One-Pot Taco Pasta

Ground beef and pasta shells simmer together in a savory tomato-broth sauce, then finish with melted cheddar for an easy, cheesy weeknight dinner.

Prep: 10 min · Cook: 25 min · Yield: 4 · Method: Stovetop

Ingredients

• 1 pound ground beef
• 1 small yellow onion
• 2 cloves garlic
• 1 tablespoon chili powder
• 1 teaspoon ground cumin
• 0.5 teaspoon dried oregano
• 1 can (14.5 ounces) diced tomatoes
• 2.5 cups low-sodium beef broth
• 8 ounces medium pasta shells
• 1.5 cups shredded cheddar cheese
• 0.75 teaspoon kosher salt

Cooking instructions

1. Heat a large deep skillet or Dutch oven over medium-high heat. Add the ground beef and cook for 5 to 6 minutes, breaking it into small pieces, until browned and no longer pink. Drain excess fat if needed. (about 6 min) — Medium-high heat
2. Add the onion and cook for 3 minutes, stirring occasionally, until softened. Add the garlic, chili powder, cumin, oregano, and salt; cook for 30 seconds until fragrant. (about 4 min) — Medium heat
3. Stir in the diced tomatoes with their juices, beef broth, and pasta shells. Bring to a boil, then reduce the heat to maintain a steady simmer. Cover and cook for 10 to 12 minutes, stirring every few minutes to prevent sticking, until the shells are tender and most of the liquid is absorbed. (about 12 min) — Low simmer
4. Remove the pot from the heat. Stir in 1 cup of the cheddar until melted and creamy. Sprinkle the remaining cheddar over the top, cover, and let stand for 2 minutes until melted. Check that the beef reaches 160°F if verifying with an instant-read thermometer, then serve hot. (about 3 min) — Off heat