Ingredients
Scale
- 1 lb lean ground beef (or ground turkey for a leaner option)
- 1 small yellow onion, diced
- 2 cloves garlic, minced
- 1 packet (1 oz) taco seasoning
- 1 jar (16 oz) mild or medium salsa
- 3 cups beef broth (or water with bouillon)
- 12 oz medium pasta shells or rotini
- 1.5 cups shredded cheddar cheese or Mexican blend
- Optional: Salt, pepper, and chopped cilantro for garnish
Instructions
- Step 1: Brown the Meat and Aromatics
Place a large skillet or Dutch oven over medium-high heat. Add the ground beef and diced onion. Cook until the beef is fully browned and the onions are translucent, breaking the meat into small crumbles with a wooden spoon. Drain any excess grease from the pan. Stir in the minced garlic and cook for an additional 60 seconds until fragrant. - Step 2: Season and Deglaze
Sprinkle the taco seasoning over the browned meat and stir well to coat every piece. Pour in the salsa and the beef broth, scraping the bottom of the pan to release any flavorful browned bits. Bring the mixture to a gentle boil. - Step 3: Simmer the Pasta
Add the dry pasta shells directly into the bubbling liquid. Stir to ensure the pasta is mostly submerged. Reduce the heat to medium-low and cover the pan with a tight-fitting lid. Simmer for 10 to 12 minutes, or until the pasta is tender and has absorbed most of the liquid. Stir once or twice during the process to prevent sticking. - Step 4: Incorporate Cheese and Serve
Remove the pan from the heat. Stir in one cup of the shredded cheese until it melts into a creamy sauce that coats the pasta. Sprinkle the remaining half-cup of cheese over the top and cover the lid for 2 minutes to let it melt. Garnish with cilantro if desired and serve immediately while hot.
- Cook Time: 30 minutes