Cheesy Taco Pasta Shells with Ground Beef and Tomatoes
Pasta shells simmered with ground beef, tomatoes, and taco seasoning, finished with melted cheddar.
Ingredients
Main Ingredients
- 8 oz pasta shells
- 1 lb ground beef can substitute with ground turkey or meat substitute
- 14.5 oz diced tomatoes with juices
- 1 packet taco seasoning adjust to spice preference
- 1 cup cheddar cheese shredded
- 2 cups beef broth
- 1 tablespoon olive oil
- Salt and pepper to taste
Instructions
Instructions
- Heat olive oil in a large pot over medium heat. Crumble and cook beef to 160°F, then drain excess fat; ground turkey, if substituted, must reach 165°F.
- Stir in diced tomatoes with their juices and taco seasoning, then add broth and dry shells. Bring to a boil, reduce to a gentle simmer, and cover.
- Cook for about 10–12 minutes, stirring occasionally, until shells are tender. Add small splashes of water if the pot dries early, or reduce excess liquid briefly uncovered once pasta is cooked.
- Remove from the heat and stir in cheddar until melted. Taste before adding salt and pepper, divide into four portions, and serve promptly.
Notes
- Refrigerate in shallow covered containers within 2 hours (1 hour above 90°F); keep at 40°F or below and use within 3–4 days.
- Reheat only the portion needed to 165°F throughout.