Name: One Pot Cheesy Taco Noodles recipe
Ingredients: 1 tablespoon olive oil (or vegetable oil); 1 medium yellow onion, chopped; 2-3 cloves garlic, minced; 1 pound (450g) ground beef (or ground turkey/chicken); 1 packet (1 ounce / approx. 28g) taco seasoning (or 2-3 tablespoons homemade); 2/3 cup water (if your taco seasoning packet calls for it, otherwise you can use this for deglazing or omit if using enough broth); 1 can (10 ounces / 280g) diced tomatoes with green chilies (like Ro*Tel), undrained; 1 can (15 ounces / 425g) diced tomatoes, undrained (optional, for extra tomatoey flavor, or use more broth); 3-4 cups beef broth (or chicken/vegetable broth) – start with 3, add more if needed; 8 ounces (225g / approx. 2 cups) uncooked medium pasta (such as elbow macaroni, shells, rotini, or penne); 1 ½ – 2 cups shredded cheddar cheese, Monterey Jack, or Mexican blend cheese (freshly shredded melts best); Salt and freshly ground black pepper to taste; Optional additions: ½ cup corn kernels (canned or frozen); ½ cup black beans, rinsed and drained; Splash of heavy cream or 2 oz cream cheese for extra creaminess; Optional garnishes: Sour cream or plain Greek yogurt; Chopped fresh cilantro; Sliced green onions; Diced avocado or guacamole; Salsa or pico de gallo; Crushed tortilla chips

Ingredients

Scale

- 1 tablespoon olive oil (or vegetable oil)

- 1 medium yellow onion, chopped

- 2–3 cloves garlic, minced

- 1 pound (450g) ground beef (or ground turkey/chicken)

- 1 packet (1 ounce / approx. 28g) taco seasoning (or 2–3 tablespoons homemade)

- 2/3 cup water (if your taco seasoning packet calls for it, otherwise you can use this for deglazing or omit if using enough broth)

- 1 can (10 ounces / 280g) diced tomatoes with green chilies (like Ro*Tel), undrained

- 1 can (15 ounces / 425g) diced tomatoes, undrained (optional, for extra tomatoey flavor, or use more broth)

- 3–4 cups beef broth (or chicken/vegetable broth) – start with 3, add more if needed

- 8 ounces (225g / approx. 2 cups) uncooked medium pasta (such as elbow macaroni, shells, rotini, or penne)

- 1 ½ – 2 cups shredded cheddar cheese, Monterey Jack, or Mexican blend cheese (freshly shredded melts best)

- Salt and freshly ground black pepper to taste

- Optional additions:
  - - ½ cup corn kernels (canned or frozen)
  - - ½ cup black beans, rinsed and drained
  - - Splash of heavy cream or 2 oz cream cheese for extra creaminess

- Optional garnishes:
  - - Sour cream or plain Greek yogurt
  - - Chopped fresh cilantro
  - - Sliced green onions
  - - Diced avocado or guacamole
  - - Salsa or pico de gallo
  - - Crushed tortilla chips

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Instructions

1. Sauté Aromatics: Heat the olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion and cook until softened, about 3-5 minutes. Add the minced garlic and cook for another minute until fragrant, being careful not to burn it.

1. Brown the Meat: Add the ground beef (or other ground meat) to the pot. Break it apart with a spoon and cook, stirring occasionally, until browned and cooked through, about 5-7 minutes. Drain off any excess grease if necessary.

1. Add Seasoning and Tomatoes: Sprinkle the taco seasoning over the cooked meat. Stir well to combine. If your taco seasoning packet calls for water, add it now and stir. Pour in the can of diced tomatoes with green chilies (undrained) and the optional can of regular diced tomatoes (undrained). Stir everything together and cook for 1-2 minutes to allow the flavors to meld.

1. Add Broth and Pasta: Pour in 3 cups of the beef broth and bring the mixture to a simmer. Stir in the uncooked pasta. Ensure the pasta is mostly submerged in the liquid. If it seems too dry, add up to 1 more cup of broth.

1. Simmer Until Pasta is Cooked: Reduce the heat to medium-low, cover the pot, and let it simmer for 10-15 minutes, or until the pasta is cooked al dente (tender but still slightly firm to the bite). Stir occasionally to prevent the pasta from sticking to the bottom of the pot and to ensure even cooking. Check if more liquid is needed during this time; if it’s looking dry before the pasta is cooked, add a splash more broth or water.
  - - Optional Veggie Addition: If adding corn or black beans, stir them in during the last 5 minutes of the pasta cooking time.

1. Stir in Cheese: Once the pasta is cooked, remove the pot from the heat. Gradually stir in the shredded cheese until it’s melted and the sauce is creamy and smooth. If using, stir in the optional splash of heavy cream or cubed cream cheese at this stage for extra creaminess.

1. Season and Serve: Taste the cheesy taco noodles and season with salt and freshly ground black pepper if needed (taco seasoning and broth often contain salt, so taste first!).

1. Garnish and Enjoy: Serve hot, garnished with your favorite taco toppings like sour cream, cilantro, green onions, avocado, salsa, or crushed tortilla chips.

Nutrition

Serving Size: one normal portion
Calories: 450-600