Creamy Taco Pasta (Print Version)

# Ingredients:

→ Cheese

01 - 1 cup shredded cheddar cheese
02 - 1 cup shredded Monterey Jack cheese
03 - 4 ounces Velveeta cheese, cubed (or ¾ cup shredded cheese)

→ Base

04 - 1 pound ground beef (85% lean)
05 - 1 tablespoon butter
06 - 2 cloves garlic, minced
07 - ½ pound medium pasta shells

→ Sauce & Seasonings

08 - 1 ounce packet taco seasoning
09 - 1 tablespoon Worcestershire sauce
10 - 2 tablespoons tomato paste
11 - 1 cup beef broth
12 - 1 cup chicken broth
13 - 1 cup whole milk, room temperature
14 - 1 (10 ounce) can Rotel tomatoes with green chilies, undrained

# Instructions:

01 - Shred cheeses and let come to room temperature. Cook and crumble beef, drain grease
02 - Melt butter and cook garlic 1 minute. Add all ingredients except cheese and pasta
03 - Bring to boil, add pasta and cook covered according to package directions. Stir occasionally
04 - Turn heat low, gradually stir in cheese until melted. Let stand to thicken

# Notes:

01 - Can use more pasta if desired
02 - Can substitute chicken for beef
03 - Optional add-ins: corn, peppers, black beans

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