A flavorful one-skillet dish with ground beef, pasta, cheese, and Tex-Mex spices.
# What you'll need:
→ Meats
01 - 1 lb ground beef (85% lean preferred)
→ Vegetables
02 - 1 small yellow onion, finely chopped
03 - 2 cloves garlic, minced
→ Spices & Seasonings
04 - 1 packet (1 oz) taco seasoning or 2½ tbsp homemade taco seasoning
05 - ½ tsp salt, adjust to taste
06 - ¼ tsp black pepper
→ Pasta & Liquids
07 - 8 oz short pasta (rotini, penne, or shells)
08 - 2 cups low-sodium beef broth
09 - 1 can (14.5 oz) diced tomatoes, undrained
→ Dairy
10 - 1½ cups shredded cheddar cheese
11 - ½ cup sour cream (optional, for serving)
→ Garnishes (Optional)
12 - 2 tbsp chopped fresh cilantro
13 - 1 jalapeño, sliced
14 - 1 avocado, diced
# Method:
01 - Heat a large skillet over medium-high heat. Add ground beef and cook, breaking it up with a spoon, until browned and fully cooked, about 5 to 6 minutes. Drain excess fat if needed.
02 - Add chopped onion and cook for 2 to 3 minutes until softened. Stir in minced garlic and cook an additional 1 minute.
03 - Sprinkle taco seasoning, salt, and black pepper over the beef mixture. Stir thoroughly to ensure even coating.
04 - Incorporate uncooked pasta, beef broth, and diced tomatoes with their juice into the skillet. Stir to combine and bring the mixture to a boil.
05 - Reduce heat to medium-low. Cover the skillet and simmer for 12 to 15 minutes, stirring occasionally, until pasta is tender and most liquid is absorbed.
06 - Remove skillet from heat. Evenly sprinkle shredded cheddar cheese over the top. Cover and let sit for 2 to 3 minutes until cheese is melted.
07 - Serve hot, topped with chopped cilantro, sliced jalapeño, diced avocado, and a dollop of sour cream if desired.
