Ingredients
1 lb lean ground beef
1 small yellow onion, diced
1 bell pepper, diced
2 tablespoons taco seasoning
2 cloves garlic, minced
8 oz dry rotini or shell pasta
2 cups beef broth
1 cup mild or medium salsa
2 cups shredded sharp cheddar cheese
Fresh cilantro and sour cream for garnish
Instructions
Step 1: In a large skillet or Dutch oven, brown the ground beef over medium-high heat until no longer pink. Drain any excess fat.
Step 2: Add the diced onion and bell pepper to the skillet. Sauté for 3-4 minutes until the vegetables are softened.
Step 3: Stir in the taco seasoning and minced garlic. Cook for 30 seconds until fragrant.
Step 4: Pour in the beef broth and salsa, then add the dry pasta. Stir to combine and ensure the pasta is mostly submerged.
Step 5: Bring the mixture to a boil, then reduce the heat to low. Cover and simmer for 12-15 minutes, or until the pasta is tender and the liquid has mostly absorbed.
Step 6: Remove from heat. Stir in the shredded cheddar cheese until completely melted and creamy.
Step 7: Serve hot, garnished with fresh cilantro, sour cream, or your favorite taco toppings.
Notes
Use block cheese for a better melt. If the sauce is too thick, add a splash of milk at the end.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Dishes & Savory Recipes
- Cuisine: American-Mexican Fusion
Nutrition
- Serving Size: 1.5 cups
- Calories: 465 kcal
- Sugar: 5 g
- Sodium: 890 mg
- Fat: 22 g
- Saturated Fat: 11 g
- Unsaturated Fat: 8 g
- Trans Fat: 0.5 g
- Carbohydrates: 42 g
- Fiber: 3 g
- Protein: 28 g
- Cholesterol: 75 mg