Instructions:
- Cook beef: In a large pot or deep skillet, brown ground beef with onion over medium heat. Drain excess fat if needed. Add garlic and cook 1 minute.
- Season: Stir in taco seasoning until meat is well coated.
- Build the base: Add diced tomatoes, salsa, broth, pasta, corn, and beans (if using). Stir well, bring to a boil.
- Simmer: Reduce heat to medium-low, cover, and cook 12–15 minutes, stirring occasionally, until pasta is tender and liquid is absorbed.
- Get cheesy: Remove lid, stir in shredded cheese until melted and creamy. Adjust salt & pepper to taste.
- Serve: Spoon into bowls and top with sour cream, avocado, cilantro, or crushed Doritos for extra taco vibes!
✨ Tips & Variations:
- Swap beef for shredded chicken and make it a “Chicken Taco Pasta.”
- Add jalapeños or hot sauce if you like it spicy 🌶️.
- Make it creamier by stirring in a little cream cheese at the end.
- Great as meal prep — it reheats beautifully.
Ashley, want me to also give you a baked casserole version of this (topped with more cheese and baked until bubbly)?
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