Cheesy Taco Pasta
This creamy one-pot taco pasta is done in 30 minutes with one flavor step most recipes skip. No draining, no grainy cheese, just an easy weeknight dinner.
Ingredients
- 1 lb (454 g) ground beef, 80/20 or 85/15
- ½ yellow onion, grated
- 2 cloves garlic, minced
- 2 tablespoons (33 g) tomato paste
- 1 oz (28 g) packet mild taco seasoning (I use Old El Paso Mild)
- 2½ cups (590 ml) reduced-sodium chicken broth (I use Swanson)
- 1 can (283 g) Rotel mild diced tomatoes with green chiles, undrained
- 10 oz (283 g) medium pasta shells
- ⅓ cup (80 g) sour cream, room temperature
- 1½ cups (170 g) block cheddar cheese, hand-shredded
Instructions
- Add the ground beef and grated onion to a 5-quart braiser or 12-inch deep skillet with a lid over medium-high heat. Cook, breaking the beef into small crumbles, until no pink remains and the onion has softened, 5–6 minutes.
- Move the beef to a plate with a slotted spoon, leaving about 1 Tbsp of fat in the pan. Pour off any extra.
- Add the garlic, tomato paste, and taco seasoning to the fat. Cook, stirring constantly, for 60–90 seconds, until the paste darkens to brick red and smells toasty.
- Pour in the chicken broth and the undrained Rotel, then stir in the pasta shells. Bring to a simmer, cover, and cook for 8 minutes, stirring once or twice, until the pasta is al dente and most of the liquid is absorbed.
- Stir the beef back into the pot, then remove from the heat and let it rest, uncovered, for 2 minutes.
- Add the sour cream and shredded cheddar, and stir until the sauce is smooth and creamy. Serve hot.
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Notes
- Beef: 80/20 and 85/15 both work. Either usually renders enough fat. If it doesn't, add a little oil so there's enough to coat the spice mix.
- Tender beef: pulling the beef out after browning keeps it from overcooking during the simmer.
- Spice check: tested with a mild taco seasoning packet and Rotel Mild, and it still brings plenty of heat.
- Salt: use reduced-sodium broth, since the seasoning packet already brings enough salt. Taste and salt at the end.
- Bloom the seasoning: cooking the tomato paste and taco seasoning in the beef fat before adding liquid deepens the flavor. Watch for the paste to darken to brick red.
- Servings: makes at least 6 servings for my family of smaller eaters. For big appetites, plan on 4–5 and add a side.
- Storage: refrigerate in an airtight container for 3–4 days, or freeze for up to 3 months and thaw overnight in the fridge. Loosen leftovers with a splash of broth or milk when reheating.
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