# Components:
→ 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
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 - In a large skillet or Dutch oven over medium-high heat, cook ground beef until browned, breaking it apart with a spoon, about 5 minutes. Drain excess fat if needed.
02 - Add diced onion and minced garlic to the beef; cook until softened, about 3 minutes.
03 - Sprinkle in taco seasoning, salt, and black pepper; stir thoroughly to coat the beef mixture evenly.
04 - Pour in broth and diced tomatoes with their juices, then stir in dry pasta.
05 - Bring to a boil; reduce heat to low, cover, and simmer for 12 to 15 minutes, stirring occasionally, until pasta is tender and most liquid absorbed.
06 - Stir in shredded cheddar cheese until fully melted and creamy.
07 - Ladle into bowls and garnish with sliced green onions, sour cream, and chopped cilantro as desired.
