# Components:
→ Meats
01 - 1 lb ground beef (450 g)
→ Vegetables & Aromatics
02 - 1 small onion, diced
03 - 2 cloves garlic, minced
→ Spices & Seasonings
04 - 2 tbsp taco seasoning
05 - ½ tsp salt
06 - ¼ tsp black pepper
→ Pantry
07 - 2 cups uncooked short pasta (e.g., rotini, penne, shells) (225 g)
08 - 1 can (14.5 oz / 410 g) diced tomatoes with green chilies, undrained
09 - 1½ cups low-sodium chicken or beef broth (360 ml)
10 - ½ cup tomato sauce (120 ml)
→ Dairy
11 - 1½ cups shredded cheddar cheese (170 g)
12 - ½ cup sour cream (120 ml)
→ Garnish (optional)
13 - Chopped fresh cilantro
14 - Sliced green onions
15 - Diced tomatoes
# Preparation Steps:
01 - Heat a large deep skillet over medium-high heat and cook the ground beef until browned, breaking it apart as it cooks, about 4 to 5 minutes. Drain excess fat if necessary.
02 - Add diced onion and minced garlic to the skillet, sauté for 2 to 3 minutes until softened and fragrant.
03 - Incorporate taco seasoning, salt, and black pepper, stirring well to evenly coat the meat.
04 - Stir in the uncooked pasta, undrained diced tomatoes with green chilies, broth, and tomato sauce until combined.
05 - Bring the mixture to a boil, then reduce heat to a simmer. Cover and cook for 12 to 14 minutes, stirring occasionally, until the pasta is tender and most liquid is absorbed.
06 - Remove from heat and stir in shredded cheddar cheese until melted and creamy.
07 - Fold sour cream into the skillet until fully combined and creamy.
08 - Serve the dish hot, optionally garnished with fresh cilantro, sliced green onions, or diced tomatoes.
