# What You'll Need:
→ Meats
01 - 1 lb lean ground beef
→ Vegetables & Aromatics
02 - 1 small onion, diced
03 - 2 cloves garlic, minced
→ Spices & Seasonings
04 - 2 tbsp taco seasoning
05 - 1/2 tsp salt, adjust to taste
06 - 1/4 tsp black pepper
→ Pantry
07 - 2 cups beef or chicken broth
08 - 1 can (14.5 oz) diced tomatoes, undrained
09 - 2 cups dry pasta (penne, rotini, or shells)
→ Dairy
10 - 1 1/2 cups shredded cheddar cheese
→ Optional Toppings
11 - 1/4 cup sliced green onions
12 - 1/4 cup sour cream
13 - 1/4 cup chopped fresh cilantro
# Directions:
01 - Cook ground beef in a large deep skillet or Dutch oven over medium-high heat for about 5 minutes, breaking it up with a spoon until browned. Drain excess fat if necessary.
02 - Add diced onion and minced garlic to the beef and sauté for approximately 3 minutes until softened.
03 - Sprinkle taco seasoning, salt, and black pepper over the mixture and stir thoroughly to coat evenly.
04 - Pour in the broth and undrained diced tomatoes, then stir in the dry pasta evenly.
05 - Bring mixture to a boil, reduce heat to low, cover, and simmer for 12 to 15 minutes. Stir occasionally until pasta is tender and most liquid is absorbed.
06 - Stir in shredded cheddar cheese until fully melted and creamy throughout.
07 - Serve hot, garnished with green onions, sour cream, and cilantro if desired.
