cheesy beef taco pasta
Indulge in a flavorful, comforting dish that combines the classic tastes of tacos with creamy, cheesy pasta. This Cheesy Beef Taco Pasta is a crowd-pleaser and perfect for a quick weeknight dinner.
Equipment
- 1 Large pot
- 1 Skillet
- 1 Wooden spoon or spatula
- 1 Colander
- 1 set Measuring cups and spoons
- 1 Serving dish
Ingredients
- 8 ounces elbow macaroni
- 1 pound ground beef
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 packet (1 ounce) taco seasoning
- 1 can (15 ounces) diced tomatoes (with juices)
- 1 cup beef broth
- 1 cup shredded cheddar cheese
- 1 cup sour cream
- 2 tablespoons olive oil
- Salt and pepper to taste
- Chopped fresh cilantro (optional for garnish)
- Sliced jalapeños (optional for garnish)
Instructions
- In a large pot, bring salted water to a boil. Add the elbow macaroni and cook according to package instructions until al dente. Drain and set aside.
- In a skillet, heat olive oil over medium heat. Add diced onion and sauté until softened, about 3 minutes. Add minced garlic and cook for an additional minute.
- Add the ground beef to the skillet, breaking it up with a spatula. Cook until browned and fully cooked, about 5-7 minutes. Drain excess fat if necessary.
- Stir in the taco seasoning, diced tomatoes (with juices), and beef broth. Bring the mixture to a simmer and cook for about 5 minutes, allowing the flavors to meld.
- Reduce the heat to low, then add the cooked elbow macaroni, sour cream, and shredded cheddar cheese. Stir until the pasta is well coated and the cheese has melted, about 2-3 minutes.
- Season with salt and pepper to taste. Remove from heat.
- Serve hot, garnished with chopped fresh cilantro and sliced jalapeños if desired.
Notes
Feel free to customize this recipe by adding your favorite vegetables like bell peppers or corn.
For a spicier kick, consider adding extra jalapeños or using pepper jack cheese.
This dish is excellent for leftovers and can easily be reheated in the microwave or stovetop.