Creamy Taco Pasta One Pot (Print Version)

# Ingredients:

→ Cheese

01 - 100 g Cheddar cheese, shredded
02 - 100 g Monterey Jack cheese, shredded
03 - 115 g processed cheese (such as Velveeta), cut into cubes or substitute 75 g shredded cheese

→ Meat

04 - 450 g ground beef (85% lean)

→ Sauce & Aromatics

05 - 1 tablespoon unsalted butter
06 - 2 garlic cloves, minced
07 - 28 g taco seasoning (1 packet)
08 - 1 tablespoon Worcestershire sauce
09 - 2 tablespoons tomato paste

→ Liquids

10 - 240 ml beef broth
11 - 240 ml chicken broth
12 - 240 ml whole milk, at room temperature

→ Canned Goods

13 - 280 g canned diced tomatoes with green chilies, undrained

→ Pasta

14 - 225 g medium pasta shells

# Instructions:

01 - Shred Cheddar and Monterey Jack cheeses from whole blocks and allow to reach room temperature for optimal melting.
02 - In a large, high-sided pot or Dutch oven over medium-high heat, cook and crumble the ground beef until browned. Drain excess fat.
03 - Add butter to the same pot and melt over medium heat. Stir in minced garlic and cook for 1 minute until fragrant.
04 - Add taco seasoning, Worcestershire sauce, tomato paste, beef broth, chicken broth, milk, and canned diced tomatoes with green chilies. Stir well to fully combine.
05 - Bring mixture to a gentle boil. Add pasta shells and ensure they are fully submerged. Cover and cook according to pasta package instructions, occasionally stirring to prevent sticking.
06 - Remove lid and test pasta for doneness. Cook uncovered for a few minutes longer if needed until pasta reaches desired tenderness.
07 - Reduce heat to low. Gradually add all cheeses, stirring continuously until fully melted and sauce is smooth.
08 - Allow to stand briefly so the sauce thickens as the pasta continues to absorb it. Serve once preferred consistency is achieved.

# Notes:

01 - For a creamier sauce, always shred cheese from blocks rather than using pre-shredded varieties, which contain stabilizers that affect melting.
02 - This dish produces an intentionally generous amount of sauce; using slightly more than 225 g of pasta is acceptable if a thicker consistency is preferred.
03 - Any combination of beef or chicken broth may be used according to taste preference.
04 - Alternate pasta shapes such as rotini, penne, or bow tie are suitable substitutes; adjust cooking time as per package directions.
05 - Diced or shredded cooked chicken may be substituted for ground beef, but should be added at the end to prevent overcooking.

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