Description
Cheesy Taco Pasta with ground beef, noodles, and gooey cheese, a quick and crowd-pleasing comfort food delight.
Ingredients
Scale
- 1 pound (450g) ground beef
- 1 medium onion, finely diced (about 1 cup)
- 3 cloves garlic, minced
- 1 packet (1 oz/28g) taco seasoning (or 2 tablespoons homemade blend)
- 1 can (14.5 oz/411g) diced tomatoes, undrained
- 1 can (4 oz/113g) diced green chilies
- 2 cups (475ml) beef broth
- 8 oz (227g) medium pasta shells
- 2 cups (8 oz/227g) shredded Mexican cheese blend
- ½ cup (120ml) sour cream
- 3 green onions, thinly sliced
- ¼ cup (15g) fresh cilantro, chopped
Instructions
- Step 1: Heat a large skillet or Dutch oven over medium-high heat. Add the ground beef and break it into large chunks. Allow it to brown deeply on one side before stirring (about 4 minutes). This patient approach develops richer flavor. Once browned, break the beef into smaller pieces and cook until no pink remains. Drain all but about 1 tablespoon of fat from the pan.
- Step 2: Add the diced onion to the beef and cook until softened and translucent, about 3-4 minutes. Stir in the minced garlic and cook for another 30 seconds until fragrant, being careful not to let it burn. The aroma will tell you when it’s ready!
- Step 3: Sprinkle the taco seasoning over the meat mixture and stir to coat everything evenly. Cook for 1 minute to bloom the spices and release their essential oils. This quick toasting step makes a noticeable difference in the depth of flavor in your Cheesy Taco Pasta.
- Step 4: Pour in the diced tomatoes with their juice, green chilies, and beef broth. Bring the mixture to a simmer, scraping the bottom of the pan to release any browned bits. These flavor-packed bits are culinary gold and will enrich your sauce.
- Step 5: Add the pasta shells to the simmering liquid, stir well, and reduce the heat to medium-low. Cover and cook for 8-10 minutes, stirring occasionally to prevent sticking. The pasta should be slightly underdone as it will finish cooking in the next steps.
- Step 6: Once the pasta is nearly tender and most of the liquid has been absorbed, remove the pan from the heat. Stir in half the shredded cheese and the sour cream until well combined. The residual heat will melt the cheese while the sour cream adds a delightful tanginess to your taco pasta casserole.
- Step 7: Sprinkle the remaining cheese over the top and cover the pan for 2-3 minutes to allow it to melt. Finish your Cheesy Taco Pasta by garnishing with sliced green onions and chopped cilantro right before serving, adding a fresh contrast to the rich, savory dish.
Notes
Fresh ingredients will always yield the best flavor results.
Nutrition
- Serving Size: 1.5 cups
- Calories: 480
- Sugar: 3g
- Sodium: 770mg
- Fat: 26g
- Saturated Fat: 13g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 31g
- Fiber: 2g
- Protein: 27g
- Cholesterol: 95mg