A delightful fusion of flavors that marries the classic elements of a taco with the creamy comfort of pasta.
Ingredients
Scale:
8 oz (about 2 cups) of uncooked rotini or penne pasta
1 lb ground beef (preferably lean)
1 small onion, diced
2 cloves garlic, minced
1 packet (1 oz) taco seasoning
1 cup beef broth or water
1 cup sour cream
1 cup shredded cheddar cheese
1 can (10 oz) diced tomatoes with green chilies, undrained
1 cup corn (frozen or canned, drained)
1 cup shredded lettuce
1 medium tomato, diced
1/2 cup sliced olives (optional)
1/2 cup additional shredded cheese (for garnish)
Fresh cilantro, chopped (for garnish)
Instructions
In a large pot, bring salted water to a rolling boil. Add the pasta and cook according to the package instructions until al dente, usually about 8-10 minutes. Drain and set aside, reserving a small cup of pasta water.
In a large skillet over medium heat, add the ground beef. Cook until browned, about 5-7 minutes. Drain excess fat if necessary.
To the skillet with the browned beef, add the diced onion and minced garlic. Sauté for an additional 3-4 minutes, until the onion is translucent.
Stir in the taco seasoning, mixing well to coat the beef. Pour in the beef broth (or water) and bring to a simmer. Cook for about 5 minutes until slightly thickened.
Add the cooked pasta, diced tomatoes with green chilies, corn, and sour cream to the skillet. Stir well to combine. Then, sprinkle in the shredded cheddar cheese and mix until melted and creamy.
