Description
A quick, flavor-packed pasta dish blending tender beef, bold taco spices, and a rich, creamy sauce. Perfect for busy weeknights or family gatherings, this versatile meal is both budget-friendly and crowd-pleasing.
Ingredients
1 lb ground beef (or ground turkey/chicken)
12 oz rotini or penne pasta
1 medium onion (diced)
1 red bell pepper (diced)
1 tsp taco seasoning (pork-free)
2 tbsp taco seasoning (pork-free)
1 cup canned diced tomatoes (no salt added)
1 cup heavy cream
1 cup shredded cheddar cheese
1 tbsp unsalted butter
2 cloves garlic (minced)
1/2 tsp salt
1/4 tsp black pepper
1 cup chopped fresh cilantro
1 ripe avocado (optional for garnish)
1 lime (cut into wedges)
Instructions
Cook pasta according to package instructions until al dente. Drain and set aside.
In a large skillet, cook ground beef over medium heat until browned and crumbly. Drain excess fat.
Add diced onion, red bell pepper, and garlic to the skillet. Cook until softened (about 5 minutes).
Stir in taco seasoning and diced tomatoes. Simmer for 5 minutes.
Add cooked pasta to the skillet with beef mixture. Stir to combine.
Pour in heavy cream and shredded cheese. Cook until sauce thickens and coats the pasta (2-3 minutes). Add butter and season with salt and pepper. Serve with cilantro, avocado, and lime wedges.
Notes
Ground beef can be substituted with turkey or chicken for a leaner option.
Use any short pasta like shells or cavatappi. For a dairy-free sauce, substitute heavy cream with coconut milk and cheese with vegan cheese.
Leftovers can be refrigerated for up to 3 days. Reheat gently to maintain creaminess.
- Prep Time: 10
- Cook Time: 20
- Category: Dinner
- Method: Stovetop Cooking
- Cuisine: Tex-Mex
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 4g
- Sodium: 800mg
- Fat: 18g
- Saturated Fat: 12g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 75mg