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
- 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: Chopped cilantro, sour cream, or crushed tortilla chips for topping
Instructions
- Place a large pot or Dutch oven over medium-high heat. Add the ground beef and diced onion to the pot. 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 light. Stir in the minced garlic and cook for 1 minute until fragrant.
- Stir in the taco seasoning, salsa, beef broth, and dry pasta. Ensure the pasta is mostly submerged in the liquid. Bring the mixture to a boil, then immediately reduce the heat to low. Cover the pot with a tight-fitting lid and simmer for 12 to 15 minutes. Stir occasionally to prevent the pasta from sticking to the bottom. Cook until the pasta is tender and most of the liquid has been absorbed into a thick sauce.
- Once the pasta is cooked, turn off the heat. Sprinkle the shredded cheese evenly over the top of the pasta. Cover the pot for 2 minutes to allow the residual heat to melt the cheese into a gooey layer. Remove the lid and give everything a gentle toss if you prefer the cheese mixed in. Scoop into bowls and garnish with your favorite budget-friendly toppings like a dollop of sour cream or fresh cilantro.
- Cook Time: 30 minutes