Ingredients
Scale
- 1 cup Cheddar cheese, shredded
- 1 cup Monterey Jack Cheese, shredded
- 4 oz. Velveeta cheese, cut into cubes (or substitute 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
Instructions
- Shred the cheddar and Monterey Jack cheese and set aside.
- Cook and crumble the ground beef over medium-high heat in a pot. Drain grease.
- Melt butter in the same pot and add garlic. Cook for 1 minute.
- Add all remaining ingredients except cheese and pasta. Stir to combine.
- Bring to a gentle boil. Add pasta and submerge in the liquid. Cover and cook per package instructions.
- Stir halfway through to prevent sticking.
- Test pasta for doneness. Cook longer if needed.
- Turn heat to low. Gradually stir in cheese until melted.
- Let sauce thicken before serving.
Notes
- For a less greasy sauce, drain beef well.
- Use dairy-free cheese and gluten-free pasta for dietary restrictions.
- Serve with a side salad or garlic bread.
- Store leftovers in the fridge for up to 3 days.
- Prep Time: 10 mins
- Cook Time: 20 mins
- Category: Dinner
- Method: One-Pot
- Cuisine: Mexican-American
- Diet: Low Lactose
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 5g
- Sodium: 800mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 9g
- Trans Fat: 1g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 75mg