Taco Pasta - (One Pot!)

INGREDIENTS

• 1 cup Cheddar cheese shredded
• 1 cup Monterey Jack Cheese shredded
• 4 oz. Velveeta cheese cut into cubes (equal to 1/3 cup)* can sub with ¾ cup shredded cheese
• 1 lb. Ground Beef 85% lean
• 1 Tablespoon Butter
• 2 cloves Garlic minced
• 1 oz. packet Taco Seasoning
• 1 Tablespoon Worcestershire sauce
• 2 Tablespoons Tomato paste
• 1 cup Beef broth
• 1 cup Chicken broth
• 1 cup Whole milk at room temp
• 1 (10 oz.) can Rotel Tomatoes with green chilies undrained
• ½ lb. Medium pasta shells see notes

INSTRUCTIONS

1. 1 Shred the cheddar and Monterey Jack cheese from a block and set aside. It should be near room temperature when added to the pasta sauce.
2. 2 Cook and crumble the ground beef over medium-high heat in a high-walled pot or dutch oven. Drain grease.
3. 3 Melt the butter in the same pot and add and garlic. Cook for 1 minute.
4. 4 Add all remaining ingredients except the cheese and pasta. Stir to combine.
5. 5 Bring to a gentle boil. Add the pasta and submerge it in the liquid. Cover and cook according to package instructions. Slide a silicone spatula along the bottom of the pot halfway through to lift any ingredients that may be settling to the bottom.
6. 6 Remove cover and ensure the pasta is sufficiently cooked. Taste-test a noodle for doneness before proceeding If needed, cover and cook longer, until your desired doneness is obtained.
7. 7 Turn heat to low. Gradually stir in cheese until melted.
8. 8 There will be plenty of sauce but it will thicken upon standing and the pasta will continue to absorb it.
9. 9 Serve once desired consistency is obtained.

NUTRITION

Calories: 503kcal | Carbohydrates: 39g | Protein: 37g | Fat: 22g | Fiber: 3g | Sugar: 8g