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 can (10 oz) diced tomatoes with green chiles (like Ro-Tel)
- 3 cups beef broth (or water with bouillon)
- 8 oz uncooked pasta (shells, rotini, or elbow macaroni)
- 1.5 cups shredded cheddar cheese or Mexican blend
- Optional: Salt and pepper to taste
- Optional toppings: 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. Stir in the minced garlic and cook for an additional 30 seconds until fragrant.
- Step 2: Season and Simmer the Pasta. Add the taco seasoning packet to the meat and stir to coat. Pour in the diced tomatoes (including the liquid) and the beef broth. Stir in the uncooked pasta. Bring the mixture to a rolling boil, then immediately reduce the heat to low. Cover the pot with a tight-fitting lid and 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 3: Melt the Cheese and Serve. Once the pasta is cooked, remove the pot from the heat. Stir in half of the shredded cheese until it creates a creamy sauce. Sprinkle the remaining cheese over the top and replace the lid for 2 minutes to allow the cheese to melt into a gooey layer. Serve immediately while hot, adding your favorite budget-friendly toppings like a dollop of sour cream or fresh cilantro.
- Cook Time: 30 minutes