Ingredients
Scale
- 1 lb ground beef
- 1 tbsp butter
- 3 garlic cloves, minced
- 1.5 oz taco seasoning
- 2 tbsp tomato paste
- 1 cup beef broth
- 1 cup chicken broth
- 1.25 cup whole milk
- 10 oz canned tomatoes with green chilies
- 0.5 lb medium pasta shells
- 1 cup cheddar cheese, shredded
- 1 cup Monterey Jack cheese
- 4 oz Velveeta cheese
Instructions
- In a large pot over medium heat, melt the butter. Add ground beef and cook until browned (5-7 minutes). Stir in minced garlic and cook for another minute.
- Sprinkle taco seasoning over the beef mixture and mix well. Pour in the tomato paste, beef broth, chicken broth, whole milk, and canned tomatoes with green chilies; stir until combined.
- Bring to a boil, add pasta shells, reduce heat to low, cover, and cook for about 10-12 minutes until pasta is tender.
- Remove from heat; stir in smoked paprika and all cheeses until melted and creamy.
- Serve hot with desired toppings.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main
- Method: One-Pot Cooking
- Cuisine: Tex-Mex
Nutrition
- Serving Size: 1 bowl (approximately 350g)
- Calories: 540
- Sugar: 6g
- Sodium: 870mg
- Fat: 30g
- Saturated Fat: 16g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 41g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 85mg