Ingredients
Method
- Spray a large skillet or pot with olive oil spray and heat over medium-high for 3 minutes.
- Add the ground beef, diced onion, minced garlic, and chopped bell peppers. Cook for 10 minutes, stirring occasionally, until the beef is browned and no longer pink.
- Stir in the dry pasta, taco seasoning, tomato paste, beef broth, and water. Mix well, cover, and bring to a boil, about 5 minutes.
- Uncover, reduce heat to medium, and cook for 10-12 minutes, stirring every few minutes, until the pasta is tender and most of the liquid has been absorbed.
- Remove the pan from the heat, add the shredded cheddar, and stir until melted and fully combined. Serve hot.
Nutrition
Notes
For a spicier kick, use hot taco seasoning or add a pinch of cayenne. Substitute ground turkey or chicken for a lighter version. Store leftovers in an airtight container in the fridge for up to 4 days. To make ahead, cook the pasta separately and add it when reheating to avoid mushiness. Avoid overcooking the pasta; it will continue to soften slightly after the heat is off. For extra California flair, top with sliced avocado or a dollop of sour cream.
