Description
This taco pasta is a flavorful one-pot dish that combines seasoned ground beef, tender pasta, and melted cheddar cheese. Perfect for a quick and hearty weeknight meal!
Ingredients
Units
Scale
- 1 lb ground beef
- 1/2 cup onion, finely chopped
- 1/2 tablespoon garlic, minced (about 2 cloves)
- 1 cup red bell pepper, diced
- 2 tablespoons taco seasoning
- 3 cups medium shells pasta (10 oz)
- 1/2 tablespoon tomato paste
- 2 cups beef broth
- 2 cups water
- 1 cup shredded cheddar cheese
Instructions
- Brown the Beef and Veggies:
Heat a large pan over medium-high heat and lightly spray with olive oil.
Add the ground beef, onion, garlic, and red bell pepper. Cook for about 10 minutes, breaking up the beef, until the meat is browned and the vegetables are softened. - Add Pasta and Seasonings:
Stir in the uncooked pasta, taco seasoning, tomato paste, beef broth, and water. Mix well to combine. - Cook the Pasta:
Cover the pan and bring the mixture to a boil. Once boiling, remove the cover and reduce the heat to a simmer.
Cook for 12-14 minutes, stirring occasionally, until the pasta is tender and the liquid is reduced by about ¾. - Add Cheese:
Remove the pan from the heat and stir in the shredded cheddar cheese until melted and fully combined. - Taste and Serve:
Taste the pasta and adjust with salt and pepper as needed. Serve hot and enjoy!
Notes
- Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop or in the microwave.
- Pasta Alternatives: Rotini, penne, or farfalle work just as well in this recipe.
- Add-ins: Feel free to add extra veggies like corn or black beans for more texture and flavor.
Nutrition
- Serving Size: 1 Serving
- Calories: 460kcal
- Sugar: 4g
- Sodium: 780mg
- Fat: 20g
- Saturated Fat: 9g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 75mg
