# What You'll Need:
→ Meats
01 - 1 lb 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 uncooked short pasta (rotini, penne or shells)
08 - 1 can (14.5 oz) diced tomatoes with green chilies, undrained
09 - 1 1/2 cups low-sodium chicken or beef broth
10 - 1/2 cup tomato sauce
→ Dairy
11 - 1 1/2 cups shredded cheddar cheese
12 - 1/2 cup sour cream
→ Garnish (optional)
13 - Chopped fresh cilantro
14 - Sliced green onions
15 - Diced tomatoes
# Directions:
01 - In a large skillet over medium-high heat, 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 - Stir in taco seasoning, salt, and black pepper, mixing thoroughly to coat the beef evenly.
04 - Add uncooked pasta, canned diced tomatoes with juices, broth, and tomato sauce to the skillet. Stir to combine all ingredients.
05 - Bring the mixture to a boil, then reduce heat to a simmer. Cover and cook for 12 to 14 minutes, stirring occasionally, until pasta is tender and most liquid is absorbed.
06 - Remove skillet from heat and stir in shredded cheddar cheese until melted and creamy.
07 - Fold in sour cream until fully blended into the mixture.
08 - Serve immediately, garnished with chopped cilantro, sliced green onions, or diced tomatoes if desired.
