# Components:
→ Meats
01 - 1 pound ground beef
→ Vegetables and Aromatics
02 - 1 small onion, diced
03 - 2 cloves garlic, minced
→ Spices and Seasonings
04 - 2 tablespoons taco seasoning
05 - 1/2 teaspoon salt
06 - 1/4 teaspoon black pepper
→ Pantry
07 - 2 cups uncooked short pasta (rotini, penne, or shells)
08 - 1 can (14.5 ounces) 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
# Method:
01 - In a large skillet over medium-high heat, cook the ground beef until fully browned, breaking it apart during cooking, about 4 to 5 minutes. Drain any excess fat if necessary.
02 - Add the diced onion and minced garlic to the skillet; sauté for 2 to 3 minutes until softened and fragrant.
03 - Incorporate the taco seasoning, salt, and black pepper, stirring well to evenly coat the meat mixture.
04 - Add uncooked pasta, canned diced tomatoes with juices, broth, and tomato sauce to the skillet; stir to combine thoroughly.
05 - Bring the contents 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 has been absorbed.
06 - Remove from heat. Stir in shredded cheddar cheese until completely melted and incorporated.
07 - Fold in the sour cream until the mixture is creamy and uniform in texture.
08 - Ladle hot portions onto plates and garnish with chopped cilantro, sliced green onions, or diced tomatoes as desired.
