Cheesy Beef Taco Pasta (Print-Friendly Version)

Pasta shells tossed with beef, melted cheese, and savory taco seasoning for rich, satisfying flavor.

# What You'll Need:

→ Main Components

01 - 1.36 kg ground beef

02 - 340 g small pasta shells

03 - 450 g processed cheese (Velveeta style), cut into cubes

04 - 1 large handful (approximately 60 g) sharp cheddar cheese, grated

05 - 2 packets (approximately 56 g) taco seasoning

06 - 1 can (283 g) diced tomatoes with green chilies (Rotel)

07 - 120 ml whole milk

# How to Make It:

01 - Heat a large skillet over medium flame and sear ground beef, breaking it up with a wooden spoon until evenly browned and cooked through, about 8–10 minutes. Drain excess fat and set aside.

02 - In a separate large pot, bring salted water to a rolling boil. Add pasta shells and cook according to package directions until al dente, approximately 8–10 minutes. Drain thoroughly and set aside.

03 - Return the empty skillet to medium heat, add Velveeta cubes and milk. Stir continuously until cheese is fully melted and a smooth sauce forms, about 3–5 minutes.

04 - Gently fold cooked pasta shells and browned beef into the cheese sauce, ensuring all ingredients are evenly coated.

05 - Sprinkle taco seasoning over the mixture and pour in the drained Rotel tomatoes with chilies. Stir thoroughly for even distribution of spices and flavor.

06 - Scatter freshly grated cheddar over the pasta. Fold gently until melted and fully blended into the sauce.

07 - Divide into serving bowls and present immediately while hot for optimal creaminess.

# Additional Tips:

01 - For a spicier result, select hot taco seasoning or add chopped fresh chilies.

02 - Allow pasta to drain thoroughly to prevent sauce from thinning.

03 - To avoid graininess, melt cheese slowly over moderate heat, stirring constantly.

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