Hello World KitchenBeta
A comforting, family-friendly dinner that combines the flavors of your favorite tacos with cheesy pasta. Cooked entirely in one pot for quick cleanup, this meal is ready in under 30 minutes.
Ingredients
Main
- 1 lb Lean ground beef — 80/20 or 90/10 work best
- 0.5 cup Yellow onion — finely diced
- 2 cloves Garlic — minced
- 3 tablespoons Taco seasoning — about 1 standard packet
- 2.5 cups Beef broth — low sodium preferred
- 1 cup Chunky salsa — mild or medium based on preference
- 8 ounces Medium pasta shells — uncooked
- 0.5 cup Heavy cream — can substitute with half and half or cream cheese
- 1.5 cups Cheddar cheese — freshly shredded
Garnishes (Optional)
- 0.25 cup Fresh cilantro (optional) — chopped
- 0.25 cup Sour cream (optional) — for dolloping
Instructions
-
Heat a large deep skillet or Dutch oven over medium-high heat. Add the ground beef and diced onion. Cook, crumbling the beef with a wooden spoon, until the meat is browned and the onions are soft.
~6 minDrain any excess grease from the pan before moving to the next step. -
Add the minced garlic and taco seasoning to the beef mixture. Cook for 1 minute until fragrant.
~1 minCooking the spices briefly helps bloom their flavors. -
Pour in the beef broth, salsa, and uncooked pasta shells. Stir well to combine, ensuring the pasta is mostly submerged in the liquid. Bring the mixture to a boil.
~3 minIf the liquid doesn't quite cover the pasta, add a splash of water. -
Once boiling, reduce the heat to a simmer and cover the pot. Let it cook, stirring occasionally to prevent sticking, until the pasta is tender and most of the liquid has been absorbed.
~12 minCheck and stir every 4-5 minutes so the pasta cooks evenly. -
Remove the pot from the heat. Stir in the heavy cream and shredded cheddar cheese until the cheese is completely melted and the sauce is creamy.
~3 minFreshly shredded cheese melts much better than pre-shredded bagged cheese. -
Let the pasta rest for a few minutes to allow the sauce to thicken further. Garnish with chopped cilantro and a dollop of sour cream before serving.
~5 min
Nutrition
Equipment
- Large Dutch oven or deep skillet with a lid
- Wooden spoon
- Measuring cups and spoons
Tips & Storage
- To make it spicier, use hot salsa, add a diced jalapeño with the onions, or stir in a pinch of red pepper flakes.
- You can substitute ground turkey or chicken for a lighter variation.
- If the sauce seems too thick at the end, stir in an extra splash of broth or water until it reaches your desired consistency.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat in the microwave or on the stovetop, adding a splash of milk or water to loosen the creamy sauce.
Tags
🤖 This recipe was created with AI assistance. If you spot a mistake or something that doesn't look right, please report it.
