# Components:
→ Meats
01 - 1 lb ground beef 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 (rotini, penne, or shells)
08 - 1 can (14.5 oz) diced tomatoes with green chilies, undrained
09 - 1 1/2 cups low-sodium chicken or beef broth
10 - 1/2 cup tomato sauce
→ Dairy
11 - 1 1/2 cups shredded cheddar cheese
12 - 1/2 cup sour cream
→ Garnish
13 - Chopped fresh cilantro
14 - Sliced green onions
15 - Diced tomatoes
# Directions:
01 - Heat a large skillet over medium-high. Cook ground beef, breaking apart, until browned, about 4 to 5 minutes. Drain excess fat as needed.
02 - Add diced onion and minced garlic to the skillet. Cook for 2 to 3 minutes until softened and fragrant.
03 - Sprinkle taco seasoning, salt, and black pepper over the meat mixture. Stir thoroughly to coat evenly.
04 - Stir in uncooked pasta, canned diced tomatoes with juices, broth, and tomato sauce until combined.
05 - Bring mixture to a boil, then reduce heat to low. Cover and simmer for 12 to 14 minutes, stirring occasionally, until pasta is tender and most liquid is absorbed.
06 - Remove skillet from heat. Stir in shredded cheddar cheese until fully melted and creamy.
07 - Fold in sour cream until well incorporated for extra creaminess.
08 - Plate hot and optionally top with chopped cilantro, sliced green onions, and diced tomatoes.
