Ingredients:
- 1 lb (450g) ground beef
- 1 small onion, diced
- 2 cloves garlic, minced
- 2 tablespoons taco seasoning (store-bought or homemade)
- 2 cups beef broth
- 1 (14.5 oz) can diced tomatoes
- 1 (8 oz) can tomato sauce
- 8 oz (about 2 ½ cups) uncooked pasta (e.g. shells or rotini)
- 1 cup shredded cheddar cheese
- 1 cup shredded Monterey Jack cheese
- Salt and pepper, to taste
- Optional toppings: sour cream, green onions, chopped cilantro, jalapeños
Directions:
- Brown the Beef:
In a large pot or deep skillet, cook ground beef over medium heat until browned. Drain excess grease if needed. - Add Aromatics:
Stir in diced onion and garlic, cooking for 2–3 minutes until softened. - Season:
Mix in taco seasoning and stir to coat the beef evenly. - Build the Base:
Add beef broth, diced tomatoes (with juice), tomato sauce, and uncooked pasta. Stir to combine and bring to a boil. - Simmer:
Reduce heat to low, cover, and simmer for 12–15 minutes, stirring occasionally, until pasta is tender and liquid is mostly absorbed. - Make it Cheesy:
Stir in shredded cheeses until melted and creamy. Season with salt and pepper to taste. - Serve:
Spoon into bowls and top with your favorite taco toppings!
Prep Time: 10 minutes
Cooking Time: 20 minutes
Total Time: 30 minutes
Kcal: ~550 kcal per serving
Servings: 4–6