One-pan blend of bold taco spices, cheddar cheese, and tender pasta for a quick, satisfying meal.
# Components:
→ Meats
01 - 1 lb ground beef (450 g)
→ Vegetables and Aromatics
02 - 1 small onion, diced
03 - 2 cloves garlic, minced
→ Spices and Seasonings
04 - 2 tbsp taco seasoning
05 - 1/2 tsp salt
06 - 1/4 tsp black pepper
→ Pantry
07 - 2 cups uncooked short pasta (e.g., rotini, penne, or shells) (8 oz / 225 g)
08 - 1 can (14.5 oz / 410 g) diced tomatoes with green chilies, undrained
09 - 1 1/2 cups low-sodium chicken or beef broth (360 ml)
10 - 1/2 cup tomato sauce (120 ml)
→ Dairy
11 - 1 1/2 cups shredded cheddar cheese (170 g)
12 - 1/2 cup sour cream (120 ml)
→ Garnish (optional)
13 - Chopped fresh cilantro
14 - Sliced green onions
15 - Diced tomatoes
# Method:
01 - In a large skillet over medium-high heat, cook the ground beef until browned, breaking it apart as it cooks, about 4–5 minutes. Drain excess fat if necessary.
02 - Add diced onion and minced garlic to the skillet; sauté for 2–3 minutes until softened and fragrant.
03 - Stir in taco seasoning, salt, and black pepper, mixing well to evenly coat the meat.
04 - Add uncooked pasta, canned tomatoes with juices, broth, and tomato sauce to the skillet. Stir to combine all ingredients.
05 - Bring mixture to a boil, then reduce heat to a simmer. Cover and cook for 12–14 minutes, stirring occasionally, until pasta is tender and most liquid is absorbed.
06 - Turn off the heat and stir in shredded cheddar cheese until melted and creamy.
07 - Mix sour cream into the skillet until fully incorporated and smooth.
08 - Serve immediately, garnished with chopped cilantro, sliced green onions, or diced tomatoes as desired.
