Ingredients
1 lb lean ground beef (90/10)
1 small yellow onion, diced
2 cloves garlic, minced
1 packet (1 oz) taco seasoning or 3 tbsp homemade
8 oz medium pasta shells or rotini
2 cups beef broth
1 can (8 oz) tomato sauce
2 cups shredded sharp cheddar cheese
1/4 cup sour cream or heavy cream
Salt and pepper to taste
Fresh cilantro and sliced jalapeños 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 grease.
Step 2: Add the diced onion to the skillet and sauté for 3-4 minutes until translucent. Stir in the minced garlic and cook for another minute until fragrant.
Step 3: Sprinkle the taco seasoning over the meat and stir well to coat. Pour in the beef broth and tomato sauce, scraping the bottom of the pan to release any browned bits.
Step 4: Add the dry pasta shells to the skillet. Bring the mixture to a boil, then reduce the heat to low. Cover and simmer for 10-12 minutes, or until the pasta is tender and most of the liquid has been absorbed.
Step 5: Remove from heat. Stir in the shredded cheddar cheese and sour cream until the cheese is completely melted and the sauce is creamy.
Step 6: Season with salt and pepper to taste. Garnish with fresh cilantro and jalapeños before serving warm.
Notes
For a creamier texture, ensure you use freshly shredded cheese rather than pre-shredded bags which contain anti-clumping agents.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner Dishes
- Cuisine: American-Mexican Fusion
Nutrition
- Serving Size: 1.5 cups
- Calories: 465 kcal
- Sugar: 5g
- Sodium: 890mg
- Fat: 22g
- Saturated Fat: 11g
- Unsaturated Fat: 8g
- Trans Fat: 0.5g
- Carbohydrates: 38g
- Fiber: 3g
- Protein: 29g
- Cholesterol: 85mg
Keywords: cheesy beef taco pasta, one pot taco pasta, ground beef pasta, easy weeknight dinner, taco shells and cheese
