Cheesy Beef Taco Pasta (Print Version)
Pasta shells, seasoned beef, creamy cheese, and zesty Rotel combine for a hearty, flavorful meal.
# Ingredients:
→ Protein
01 -
3 pounds ground beef
→ Pasta
02 -
1 box small pasta shells
→ Dairy
03 -
1 block Velveeta cheese
04 -
1 handful sharp cheddar cheese
05 -
1/2 cup whole milk
→ Seasoning
06 -
2 packs taco seasoning
→ Vegetables
07 -
1 can Rotel diced tomatoes and green chilies
# Steps:
01 -
In a large skillet set over medium heat, cook the ground beef, breaking it apart with a spatula, until thoroughly browned. Drain off any excess fat and set the cooked beef aside.
02 -
Fill a large pot with water and bring to a rolling boil. Add the small pasta shells and cook according to the package directions until al dente. Drain the pasta thoroughly and set aside.
03 -
In the same skillet used for the beef, combine the Velveeta cheese and whole milk. Heat over medium, stirring constantly, until the cheese is melted and a smooth sauce forms.
04 -
Add the drained pasta shells and browned ground beef to the skillet with the cheese sauce. Stir well to evenly coat all ingredients with the sauce.
05 -
Sprinkle in the taco seasoning packets and add the can of Rotel, including the juices. Stir thoroughly to evenly distribute the seasonings and tomatoes throughout the mixture.
06 -
Scatter the sharp cheddar cheese over the pasta mixture. Stir until the cheese is fully melted and incorporated.
07 -
Ladle the hot, cheesy taco pasta into bowls and serve immediately.
# Notes:
01 -
For best texture, avoid overcooking the pasta; it should remain slightly firm to hold up in the cheese sauce.