Description
A comforting one-pot dish that combines taco flavors with pasta, perfect for busy weeknights or cozy weekends.
Ingredients
Scale
- 1 lb lean ground beef
- 1 small onion, diced
- 2 cloves garlic, minced
- 2 tbsp taco seasoning
- 1/2 tsp salt, adjust to taste
- 1/4 tsp black pepper
- 2 cups beef or chicken broth
- 1 can (14.5 oz) diced tomatoes, undrained
- 2 cups dry pasta (penne, rotini, or shells)
- 1 1/2 cups shredded cheddar cheese
- 1/4 cup sliced green onions
- 1/4 cup sour cream
- 1/4 cup chopped fresh cilantro
Instructions
- In a large skillet or Dutch oven over medium-high heat, cook the ground beef until browned, about 5 minutes. Drain any excess fat.
- Add the diced onion and minced garlic to the beef. Sauté until the onion is softened, about 3 minutes.
- Stir in the taco seasoning, salt, and black pepper. Add the broth and diced tomatoes with juices, then stir in the dry pasta. Bring to a boil, then reduce heat to a simmer, cover, and cook for 12-15 minutes until pasta is tender.
- Once cooked, stir in the shredded cheddar cheese until melted. Serve garnished with green onions, sour cream, and cilantro.
Notes
Feel free to customize with your favorite toppings and use gluten-free pasta if needed.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 620
- Sugar: 3g
- Sodium: 850mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 63g
- Fiber: 3g
- Protein: 38g
- Cholesterol: 80mg