cheesy taco pasta
This Cheesy Taco Pasta combines the flavors of tacos with the creamy goodness of pasta. It's a quick and satisfying meal that's perfect for busy weeknights or a cozy family dinner.
Equipment
- 1 large pot
- 1 colander
- 1 large skillet
- 1 wooden spoon or spatula
- 1 measuring cups and spoons
- 4 serving bowls
Ingredients
- 8 ounces pasta (like penne or rotini)
- 1 pound ground beef or turkey
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 packet taco seasoning (about 1 ounce)
- 1 can diced tomatoes with green chilies (15 ounces)
- 1 cup beef or chicken broth
- 1 cup shredded cheddar cheese
- 1 cup sour cream
- 1/2 cup chopped fresh cilantro (optional)
- Salt to taste
- Pepper to taste
Instructions
- Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente. Drain and set aside.
- In a large skillet over medium heat, add the ground beef or turkey. Cook until browned, breaking it apart with a wooden spoon, about 5-7 minutes.
- Add the diced onion and minced garlic to the skillet. Sauté for another 3-5 minutes until the onion is translucent.
- Stir in the taco seasoning, diced tomatoes (with juices), and broth. Bring to a simmer and cook for about 5 minutes, allowing the flavors to meld.
- Lower the heat and stir in the cooked pasta, sour cream, and half of the shredded cheese. Mix until everything is well combined and the cheese is melted.
- Taste and season with salt and pepper as needed.
- Serve the pasta in bowls, topped with the remaining cheese and chopped cilantro if desired.
Notes
For a spicier version, you can add diced jalapeños or a pinch of cayenne pepper.
This dish can be easily made vegetarian by using plant-based ground meat or omitting meat altogether and adding more veggies like bell peppers or zucchini.
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat on the stove or in the microwave.