Description
This easy one-pot cheesy taco pasta combines seasoned ground beef, tender pasta, and melty cheese for a comforting and flavorful meal—perfect for busy weeknights!
Ingredients
Units
Scale
- 12 oz rotini (or any pasta of choice)
- 1 lb ground beef
- 1 small onion, diced
- 3 cloves garlic, minced
- 1 (14.5 oz) can diced tomatoes
- 1 (10 oz) can Rotel (diced tomatoes with green chilies)
- 2 cups beef broth
- 1 packet (or 2 tablespoons) taco seasoning
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon smoked paprika (optional)
- 1 1/2 cups shredded cheddar cheese
- 1/2 cup shredded Monterey Jack cheese
- 1/2 cup sour cream (for creaminess)
- 1/4 cup chopped fresh cilantro (for garnish)
Instructions
- Cook the beef: In a large skillet over medium heat, cook ground beef until browned. Drain excess grease.
- Sauté aromatics: Add onion and garlic, cooking for 2-3 minutes until softened.
- Simmer with pasta: Stir in diced tomatoes, Rotel, beef broth, taco seasoning, salt, black pepper, and paprika. Bring to a boil, then add pasta. Cover and simmer for 10-12 minutes, stirring occasionally.
- Make it cheesy: Reduce heat to low, stir in cheddar and Monterey Jack cheese until melted. Add sour cream for extra creaminess.
- Serve & garnish: Top with cilantro and serve hot. Enjoy!
Notes
- Use ground turkey or chicken for a lighter version.
- Add black beans or corn for extra texture.
- Store leftovers in an airtight container for up to 3 days.
