Beef Taco Pasta
This Beef Taco Pasta offers a refined take on the classic comfort of hamburger helper, elevated with a southwestern flair. It combines ground beef, taco seasoning, diced tomatoes, green chiles, and pasta in a rich, cheesy tomato sauce.
Instructions
- 1
Heat olive oil in a deep skillet or wide-bottomed pot over medium heat. Add the diced onion and minced garlic, sautéing until the onion becomes soft and translucent.
- 2
Add the ground beef and taco seasoning to the skillet. Cook, stirring frequently, until the beef is fully browned.
- 3
Incorporate the diced tomatoes and green chiles, including their juices, stirring to combine.
- 4
Add the uncooked pasta shells and beef broth to the pot. Stir gently to distribute ingredients evenly; it is acceptable if the pasta is not fully submerged.
- 5
Cover the pot with a lid and increase heat to medium-high. Bring the broth to a full boil.
- 6
Once boiling, stir the pasta, replace the lid, and reduce heat to medium-low. Let the pasta simmer, stirring every few minutes and always replacing the lid, for about 10 minutes or until the pasta is tender and a thick sauce remains.
10 min
- 7
Remove the lid and stir in the shredded cheddar cheese until it melts fully into the sauce.
- 8
Garnish with sliced green onions before serving.
Ago's Notes
- Maintaining the lid during simmering is essential; the trapped steam cooks the pasta evenly and helps develop the sauce's texture.
- This recipe is versatile: substitute ground beef with other ground meats or vegetarian alternatives, adjust spice levels by choosing different taco seasonings, or add fresh jalapeños for heat.
- The choice of small pasta shells is practical for even cooking and sauce adherence, but other short pasta shapes like rotini or penne can be used with slight adjustments to cooking time.
Serve this hearty, comforting pasta hot, ideally with a simple green salad or a slice of crusty bread to complete a satisfying meal. This approach respects Italian culinary principles by maximizing flavor through simple, integrated cooking.
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