Ingredients
Scale
- 1 lb lean ground beef
- 1 medium yellow onion, finely diced
- 1 bell pepper (any color), chopped
- 2 cloves garlic, minced
- 2 tablespoons taco seasoning (halal-certified)
- 1.5 cups beef broth
- 8 oz rotini or shell pasta (dry)
- 1 cup canned diced tomatoes (with green chilies for extra heat)
- 1/2 cup heavy cream
- 1.5 cups shredded sharp cheddar cheese
- 1/2 teaspoon salt (to taste)
- 1/4 teaspoon black pepper
- 2 tablespoons fresh cilantro, chopped (for garnish)
Instructions
- Place a large skillet over medium-high heat. Add the ground beef and cook until it is no longer pink, breaking it apart with a wooden spoon as it browns.
- Add the diced onion and bell pepper to the skillet with the beef. Sauté for about 5 minutes until the vegetables are soft and the onion is translucent.
- Stir in the minced garlic and taco seasoning. Cook for 1 minute until the spices are fragrant. Drain any excess fat from the pan if necessary.
- Pour in the beef broth, diced tomatoes, and dry pasta. Stir well to ensure the pasta is mostly submerged.
- Bring the mixture to a gentle boil, then turn the heat down to low. Cover the skillet with a lid and simmer for 10 to 12 minutes, or until the pasta is tender and most of the liquid has been absorbed.
- Remove the lid and pour in the heavy cream. Stir gently to combine.
- Sprinkle the shredded cheddar cheese over the top. Cover for 1 more minute to let the cheese melt completely.
- Give the skillet one final stir to incorporate the melted cheese into a creamy sauce. Season with salt and pepper to taste.
- Garnish with fresh cilantro and serve warm.
- Cook Time: Not specified