Ingredients

1 cup Cheddar cheese (shredded)

1 cup Monterey Jack cheese (shredded)

4 oz. Velveeta cheese (cut into cubes; equal to 1/3 cup, can 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 temperature)

1 (10 oz.) can Rotel tomatoes with green chilies (undrained)

½ lb. Medium pasta shells

Instructions

Step 1: Shred the cheddar and Monterey Jack cheese from a block and set aside. Allow it to come to near room temperature for easier melting.

Step 2: In a high-walled pot or Dutch oven, cook and crumble the ground beef over medium-high heat until browned. Drain any excess grease.

Step 3: Melt the butter in the same pot, then add the minced garlic. Cook for about 1 minute until fragrant.

Step 4: Add the taco seasoning, Worcestershire sauce, tomato paste, beef broth, chicken broth, whole milk, and undrained Rotel tomatoes. Stir well to combine all ingredients.

Step 5: Bring the mixture to a gentle boil. Add the pasta shells and submerge them completely in the liquid. Cover the pot and cook according to the pasta package instructions. Halfway through cooking, slide a silicone spatula along the bottom to prevent sticking.

Step 6: Remove the cover and check the pasta for doneness by tasting a shell. If needed, cover and cook a little longer until desired tenderness is reached.

Step 7: Reduce heat to low. Gradually stir in the cheddar, Monterey Jack, and Velveeta cheeses until melted and smooth.

Step 8: The sauce will be quite saucy initially but will thicken as it stands and the pasta absorbs the flavors.

Step 9: Serve warm once the sauce reaches your preferred consistency. Enjoy!

Tips & Variations

Substitute Velveeta with extra shredded cheese for a slightly different texture and flavor.

Try using ground turkey or chicken instead of beef for a lighter option.

Add beans or corn to make the dish heartier and add extra texture.

If you prefer spicier food, use a spicy Rotel variety or add a pinch of cayenne pepper with the seasoning.

For a vegetarian version, replace ground beef with sautéed mushrooms and use vegetable broth.

FAQs

Can I use a different type of pasta?

Yes, while medium pasta shells work best to hold the sauce, you can substitute with elbow macaroni, penne, or rotini. Adjust cooking times accordingly.

Is this recipe gluten-free?

This recipe uses regular pasta shells which contain gluten. To make it gluten-free, substitute with certified gluten-free pasta.