Ingredients
Scale
- 1 lb lean ground beef (or ground turkey)
- 1 small yellow onion, diced
- 2 cloves garlic, minced
- 1 packet (1 oz) taco seasoning (or 3 tbsp homemade)
- 1 can (10 oz) diced tomatoes with green chilies (like Ro-Tel)
- 12 oz medium pasta shells or rotini
- 3 cups beef broth (or water with bouillon)
- 1.5 cups shredded sharp cheddar cheese
- Optional: Sliced green onions, sour cream, or cilantro for garnish
Instructions
- Start by dicing your onion and mincing the garlic. Measure out your pasta and broth so everything is ready to go. Having your ingredients prepped ensures the cooking process flows smoothly and prevents the garlic from burning while you search for the next item.
- Place a large pot or deep skillet over medium-high heat. Add the ground beef and diced onion. Cook until the beef is browned and the onions are translucent, breaking the meat into small crumbles with a wooden spoon. Drain any excess grease. Stir in the minced garlic and taco seasoning, cooking for 1 minute until fragrant. Pour in the diced tomatoes (with their juices), the dry pasta, and the beef broth. Stir well to combine. Bring the mixture to a boil, then reduce the heat to low. Cover the pot and simmer for 12 to 15 minutes, or until the pasta is tender and most of the liquid has absorbed.
- Once the pasta is cooked, turn off the heat. Stir in one cup of the shredded cheese until it melts into a creamy sauce. Sprinkle the remaining half cup of cheese over the top and cover for 2 minutes to let it melt completely. Spoon the pasta into bowls and garnish with green onions, a dollop of sour cream, or fresh cilantro if desired. Serve immediately while hot and gooey.
- Cook Time: 30 minutes