Description
A delicious and cheesy pasta dish with ground beef and salsa.
Ingredients
Scale
- 8 ounces medium-size pasta shells
- 1½ pounds lean ground beef
- 1 cup finely diced sweet yellow onion
- 1 tablespoon fresh minced garlic
- 2 ounces taco seasoning
- 1 cup water
- 1 cup mild chunky salsa
- 2½ cups Colby and Monterey Jack shredded cheese
- 1 tablespoon fresh chopped cilantro (optional garnish)
Instructions
- Prepare the pasta shells according to the package directions. Drain and set aside.
- Add the ground beef, diced onion, and garlic to a 5 to 6-quart heavy-bottomed stockpot over medium-high heat. Brown the ground beef for 5 to 7 minutes until cooked through and no longer pink. Drain any remaining grease.
- Reduce the heat to medium. Add the taco seasoning and the water to the cooked beef mixture. Stir well and allow the mixture to cook for 8 to 10 minutes.
- Stir in the salsa and cook on low for another 3 to 5 minutes.
- Remove from the heat and stir in the shredded cheese. Continue stirring until the cheese is completely melted.
- Stir in the cooked pasta shells. Garnish with chopped cilantro. Serve while hot.
Notes
- This dish can be made ahead of time and reheated.
- For a spicier option, use spicy salsa or additional taco seasoning.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup
- Calories: 450
- Sugar: 3g
- Sodium: 800mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 80mg