Ingredients
- 1 lb (450g) ground beef (or ground turkey for lighter option)
- 12 oz (340g) elbow pasta (or small shells)
- 1 packet (1.25 oz/35g) taco seasoning (or 3 tbsp homemade blend)
- 2 cups (480ml) beef broth
- 1 can (15 oz/425g) diced tomatoes, undrained
- 1 cup (240ml) water
- 1 cup (120g) shredded cheddar cheese
- 1 cup (120g) shredded Monterey Jack cheese
- Optional toppings: Sour cream, diced avocado, cilantro, crushed tortilla chips
Instructions
1. Brown the Beef
- In a large pot or Dutch oven, cook ground beef over medium heat until no pink remains. Drain excess fat.
2. Season & Simmer
- Stir in taco seasoning, diced tomatoes, broth, water, and pasta. Bring to a boil, then reduce heat to low.
3. Cook the Pasta
- Cover and simmer 12–15 minutes, stirring occasionally, until pasta is tender and liquid is absorbed.
4. Add Cheese
- Remove from heat. Stir in cheddar and Monterey Jack cheeses until melted and creamy.
5. Serve
- Top with avocado, sour cream, or crushed chips. Serve immediately
Extra Tips
✅ Vegetarian Option: Swap beef for 2 cups cooked lentils or black beans.
✅ Gluten-Free: Use gluten-free pasta and ensure broth/seasoning are GF.
✅ Spice It Up: Add diced jalapeños or a dash of hot sauce.
✅ Extra Veggies: Toss in 1 cup frozen corn or spinach with the pasta.
FAQ's
Q: Can I use chicken instead of beef?
A: Absolutely! Shredded rotisserie chicken works great add it with the broth.
Q: How to store leftovers?
A: Refrigerate in an airtight container up to 3 days. Reheat with a splash of broth to keep creamy.
Q: Can I make this ahead?
A: Prep the meat and seasoning mix in advance. Cook pasta fresh for best texture.
Q: Substitute for taco seasoning?
A: Mix 1 tbsp chili powder + 1 tsp cumin + ½ tsp garlic powder + ½ tsp paprika.
