Ingredients
Scale
- 1 lb Ground Beef (or Ground Turkey for a leaner option)
- 1 Small Onion, finely diced
- 2 cloves Garlic, minced
- 1 packet (1 oz) Taco Seasoning (or 3 tbsp homemade)
- 12 oz Dried Pasta (Rotini, Shells, or Penne work best)
- 1 jar (16 oz) Salsa (mild or medium)
- 3 cups Beef Broth (or water with bouillon)
- 1.5 cups Shredded Cheddar Cheese or Mexican Blend
- Optional: Salt and Pepper to taste
- Optional Garnish: Chopped cilantro, sour cream, or sliced green onions
Instructions
- Step 1: Brown the Meat and Aromatics Place a large pot or deep skillet 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 pot to keep the dish from becoming too oily. Stir in the minced garlic and cook for just 30 seconds until fragrant.
- Step 2: Season and Add Liquids Sprinkle the taco seasoning over the meat mixture and stir well to coat. Pour in the jar of salsa and the beef broth. Use your spoon to scrape any browned bits off the bottom of the pot—that is where the extra flavor lives. Bring the liquid to a gentle boil.
- Step 3: Simmer the Pasta Add the dry pasta to the pot, ensuring it is mostly submerged in the liquid. Reduce the heat to medium-low and cover the pot with a lid. Let it simmer for 10 to 12 minutes, or until the pasta is tender and most of the liquid has been absorbed. Stir occasionally to prevent the pasta from sticking to the bottom.
- Step 4: Melt the Cheese and Serve Once the pasta is cooked and the sauce has thickened, turn off the heat. Sprinkle the shredded cheese evenly over the top. Put the lid back on for 1 or 2 minutes to let the cheese melt into a gooey layer. Stir the cheese into the pasta for a creamy finish, or leave it melted on top. Serve immediately while hot.
- Cook Time: 30 minutes