Ingredients
Scale
- 1 lb ground beef (or ground turkey for a leaner option)
- 1 medium yellow onion, diced
- 2 cloves garlic, minced
- 1 packet (1 oz) taco seasoning (or 3 tbsp homemade)
- 12 oz medium pasta shells or rotini
- 1 jar (16 oz) of your favorite salsa
- 3 cups beef broth (or water with bouillon)
- 1.5 cups shredded cheddar cheese or Mexican blend
- Optional: Sliced green onions or cilantro for garnish
Instructions
- 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 from the pot to keep the dish light. Stir in the minced garlic and cook for 1 minute until fragrant.
- Sprinkle the taco seasoning over the meat and stir well to coat every piece. Pour in the salsa and the beef broth. Use your spoon to scrape any browned bits off the bottom of the pot; this adds incredible depth to the sauce. Bring the mixture to a gentle boil.
- Add the dry pasta shells to the pot. Stir to ensure the pasta is mostly submerged in the liquid. Reduce the heat to medium-low and cover the pot with a 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 cooking to prevent the pasta from sticking to the bottom.
- Remove the pot from the heat. The sauce may look a little thin, but it will thicken quickly. Stir in one cup of the shredded cheese until melted and creamy. Sprinkle the remaining half cup of cheese over the top and replace the lid for 2 minutes to let it melt. Garnish with green onions or cilantro and serve immediately.
- Cook Time: 30 minutes