Ingredients:

  • 1 lb (450g) ground beef or ground turkey
  • 1 small yellow onion, diced
  • 2 cloves garlic, minced
  • 1 tbsp olive oil
  • 1 packet (28g) taco seasoning
  • 2 cups (475ml) beef broth
  • 1 (10 oz or 283g) can diced tomatoes with green chiles, undrained
  • 1/2 cup (120ml) tomato sauce
  • 8 oz (225g) uncooked pasta (penne, rotini, or elbow macaroni)
  • 1 1/2 cups (170g) shredded cheddar cheese, divided
  • 1 cup (115g) shredded Monterey Jack cheese or Mexican blend cheese
  • Salt and pepper to taste

Instructions:

  1. In the skillet, brown the ground beef over medium heat, breaking it up with a spoon. Drain off any excess fat. Add the diced onion and garlic and sauté until softened and fragrant, about 2-3 minutes.
  2. Stir in the taco seasoning and cook for another minute, allowing the spices to bloom.
  3. Pour in the beef broth, diced tomatoes (with their juices), and tomato sauce. Add the uncooked pasta. Stir well to combine, ensuring the pasta is mostly submerged in the liquid. Bring to a gentle boil.
  4. Reduce the heat to low, cover the skillet, and simmer for 12-15 minutes, or until the pasta is tender and most of the liquid has been absorbed. Stir occasionally to prevent sticking.
  5. Remove from heat and stir in 1 cup of the shredded cheddar cheese until it's melted and evenly distributed.
  6. Sprinkle the remaining cheddar cheese and the Monterey Jack cheese evenly over the top. Place it under the broiler on the top rack for 2-3 minutes, or until the cheese is melted, bubbly, and lightly golden brown. Watch it carefully to prevent burning!
  7. Remove from the oven. Let cool slightly. Garnish with your favourite toppings (sour cream, green onions, cilantro, diced tomatoes, jalapeños) and serve hot.