Taco Shells Pasta
A cheesy pasta recipe with lots of taco flavors ready in under 30 minutes!
Over the years, I’ve tried so many Pioneer Woman recipes and I have only had one that didn’t wow me. Only one. So I always feel like I can trust her recipes and love finding and trying new ones. You really cannot go wrong with a pasta dish with taco flavors. This recipe is ready in under 30 minutes and you only dirty a pot to cook pasta in and a skillet to do the rest. It’s got loads of flavor and is extra cheesy to boot!
What You Need:
Salt
1 lb. small pasta shells
2 Tbsp. olive oil
4 Tbsp. unsalted butter, divided
1 lb. ground beef
2 tsp. chili powder
1 tsp. ground cumin
1 tsp. onion powder
1/2 tsp. garlic powder
1/2 tsp. paprika
1 can (10 oz) Rotel tomatoes
1/2 cup hot water
Ground black pepper
2 cups milk, plus more for thinning if needed
8 oz. Velveeta cheese, diced
2 1/2 cups shredded cheddar jack cheese
1 tsp. dried cilantro
Sour cream and jarred salsa for serving (optional)
Directions:
Cook pasta in a pot of boiling salted water according to package directions. Drain and set aside.
Meanwhile in a skillet over medium high heat, add olive oil and 2 Tbsp. butter and heat.
Add ground beef and cook while crumbling until browned for 5 to 8 minutes.
Add chili powder, cumin, onion powder, garlic powder, and paprika and stir.
Stir in Rotel, hot water, 1 tsp. salt, and 1/2 tsp. black pepper.
Bring to a simmer and allow to thicken for about 2 to 3 minutes. Then remove to a bowl to set aside.
In the same pan, add remaining 2 Tbsp. butter with milk over medium heat. Cook until hot and bubbling.
Add Velveeta and stir while cooking until melted.
Add cheddar jack and stir while cooking until melted.
Add cooked pasta and taco meat. Stir until combined.
Thin with a splash of milk if needed before stirring in cilantro.
Serve topped with sour cream and salsa, if desired.
Recipe from The Pioneer Woman Cooks: Super Easy! cookbook