Tex-Mex Taco Pasta

1 pound lean ground beef, about 90% lean

1 small yellow onion, diced small

3 to 4 cloves garlic, finely minced

2 ½ cups reduced sodium beef broth

one 10-ounce can Original Rotel, do NOT drain (diced tomatoes with green chiles, or similar; canned petite diced tomatoes may be substituted for those avoiding spiciness)

one 4-ounce can green chiles, do NOT drain (versions may include fire-roasted, plain, mild, spicy, etc.)

one 1-ounce packet taco seasoning, any spice level that you prefer

8 ounces dry, uncooked cavatappi, elbow macaroni, or other small-shaped pasta (see FAQs for recommended shapes)

1 cup shredded cheddar cheese, grate your own if possible

1 cup shredded Pepper Jack cheese, Monterey Jack or mozzarella may be substituted for less spiciness

Salt and pepper, if desired and to taste

Sliced jalapeno pepper, optional but recommended for garnishing

Fresh cilantro, finely minced; optional for garnishing

Directions at averiecooks.com

Never lose a recipe again, not even if the original website goes away! Use the Copy Me That button to create your own complete copy of any recipe that you find online. Learn more! It's free!

Page footer