Description

This quick and easy one-pot dish is packed with flavor and perfect for a weeknight meal. Ground beef is cooked with taco spices, then combined with pasta, diced tomatoes, and a creamy cheese sauce for a delicious and satisfying meal.

Ingredients

Units Scale

1 pound ground beef
2 teaspoons ground cumin
1 1/2 teaspoons dried minced onion
1 1/2 teaspoons garlic powder
2 tablespoons tomato paste
1/2 cup diced tomatoes with green chilies (Rotel brand preferred)
1 cup beef broth
1 1/2 cups whole milk
1 cup water
8 ounces shell pasta
1 cup Monterey Jack cheese, shredded
1 cup mild cheddar cheese, shredded

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Instructions

Brown the beef: In a large pot or Dutch oven over medium heat, brown the ground beef with the cumin, onion, and garlic powder until fully cooked. Drain excess fat.
Make the sauce: Add the tomato paste, diced tomatoes, beef broth, and 1 cup of whole milk. Stir ingredients together and bring to a gentle boil over medium-high heat.
Cook pasta: Add the shell pasta and simmer on medium-low until the pasta is cooked according to package instructions (usually 8-10 minutes).
Add cheese: Reduce heat to low. Stir in the Monterey Jack cheese and mild cheddar cheese, 1 cup at a time, until melted and the beef taco pasta is combined.
Serve: Serve immediately.

Notes

For best results, shred your own cheese.
There is no need to add salt when cooking the beef because there is already plenty of salt in the beef broth.
Reserving half a cup of whole milk helps keep the pasta smooth and creamy when you melt the cheese.
Leftover cheesy beef taco pasta can be stored in the fridge for up to 3 days.

Nutrition

Serving Size: 1 Serving
Calories: 570kcal
Sugar: 6g
Sodium: 1200mg
Fat: 34g
Saturated Fat: 18g
Unsaturated Fat: 13g
Trans Fat: 1g
Carbohydrates: 40g
Fiber: 2g
Protein: 30g
Cholesterol: 100mg