Servings: 6 1x
Scale
Ingredients
- 1 lb lean ground beef (I use 90/10)
- 6 ounces dry pasta of choice (use gluten-free pasta, if needed)*
- 1 tablespoon olive oil or avocado oil
- ½ medium yellow onion, diced (~½ cup)
- 3-4 garlic cloves, minced (~1 tablespoon)
- ⅓ cup all-purpose flour (use gluten-free flour, if needed)*
- 3 cups low-sodium chicken broth or beef broth
- 1 cup shredded cheddar cheese
- 1 (10-ounce) can diced tomatoes with green chilies (like Rotel)
- 3 tablespoons tomato paste
- 1 packet taco seasoning (or 3 tablespoons homemade taco seasoning)
- ⅓ cup sour cream
- Optional toppings: Fresh cilantro, shredded cheddar cheese, jalapeno slices, and/or sliced green onions
Instructions
- In a large skillet over medium-high heat, add the ground beef. Cook until browned, 7-8 minutes, using a spatula to break up the meat as it cooks.
- While the beef is cooking, cook the pasta according to the package directions.
- Once the beef is cooked through, remove it to a paper towel lined plate to drain and wipe out the skillet.
- To the same skillet over medium-high heat, add the oil, diced onion, and garlic. Cook until the onions are soft, 4-5 minutes.
- Reduce the heat to medium and sprinkle the flour over the cooked onions; stir together. Add the broth, one cup at a time, whisking between to ensure all flour is stirred in. Let the mixture simmer over medium-high heat for 3-4 minutes to thicken.
- Reduce the heat to low then add the 1 cup shredded cheese, the diced tomatoes, tomato paste, and taco seasoning. Stir well and let it cook until the cheese is fully melted, 2-3 minutes.
- Add the cooked ground beef back to the skillet along with the cooked and drained pasta. Stir until all the ingredients are well combined and coated with the sauce.
- Remove from heat and stir in the sour cream.
- Serve topped with optional toppings, such as additional shredded cheese, jalapeno slices, and/or fresh cilantro.
Notes
For a gluten-free recipe, use gluten-free pasta and a 1:1 all-purpose gluten-free flour blend, such as Bob’s Red Mill 1 to 1 Gluten-Free Flour or King Arthur Gluten Free Baking Flour. For gluten-free pasta, I like Barilla Gluten Free Pasta and Ancient Harvest Gluten Free Shells.
For a dairy-free taco pasta, use dairy-free shredded cheese and omit the sour cream.
To make homemade taco seasoning, combine 2 tablespoons chili powder, 2 teaspoons ground cumin, 1 ½ teaspoons garlic powder, 1 teaspoon dried oregano, 1 teaspoon fine salt, ½ teaspoon onion powder, ¼ teaspoon paprika, and ¼-½ teaspoon cayenne pepper in a jar.
Nutrition Information
- Serving Size: 1/6 of the recipe
- Calories: 359
- Fat: 13 g
- (Sat Fat: 7 g)
- Sodium: 711 mg
- Carbohydrate: 32 g
- (Fiber: 5 g
- Sugar: 5 g)
- Protein: 29 g
- Cholesterol: 74 mg