Cheesy Taco Pasta (Printable Version)
# What You'll Need:
→ Main Ingredients
01 -
1 pound ground beef
02 -
1 medium onion, chopped
03 -
3 cloves garlic, minced
04 -
2-3 tablespoons taco seasoning
05 -
1 can (14.5 ounces) diced tomatoes, undrained
06 -
4 ounces green chilies, undrained
07 -
3 cups low sodium beef broth
08 -
8 ounces dry pasta (rotini or penne)
09 -
2 cups shredded cheddar cheese
10 -
Salt and pepper to taste
→ Optional Toppings
11 -
Chopped green onions
12 -
Sour cream
13 -
Diced tomatoes
14 -
Sliced black olives
# Step-by-Step Directions:
01 -
In a large skillet, cook the ground beef over medium heat until browned. Break it up with a spoon as it cooks. Drain any excess fat.
02 -
Add the chopped onion to the skillet and cook until soft, about 5 minutes. Add the minced garlic and cook for an additional minute.
03 -
Stir in the taco seasoning, diced tomatoes, and green chilies. Mix well to combine.
04 -
Pour in the beef broth and add the uncooked pasta. Stir to combine and bring the mixture to a boil. Reduce the heat, cover, and simmer for about 15 minutes, or until the pasta is tender, stirring occasionally to prevent sticking. Season with salt and pepper to taste.
05 -
Remove the skillet from the heat and stir in 1½ cups of the shredded cheese until melted and combined.
06 -
Top the pasta with the remaining ½ cup of cheese. Cover the skillet for a few minutes to let the cheese melt.
07 -
Serve warm, garnished with optional toppings like chopped green onions, a dollop of sour cream, fresh diced tomatoes, or sliced black olives for extra flavor and texture.
# Helpful Notes:
01 -
Adjust spice level by varying the amount of taco seasoning to suit your preference.
02 -
Try different cheese varieties such as a mix of cheddar and Monterey Jack for added flavor depth.
03 -
Leftovers can be stored in the refrigerator for 3-4 days and reheated in the microwave or on the stovetop.
04 -
This dish freezes well for 2-3 months. Thaw overnight in the refrigerator before reheating.
05 -
Add bell peppers or corn when sautéing the onions for extra vegetables and nutrition.