Ingredients
Method
- Bring a large pot of salted water to a rolling boil. Add the pasta and cook according to package directions until al dente. Drain and set aside, reserving one cup of pasta water.
- Heat olive oil in a large skillet over medium-high heat. Add the diced onion and sauté for three minutes until softened. Add the minced garlic and cook for another minute until fragrant.
- Add the ground beef to the skillet, breaking it apart with a wooden spoon. Cook for 6-8 minutes until completely browned. Drain any excess fat if necessary.
- Sprinkle the taco seasoning over the cooked beef. Stir thoroughly to coat everything evenly.
- Pour in the diced tomatoes with green chilies, tomato sauce, and beef broth. Stir everything together and bring the mixture to a gentle simmer. Let it cook for five minutes.
- Add the cooked pasta to the skillet, tossing everything together until the pasta is well coated with the sauce. If the mixture seems too thick, add some reserved pasta water gradually.
- Sprinkle the shredded cheddar cheese over the top. Cover the skillet with a lid and let it sit for two minutes until the cheese melts completely.
Notes
This dish can be customized with various proteins and vegetables. It stores well in the refrigerator for up to four days and can be frozen for up to three months.