Description
A quick and comforting one-pot meal combining seasoned ground beef, tender pasta, and melted cheddar and Monterey Jack cheeses for a cheesy taco-flavored pasta dish perfect for busy weeknights.
Ingredients
Scale
Protein and Vegetables
- 1 lb ground beef (or ground turkey)
- 1 small onion, diced
- 2 cloves garlic, minced
Seasonings and Liquids
- 1 packet taco seasoning (or 2 tbsp homemade taco seasoning)
- 2 cups beef broth (or water)
- 1 can (14.5 oz) diced tomatoes, undrained
- 1 can (8 oz) tomato sauce
Pasta and Dairy
- 2 cups uncooked pasta (such as rotini or penne)
- 1 cup shredded cheddar cheese
- 1/2 cup shredded Monterey Jack cheese
- 1/2 cup milk (optional, for creaminess)
Seasoning and Garnish
- Salt and pepper to taste
- Fresh cilantro or green onions for garnish (optional)
Instructions
- Brown the beef: In a large pot or deep skillet over medium heat, cook the ground beef until browned, breaking it up with a spoon as it cooks. Drain excess grease if needed to avoid greasiness.
- Sauté aromatics: Add the diced onion and minced garlic to the beef, sautéing for 2-3 minutes until the onion is softened and fragrant.
- Add seasonings and liquids: Stir in the taco seasoning, beef broth, diced tomatoes with their juices, tomato sauce, and uncooked pasta. Mix thoroughly to combine all ingredients evenly.
- Simmer the pasta: Bring the mixture to a gentle boil, then reduce the heat to low. Cover and simmer for 12-15 minutes, stirring occasionally, until the pasta is tender and most of the liquid has been absorbed.
- Melt the cheese: Stir in the shredded cheddar and Monterey Jack cheeses until melted and creamy. For extra creaminess, add a splash of milk and mix well.
- Season to taste: Add salt and pepper as needed to enhance the dish’s flavor.
- Garnish and serve: Sprinkle fresh cilantro or green onions on top before serving to add a fresh, vibrant touch.
Notes
- You can substitute ground turkey for a leaner option.
- For a creamier texture, use milk or even a splash of cream.
- Adjust taco seasoning amount to taste depending on spice preference.
- Use any short pasta shape you prefer; rotini or penne work great.
- If the pasta absorbs too much liquid before cooking through, add a little more broth or water as needed.
- Leftovers can be refrigerated and reheated gently on the stovetop or microwave.
