TACO PASTA

Ingredients

• 1 pound lean ground beef
• 1 medium onion, finely chopped
• 2 garlic cloves, minced
• 1 14.5-ounce can fire-roasted, diced tomatoes
• 1 4-ounce can green chiles, drained
• ¼ cup taco seasoning
• 2 cups low-sodium beef broth
• 8 ounces medium shell pasta
• kosher salt and freshly ground black pepper
• 1 cup grated cheddar cheese
• 1 cup grated Monterey Jack
• 2 tablespoons chopped fresh cilantro

Instructions

In a large pot over medium heat fry the mixture beef. Halfway through the browning process, add the onion. Cook until meat is browned and onions are soft.Add the garlic and cook, stirring frequently, for 1 minute. Drain off excess fat.
Add the roasted diced tomatoes, green chiles, taco seasoning and beef broth. Bring to a boil and add the pasta. Cover and cook over low heat until noodles are tender.Season with salt and black pepper.
Reduce the heat and add the cheese. Sprinkle with freshly chopped coriander. For best results, serve promptly.

Notes

Use relatively lean ground beef for this recipe.Pro tip: Instead of trying to drain the fat from the pot and throwing the meat in the sink, tip the pot on its end and soak up the excess with a paper towel.
Other types of pasta that work with this recipe include rotini, penne, elbow macaroni, cavatappi, or rigatoni.
Fire Roasted Tomatoes can be substituted with diced tomatoes or even Rotel tomatoes.
For optimal flavor, use my homemade taco seasoning made with chili powder, cumin, kosher salt, freshly ground black pepper, garlic powder, onion powder, paprika, oregano, red pepper flakes, and ground cayenne pepper.
Cook until the noodles are tender.The residual heat will allow it to cook a little more.
If you’re just cooking this to reheat later, cook the pasta al dente.
Store leftovers in an airtight container for up to 3 days or in the freezer in an airtight container for up to 3 months. Thaw in the refrigerator before reheating.
Reheat on the stove over low heat or in the microwave at reduced power.

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