# Components:
→ Meats
01 - 1 lb ground beef (450 g) or ground turkey
→ 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 (8 oz / 225 g), such as rotini, penne, or shells
08 - 1 can (14.5 oz / 410 g) diced tomatoes with green chilies, undrained
09 - 1 1/2 cups low-sodium chicken or beef broth (360 ml)
10 - 1/2 cup tomato sauce (120 ml)
→ Dairy
11 - 1 1/2 cups shredded cheddar cheese (170 g)
12 - 1/2 cup sour cream (120 ml)
→ Garnish (optional)
13 - Chopped fresh cilantro
14 - Sliced green onions
15 - Diced tomatoes
# Method:
01 - Heat a large deep skillet over medium-high heat. Add ground beef and cook until browned, breaking into crumbles, about 4–5 minutes. Drain excess fat if needed.
02 - Add diced onion and minced garlic to the skillet. Cook for 2–3 minutes until softened and fragrant.
03 - Incorporate taco seasoning, salt, and black pepper into the meat mixture. Stir well to ensure even coating.
04 - Add uncooked pasta, canned tomatoes with juices, broth, and tomato sauce. Stir to mix all ingredients thoroughly.
05 - Bring mixture to a boil, then reduce heat to low. Cover and simmer for 12–14 minutes, stirring occasionally, until pasta is tender and liquid is mostly absorbed.
06 - Remove skillet from heat. Stir in shredded cheddar cheese until fully melted and creamy.
07 - Fold sour cream into the skillet mixture until evenly combined.
08 - Serve hot, optionally topped with chopped cilantro, sliced green onions, or diced tomatoes as desired.
