A savory Tex-Mex dish combining seasoned beef, pasta, tomatoes, and melted cheddar in one pot.
# What You'll Need:
→ Meats
01 - 1 lb lean ground beef
→ Vegetables & Aromatics
02 - 1 small onion, diced
03 - 2 cloves garlic, minced
→ Spices & Seasonings
04 - 2 tbsp taco seasoning
05 - 1/2 tsp salt, adjust to taste
06 - 1/4 tsp ground black pepper
→ Pantry
07 - 2 cups beef or chicken broth
08 - 1 can (14.5 oz) diced tomatoes, undrained
09 - 2 cups dry pasta (penne, rotini, or shells)
→ Dairy
10 - 1 1/2 cups shredded cheddar cheese
→ Optional Toppings
11 - 1/4 cup sliced green onions
12 - 1/4 cup sour cream
13 - 1/4 cup chopped fresh cilantro
# How to Make:
01 - Heat a large deep skillet or Dutch oven over medium-high heat. Add ground beef and cook, breaking it apart, until browned, about 5 minutes. Drain excess fat if needed.
02 - Add diced onion and minced garlic to the skillet. Cook until softened, about 3 minutes.
03 - Sprinkle taco seasoning, salt, and black pepper over the beef mixture. Stir well to combine evenly.
04 - Pour in broth and undrained diced tomatoes. Stir in dry pasta thoroughly.
05 - Bring the mixture to a boil, then reduce heat to low. Cover and simmer for 12 to 15 minutes, stirring occasionally, until pasta is cooked and liquid mostly absorbed.
06 - Stir shredded cheddar cheese into the hot pasta until melted and creamy.
07 - Ladle into bowls and optionally garnish with green onions, sour cream, and fresh cilantro.
