Cheesy Taco Pasta. This recipe serves 6-8 people and should take about 30 minutes to prepare and cook. Please keep in mind that this is a rough outline and you may need to adjust the ingredients and cooking times to suit your specific needs.
- 1 pound ground beef
- 1 small onion, diced
- 1 clove garlic, minced
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 (10-ounce) can diced tomatoes and green chilies
- 1 cup beef broth
- 1 cup uncooked elbow macaroni
- 1 cup shredded cheddar cheese
- Chopped fresh cilantro for garnish (optional)
- In a large pot, cook the ground beef over medium-high heat until it is fully cooked. Drain any excess fat.
- Add the onion, garlic, chili powder, cumin, salt, and pepper to the pot and cook until the onion is soft, about 5 minutes.
- Stir in the diced tomatoes and green chilies, beef broth, and uncooked macaroni. Bring the mixture to a boil, then reduce the heat to low and simmer for 10-12 minutes, or until the pasta is tender.
- Stir in the shredded cheddar cheese and cook for an additional 2-3 minutes, or until the cheese is melted.
- Garnish with chopped fresh cilantro, if desired, and serve hot.
I hope you enjoy this recipe for Cheesy Taco Pasta! It’s a quick and easy weeknight meal that is perfect for when you’re short on time but still want a tasty and satisfying dinner. The combination of ground beef, spicy tomatoes, and creamy cheese is sure to satisfy your taste buds, and the elbow macaroni adds a fun and flavorful twist to traditional taco night. This pasta is sure to become a family favorite.