Ingredients
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1 lb lean ground beef
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1 small yellow onion, diced
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1 packet (1 oz) taco seasoning, or 2 tbsp homemade
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3 cloves garlic, minced
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4 cups low-sodium chicken or beef broth
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1 can (10 oz) diced tomatoes with green chiles, undrained
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1 can (8 oz) tomato sauce
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8 oz small pasta (like elbow macaroni or small shells)
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1 cup shredded cheddar cheese
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Optional toppings: sour cream, green onions, cilantro
Instructions
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In a large pot or Dutch oven, brown the ground beef over medium-high heat, breaking it up with a spoon. Drain excess fat.
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Add the diced onion and cook for 3-4 minutes until softened. Add the taco seasoning and garlic; cook for 1 minute until fragrant.
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Pour in the broth, diced tomatoes, and tomato sauce. Stir to combine and bring to a boil.
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Add the uncooked pasta to the pot. Stir, reduce heat to a simmer, and cover.
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Cook for 10-12 minutes, stirring occasionally, until pasta is tender and liquid is mostly absorbed.
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Remove from heat. Stir in the shredded cheese until melted and creamy.
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Serve immediately with your favorite taco toppings.
Notes
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Pasta Choice: Small pasta shapes work best for even cooking.
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Broth: Using low-sodium broth allows you to control the salt level, especially since taco seasoning can be salty.
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Creamy Version: For a richer dish, stir in 4 oz of cream cheese with the shredded cheese.
- Prep Time: 5
- Cook Time: 15
- Category: Main Course
- Method: Simmering
- Cuisine: American