Taco Pasta

 I have tried a few different taco pastas over the years, and I think this one is my favorite. Very flavorful, and even better, made in one pan! Here's the recipe:

Ingredients

1 cup Cheddar cheese, shredded
1 cup Monterey Jack Cheese, shredded
4 oz. Velveeta cheese, cut into cubes (equal to 1/3 cup)* can sub with ¾ cup shredded cheese
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 temp
1 (10 oz.) can Rotel Tomatoes with green chilies, undrained
½ lb. 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.

This was easy to make and super delicious. I did have to let the pasta cook for a few extra minutes in order to be soft enough for my liking. Also, I subbed some 505 Green Chile Sauce for the Rotel since my kids are pretty picky with tomatoes. I followed the recipe pretty closely otherwise. (I did use a little extra broth though since I used some extra pasta.) This will likely be my go-to taco pasta recipe from now on.