Description
This Cheesy Taco Pasta is a quick and easy one-pan meal that’s perfect for busy weeknights. It’s loaded with ground beef, a flavorful taco seasoning blend, and plenty of melted cheese, making it a satisfying and family-friendly dish.
Ingredients
Units
Scale
- 1 pound ground beef
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 2–3 tablespoons taco seasoning
- 1 (14.5 ounce) can diced tomatoes, undrained
- 4 ounces can diced green chilies, undrained
- 3 cups low-sodium beef broth
- 8 ounces pasta (rotini, penne, or similar), dry
- 2 cups shredded cheddar cheese, divided
- Salt and pepper, to taste
Optional Toppings:
- Chopped green onions
- Sour cream
- Diced tomatoes
- Sliced black olives
Instructions
- Brown Beef and Sauté Vegetables: In a large skillet, brown ground beef over medium heat. Drain excess fat. Add onion and cook until softened. Stir in garlic and cook for 1 minute more.
- Add Seasonings and Liquids: Stir in taco seasoning, diced tomatoes, and green chilies. Pour in beef broth and add dry pasta.
- Simmer: Bring to a boil, then reduce heat, cover, and simmer for about 15 minutes, or until pasta is tender. Stir occasionally. Season with salt and pepper.
- Stir in Cheese: Remove from heat and stir in 1 ½ cups of cheddar cheese until melted.
- Melt Remaining Cheese: Top with remaining cheese. Cover and let stand for a few minutes to melt the cheese.
- Serve: Garnish with desired toppings and serve warm.
Notes
- Spice Level: Adjust taco seasoning to your preference.
- Cheese: Use different cheeses for variety.
- Leftovers: Store in the refrigerator for 3-4 days.
- Freezer-Friendly: Freeze for 2-3 months.
- Vegetables: Add bell peppers or corn when sautéing onions.
Nutrition
- Serving Size: 1 Serving
- Calories: 500kcal
- Sugar: 8g
- Sodium: 800mg
- Fat: 25g
- Saturated Fat: 12g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 70mg
