Ingredients:

  • 5 lb Ground Beef (85-90% lean)
  • 1 medium Yellow Onion, diced
  • 3 cloves Garlic, minced
  • 2 Tbsp Taco Seasoning Mix
  • 1 tsp Chili Powder
  • 1 tsp Cumin, ground
  • 1 (14.5 oz) can Diced Tomatoes (undrained)
  • 1 (8 oz) can Tomato Sauce (plain)
  • 4 cups Beef Broth (low sodium)
  • 8 oz Uncooked Small Pasta (e.g., Elbow Macaroni)
  • 2 cups Shredded Mexican Blend Cheese
  • Salt and Black Pepper, to taste
  • Optional Toppings: Sour Cream, Fresh Cilantro, Sliced Black Olives or Jalapeños

Instructions:

  1. Brown the meat: Heat a large Dutch oven or stock pot over medium-high heat. Add the ground beef and cook, breaking it up with a spoon, until fully browned. Drain excess fat, leaving 1 tablespoon of fat in the pot.
  2. Sauté aromatics: Reduce heat to medium. Add the diced onion and cook for 3-4 minutes until softened. Add the minced garlic and cook for 60 seconds until fragrant.
  3. Bloom the spices: Return the drained beef to the pot. Stir in the taco seasoning, chili powder, and cumin. Cook for 1 minute, stirring constantly.
  4. Build the sauce base: Pour in the beef broth, diced tomatoes (with juice), and tomato sauce. Scrape the bottom of the pot to deglaze. Bring the mixture to a rapid simmer.
  5. Cook the pasta: Add the uncooked pasta and stir well to fully submerge. Once boiling, reduce the heat immediately to low, cover the pot partially, and simmer for 15-18 minutes, or until the pasta is tender and most of the liquid has been absorbed. Stir every 4-5 minutes to prevent sticking.
  6. Finish and serve: Remove the pot from the heat. Stir in the shredded cheese until completely melted and the sauce is thick and creamy. Season with salt and pepper to taste.
  7. Garnish: Serve immediately in bowls, topped with your desired optional toppings like sour cream and fresh cilantro.