Cheesy Beef Taco Pasta
Ingredients
- Ground beef: 3 lbs
- Pasta: 1 box (16 oz) small pasta shells (like Barilla)
- Velveeta cheese: 1 block (cubed)
- Taco seasoning: 2 packets (like Old El Paso)
- Diced tomatoes & green chilies: 1 can (like Ro*Tel)
- Shredded cheddar cheese: 2 cups (plus extra for topping)
- Milk: 1 to 1\frac{1}{2} cups (for the cheese sauce)
Instructions
1. Cook the Pasta & Beef
- Boil the pasta: Cook the small shells in a large pot of salted boiling water according to the package directions until al dente. Drain and set aside.
- Brown the meat: In a large, deep skillet or Dutch oven over medium-high heat, cook the ground beef until completely browned. Drain any excess grease.
2. Make the Cheese Sauce
- Melt the cheese: In a separate pot or large skillet over medium-low heat, combine the cubed Velveeta cheese, shredded cheddar cheese, and milk.
- Stir until smooth: Stir continuously until the cheese is completely melted and forms a smooth, rich sauce.
3. Combine and Season
- Mix everything together: Add the cooked pasta shells and the browned ground beef directly into the cheese sauce.
- Add the taco flavor: Pour in the can of Ro*Tel diced tomatoes (with its juices) and sprinkle the taco seasoning packets over the mixture.
- Simmer: Stir everything together thoroughly. Let it simmer on low heat for about 5–10 minutes so all the flavors melt together beautifully.
4. Serve
- Garnish each bowl with an extra handful of shredded cheddar cheese, a dollop of sour cream, or a bit of salsa if desired. Serve hot!