Ingredients
Scale
- 1 lb. Ground Beef (85% lean)
- 1 cup Cheddar cheese (shredded)
- 1 cup Monterey Jack cheese (shredded)
- 4 oz. Velveeta cheese (cut into cubes)
- 1 Tablespoon Butter
- 2 cloves Garlic (minced)
- 1 oz. packet Taco Seasoning
- 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
- In a high-walled pot or Dutch oven, cook ground beef over medium-high heat until browned; drain excess grease.
- Add butter and minced garlic; sauté for 1 minute.
- Stir in taco seasoning, beef broth, chicken broth, tomato paste, and whole milk; mix well.
- Bring to a gentle boil; add pasta shells and cover. Cook according to package instructions, stirring halfway through.
- After cooking, check pasta doneness; if needed, continue cooking until desired texture.
- Lower the heat; gradually stir in all cheeses until melted and creamy.
- Adjust sauce consistency as needed before serving.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main
- Method: One Pot
- Cuisine: Tex-Mex
Nutrition
- Serving Size: 1 cup (250g)
- Calories: 610
- Sugar: 4g
- Sodium: 950mg
- Fat: 35g
- Saturated Fat: 18g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 47g
- Fiber: 3g
- Protein: 29g
- Cholesterol: 99mg