Description
This Creamy Taco Pasta Recipe is a delightful dish combining heartiness and zest, offering comfort and flavor in every bite.
Ingredients
Scale
- 1 pound ground beef
- 2 cups medium pasta shells
- 1 cup diced tomatoes
- ½ cup green bell pepper, diced
- ½ cup red bell pepper, diced
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 tablespoon olive oil
- 1 teaspoon paprika
- 1 teaspoon Italian seasoning
- Salt and pepper to taste
- 1 cup shredded cheddar cheese
- 2 cups beef broth
Instructions
- Start by cooking the pasta shells according to the package instructions. You want them to be al dente—firm to the bite but fully cooked. Once cooked, drain the shells well and set them aside.
- In a large skillet, heat up the olive oil over medium heat. Once the oil is warm, add in the diced onion and garlic. Sauté until fragrant and translucent.
- Add the ground beef to the skillet, breaking it apart as it cooks. Brown evenly for about 5 to 7 minutes, draining excess fat.
- Stir in the diced tomatoes and bell peppers. Season with paprika, Italian seasoning, salt, and pepper.
- Pour in the beef broth, bringing the mixture to a gentle simmer for about 10 minutes.
- Add the cooked pasta shells to the skillet, mixing thoroughly with the sauce. Cover with cheddar cheese and let melt for about 5 minutes.
Notes
For a thicker sauce, reduce the beef broth and cook it down longer. Leftovers can be reheated in a microwave or stovetop with a splash of broth or water.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
Nutrition
- Calories: 590 kcal
- Sodium: 720 mg
- Protein: 30 g