cheese, shredded
- 1 pound Ground Beef, 85% lean
- 1 tbsp Butter
- 2 Cloves garlic, minced
- 1 ounce Taco Seasoning
- 1 tbsp Worcestershire sauce
- 2 tbsp Tomato paste
- 1 cup Beef broth
- 1 cup Chicken broth
- 1 cup Whole milk, at room temp
- 10 ounces Canned tomatoes with green chilies, undrained
- 1/2 pound Medium pasta shells
Instructions
- Shred the cheddar and Monterey Jack cheese from a block and set aside. It should be near room temperature when added to the pasta sauce.
- Cook and crumble the ground beef over medium-high heat in a high-walled pot or dutch oven. Drain grease.
- Melt the butter in the same pot and add and garlic. Cook for 1 minute.
- Add all remaining ingredients except the cheese and pasta. Stir to combine.
- Bring to a gentle boil. Add the pasta and submerge it in the liquid. Cover and cook according to package instructions. Slide a silicone spatula along the bottom of the pot halfway through to lift any ingredients that may be settling to the bottom.
- Remove cover and ensure the pasta is sufficiently cooked. Taste-test a noodle for doneness before proceeding If needed, cover and cook longer, until your desired doneness is obtained.
- Turn heat to low. Gradually stir in cheese until melted.
- There will be plenty of sauce but it will thicken upon standing and the pasta will continue to absorb it. Serve once desired consistency is obtained.
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