Ingredients
Method
Instructions
- Heat olive oil in a large skillet over medium-high heat. Add ground beef and cook until browned, breaking it up with a spoon as it cooks. Drain excess fat if needed.
- Add diced onion to the skillet and cook for 3-4 minutes until softened. Stir in minced garlic and cook for 30 seconds until fragrant.
- Sprinkle taco seasoning over the meat mixture and stir to coat. Pour in diced tomatoes, tomato sauce, and broth. Bring to a simmer.
- Stir in the uncooked pasta, making sure it's submerged in the liquid. Cover and simmer for 12-15 minutes, stirring occasionally, until pasta is al dente.
- Remove from heat and stir in shredded cheeses until melted and creamy. Season with salt and pepper to taste.
- Garnish with your favorite toppings and serve immediately while hot and cheesy!
Notes
Select pasta shapes with ridges or hollow centers that hold sauce well. For the creamiest results, use a combination of melting cheeses like cheddar and Monterey Jack. This recipe reheats beautifully and can be made with lean ground turkey or plant-based alternatives for healthier options.
