Description
A hearty and cheesy one-pan meal combining savory ground beef, tender pasta, and zesty taco seasoning for an easy weeknight dinner.
Ingredients
- 1 pound ground beef
- 1 small onion, diced
- 1 packet taco seasoning
- 2 cups beef broth
- 1 can (10 oz) diced tomatoes with green chilies
- 2 cups uncooked pasta shells
- 1 1/2 cups shredded cheddar cheese
- 1 tablespoon olive oil
- Salt and pepper to taste
- Optional toppings: sour cream, sliced green onions, chopped cilantro
Instructions
- In a large skillet, heat the olive oil over medium heat. Add the diced onion and cook until translucent, about 2-3 minutes.
- Add the ground beef to the skillet and cook until browned, breaking it apart as it cooks. Drain any excess grease.
- Stir in the taco seasoning until the beef is evenly coated.
- Pour in the beef broth and diced tomatoes with green chilies. Stir to combine.
- Add the uncooked pasta shells to the skillet, making sure they are submerged in the liquid.
- Bring the mixture to a boil, then reduce heat, cover, and simmer for about 12-15 minutes, stirring occasionally, until the pasta is cooked.
- Once the pasta is tender, stir in the shredded cheddar cheese until melted and combined.
- Season with salt and pepper to taste. Garnish with your choice of toppings like sour cream, green onions, or cilantro before serving.
Notes
- Use lean ground beef to reduce excess grease.
- Feel free to substitute pasta shells with any short pasta you prefer.
- Adjust the spice level with a milder or hotter diced tomato with green chilies.
- Store leftovers in an airtight container in the fridge for up to 3 days.
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: One-Pan
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 485
- Sugar: 4g
- Sodium: 850mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 9g
- Trans Fat: 1g
- Carbohydrates: 40g
- Fiber: 4g
- Protein: 29g
- Cholesterol: 70mg
