A delightful fusion of flavors that brings together the heartiness of ground beef, the zest of taco seasoning, and the creaminess of cheese sauce, all tossed with your favorite pasta. Perfect for busy families, this one-pot meal is not only quick to prepare but also incredibly satisfying.
Ingredients
Scale:
12 ounces elbow macaroni or rotini pasta
1 tablespoon taco seasoning (store-bought or homemade)
1 pound ground beef (lean or regular)
1 medium onion, diced
2 cloves garlic, minced
1 can (15 ounces) diced tomatoes with green chilies, undrained
2 cups beef broth
1 cup heavy cream
2 cups shredded cheddar cheese
1 cup shredded Monterey Jack cheese
Sour cream (for serving)
Chopped fresh cilantro (for garnish)
Sliced jalapeños (optional)
Chopped green onions (optional)
Instructions
In a large pot, bring salted water to a boil. Add the elbow macaroni or rotini pasta and cook according to package directions until al dente, usually about 8-10 minutes. Drain the pasta and set aside.
In the same pot, add the ground beef over medium heat. Cook until browned, about 5-7 minutes. Drain excess fat if necessary.
Stir in the diced onion and minced garlic to the pot with the beef. Sauté for 2-3 minutes until the onion is translucent.
Add the can of diced tomatoes with their juices and the taco seasoning. Mix well and let it simmer for another 2 minutes.
Pour in the beef broth and heavy cream. Stir everything together, bringing it to a gentle boil.
Once boiling, reduce the heat to low and add the cooked pasta to the pot. Stir in half of the shredded cheddar and Monterey Jack cheese until melted.
Sprinkle the remaining cheese on top. Cover the pot and allow it to sit on low heat for another 2-3 minutes until the cheese is fully melted.
Serve hot, garnished with sour cream, fresh cilantro, and any additional toppings you desire.
