Creamy Taco Pasta (One Pot)
Hearty, flavor-packed dinner made with pasta, seasoned beef, and a rich, cheesy sauce.
Servings 6 Servings
Ingredients
- 1 lb. ground beef 90% lean
- 1 small onion diced
- 1 tablespoons tomato paste
- 1 tablespoon Worcestershire sauce
- 1 tablespoon chili powder
- 1 teaspoon cumin
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- ½ teaspoon oregano
- 1 teaspoon salt
- 1 10 oz. can Ro-Tel, mild or hot
- 4 cups chicken broth
- 12 oz. medium pasta shells
- ½ cup milk, any kind works
- 1 ½ cups shredded Mexican cheese blend
- cilantro for garnish optional
Instructions
- In a large skillet or large pot over medium heat, cook the ground beef and diced onion until the beef is browned and the onion is soft. Drain excess grease if needed.
- Stir in the tomato paste, Worcestershire sauce, chili powder, cumin, garlic powder, smoked paprika, oregano, salt, and Ro-Tel. Mix well until everything is evenly coated.
- Pour in the chicken broth and bring to a boil. Add the pasta, and reduce heat to medium-high.
- Cook for 12-15 minutes, stirring occasionally and scraping the bottom to prevent sticking. Continue cooking until the pasta is tender and the liquid has thickened. If the pasta is still undercooked, add ½ cup of water and cook until the pasta is tender and the sauce is thick.
- Reduce the heat to low. Stir in the milk and shredded cheese until melted and smooth. Cook for 1-3 minutes or until the sauce is thick and creamy.
Notes
If the sauce is too thin: Let it simmer for a few more minutes without the lid. It will thicken up as the cheese melts in and the pasta absorbs more liquid.
If the sauce is too thick: Stir in a splash of milk or broth, about 2-3 tablespoons at a time, until it loosens to the consistency you want. This is normal as the pasta sits and absorbs more liquid.
Nutrition
Serving: 1Serving | Calories: 470kcal | Carbohydrates: 51g | Protein: 32g | Fat: 15g | Saturated Fat: 7g | Fiber: 3g | Sugar: 6g
