Nutrition balance score
Unbalanced
Glycemic Index
48
Low
Nutrition per serving
Calories3291.9 kcal (165%)
Total Fat158.8 g (227%)
Carbs240.8 g (93%)
Sugars43.1 g (48%)
Protein208.1 g (416%)
Sodium8320 mg (416%)
Fiber17 g (61%)
% Daily Values based on a 2,000 calorie diet
Ingredients
0 servings
1 cupcheddar cheese shredded
1 cupmonterey jack cheese
shredded
4 ozVelveeta cheese
cut into cubes, equal to 1/3 cup, can sub with 3/4 cup shredded cheese
1 lbGround Beef
85% lean
1 tablespoonbutter
2cloves garlic
minced
1 ozTaco Seasoning
1 tablespoonworcestershire sauce
2 tablespoonstomato paste
1 cupbeef broth
1 cupchicken broth
1 cupWhole milk
at room temp
1 x 10 ozTomatoes with green chilies
can, undrained
0.5 lbpasta shells
Medium
Instructions
Step 1
Shred the cheddar and Monterey Jack cheese from a block and set aside. It should be near room temperature when added to the pasta sauce.
Step 2
Cook and crumble the ground beef over medium-high heat in a high-walled pot or dutch oven. Drain grease.
Step 3
Melt the butter in the same pot and add and garlic. Cook for 1 minute.
Step 4
Add all remaining ingredients except the cheese and pasta. Stir to combine.
Step 5
Bring to a gentle boil. Add the pasta and submerge it in the liquid. Cover and cook according to package instructions. Slide a silicone spatula along the bottom of the pot halfway through to lift any ingredients that may be settling to the bottom.
Step 6
Remove cover and ensure the pasta is sufficiently cooked. Taste-test a noodle for doneness before proceeding If needed, cover and cook longer, until your desired doneness is obtained.
Step 7
Turn heat to low. Gradually stir in cheese until melted.
Step 8
There will be plenty of sauce but it will thicken upon standing and the pasta will continue to absorb it.
Step 9
Serve once desired consistency is obtained.
Notes
1 liked
0 disliked
There are no notes yet. Be the first to share your experience!
