# 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 - 1/2 tsp salt
06 - 1/4 tsp black pepper
→ Pantry
07 - 2 cups uncooked short pasta (8 oz / 225 g)
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
# Directions:
01 - Heat a large skillet over medium-high heat and cook ground beef, breaking it apart, until browned, about 4–5 minutes. Drain excess fat if necessary.
02 - Add diced onion and minced garlic to the skillet; cook for 2–3 minutes until softened and fragrant.
03 - Stir in taco seasoning, salt, and black pepper, mixing thoroughly to evenly coat the meat.
04 - Add uncooked pasta, canned tomatoes with juices, broth, and tomato sauce; stir until well blended.
05 - Bring mixture to a boil, reduce heat to low, cover, and simmer for 12–14 minutes, stirring occasionally, until pasta softens and most liquid evaporates.
06 - Remove skillet from heat and stir in shredded cheddar until fully melted and creamy.
07 - Fold in sour cream evenly to enrich the sauce.
08 - Plate immediately and add optional garnishes such as cilantro, green onions, or diced tomatoes.
