Name: Cheesy Taco Pasta
Total time: 30 min
Ingredients: 1 pound ground beef (or turkey or chicken): The star protein that soaks up all the delicious taco seasoning.; 1 tablespoon olive oil: For sautéing the veggies and protein.; 1 small onion, chopped: Adds sweetness and depth to the dish.; 1 bell pepper, diced: I love using red or yellow for their sweetness, but green works too!; 2 cloves garlic, minced: Because what’s a pasta dish without garlic?; 1 packet taco seasoning: For that classic taco flavor (feel free to make your own if you’re feeling adventurous!).; 1 can (14 oz) diced tomatoes with green chilies: This adds a nice zing and helps create the sauce.; 2 cups chicken or beef broth: For cooking the pasta and adding flavor.; 8 oz elbow macaroni (or any pasta shape you prefer): The base of our cheesy delight.; 1 cup shredded cheddar cheese: Because, let’s be honest, cheese makes everything better!; ½ cup sour cream: For creaminess and a slight tang.; Fresh cilantro, chopped (for garnish): Adds a fresh touch and color.

Ingredients

Scale

Here’s what you’ll need for this scrumptious dish:

1 pound ground beef (or turkey or chicken): The star protein that soaks up all the delicious taco seasoning.
1 tablespoon olive oil: For sautéing the veggies and protein.
1 small onion, chopped: Adds sweetness and depth to the dish.
1 bell pepper, diced: I love using red or yellow for their sweetness, but green works too!
2 cloves garlic, minced: Because what’s a pasta dish without garlic?
1 packet taco seasoning: For that classic taco flavor (feel free to make your own if you’re feeling adventurous!).
1 can (14 oz) diced tomatoes with green chilies: This adds a nice zing and helps create the sauce.
2 cups chicken or beef broth: For cooking the pasta and adding flavor.
8 oz elbow macaroni (or any pasta shape you prefer): The base of our cheesy delight.
1 cup shredded cheddar cheese: Because, let’s be honest, cheese makes everything better!
½ cup sour cream: For creaminess and a slight tang.
Fresh cilantro, chopped (for garnish): Adds a fresh touch and color.

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Instructions

Now that you have your ingredients ready, let’s dive into the cooking process! Don’t worry; I’ll guide you through each step, and you’ll be a pasta pro in no time.

Sauté the Veggies:
- In a large pot or skillet, heat the olive oil over medium heat.
- Add the chopped onion and bell pepper, and sauté until they’re softened, about 3-5 minutes.
- Toss in the minced garlic and cook for another minute until fragrant. The aroma is already making me hungry!
Brown the Meat:
- Push the veggies to one side of the pot and add the ground beef. Break it apart with a spatula and cook until browned, about 5-7 minutes.
- Drain any excess grease if needed, then stir everything together.
Season it Up:
- Sprinkle the taco seasoning over the meat and veggies, and mix well to coat everything evenly.
- Pour in the diced tomatoes with their juices and the broth. Bring the mixture to a simmer.
Add the Pasta:
- Once simmering, add the elbow macaroni to the pot. Stir it well, ensuring the pasta is submerged in the liquid.
- Cover the pot and let it cook for about 8-10 minutes, stirring occasionally until the pasta is cooked al dente and most of the liquid is absorbed.
Add the Creamy Goodness:
- Remove the pot from the heat and stir in the shredded cheddar cheese and sour cream until everything is melty and combined. If you’re feeling cheesy, add extra cheese on top!
Serve and Garnish:
- Spoon the Cheesy Taco Pasta into bowls and garnish with fresh cilantro. If you have any extra cheese or a dollop of sour cream, feel free to add those on top as well!

Nutrition

Serving Size: 6
Calories: 500
Fat: 25g
Carbohydrates: 45g
Protein: 25g