Quick Taco Pasta Meal (Print Version)
# Ingredients:
01 -
3 cups medium shell pasta, about 10 oz
02 -
2 cups diced red bell peppers
03 -
1 cup shredded cheddar cheese
04 -
1 tablespoon tomato paste
05 -
1/2 tablespoon minced garlic, roughly 2 cloves
06 -
2 tablespoons low-sodium taco seasoning
07 -
1/2 cup onion, chopped finely
08 -
2 cups water
09 -
2 cups beef broth
10 -
1 lb ground beef
# Instructions:
01 -
Coat a big pot or pan with olive oil spray. Heat it up on medium-high for about 3 minutes.
02 -
Toss in the beef, chopped onion, garlic, and bell peppers. Cook everything for about 10 minutes, stirring occasionally. The beef is done when it's browned and no pink is left.
03 -
Dump in the dry pasta, taco seasoning, water, beef broth, and tomato paste. Give it a good stir, then put the lid on and turn up the heat to bring it all to a boil, which should take 5 minutes.
04 -
After it starts boiling, take off the lid. Lower the heat to medium, and stir every so often for 10-12 minutes. The pasta will soften, and most of the liquid will cook down.
05 -
When you're done cooking, pull the pan off the heat. Toss in the shredded cheddar and mix until it's melted and everything looks creamy.
# Notes:
01 -
Store leftovers in a sealed container in the fridge, and they'll last up to four days.
02 -
You can swap the pasta shape for penne, farfalle, or rotini if you like.