Cheesy Beef Taco Pasta (Print Version)
# Ingredients:
01 -
1 lb ground beef
02 -
2 tsp ground cumin
03 -
1 1/2 tsp dried minced onion
04 -
1 1/2 tsp garlic powder
05 -
2 tbsp tomato paste
06 -
1/2 cup diced tomatoes with green chilies
07 -
1 cup beef broth
08 -
1 1/2 cups whole milk, divided
09 -
1 cup water
10 -
8 oz shell pasta
11 -
1 cup Monterey jack cheese, shredded
12 -
1 cup mild cheddar cheese, shredded
# Instructions:
01 -
In a large pot or Dutch oven over medium heat, combine ground beef, ground cumin, dried minced onion, and garlic powder. Mince and stir until fully cooked. Drain excess fat.
02 -
Add tomato paste, diced tomatoes with green chilies, beef broth, and 1 cup of whole milk. Stir ingredients together and bring to a gentle boil over medium-high heat.
03 -
Add shell pasta and simmer on medium-low heat until the pasta is cooked. Refer to your pasta package for specific cooking times.
04 -
Reduce heat to low. Stir in Monterey jack cheese, mild cheddar cheese, and the remaining 1/2 cup of whole milk. Stir until the cheese is melted and the taco pasta is fully combined.
05 -
Serve while warm.
# Notes:
01 -
Shred your own cheese for best results.
02 -
No additional salt is needed as the beef broth provides sufficient seasoning.
03 -
Reserve 1/2 cup of whole milk to ensure the pasta stays smooth and creamy when melting the cheese.
04 -
Store leftovers in the refrigerator for up to 3 days.