One-Pot Creamy Taco Pasta Skillet

• •1 lb ground beef (85/15 blend)
• •1 medium yellow onion, finely diced
• •3 cloves garlic, minced
• •2 tablespoon taco seasoning blend
• •1 tablespoon tomato paste
• •2.5 cup low-sodium beef broth
• •1 cup chunky tomato salsa
• •8 oz medium pasta shells, uncooked
• •4 oz cream cheese, softened and cubed
• •1.5 cup sharp cheddar cheese, freshly shredded
• • to taste kosher salt and freshly cracked black pepper
• •2 tablespoon fresh cilantro, finely chopped
• •2 green onions, thinly sliced

Instructions

1. 1

   Heat a large, deep skillet or Dutch oven over medium-high heat. Add the ground beef and diced yellow onion. Cook for 5 to 7 minutes, breaking up the meat with a wooden spoon, until the beef is browned and the onions are soft and translucent. Drain off any excess fat if needed.

2. 2

   Add the minced garlic, taco seasoning, and tomato paste to the skillet. Cook and stir constantly for about 1 minute until fragrant and evenly coating the beef mixture.

3. 3

   Pour in the beef broth and chunky salsa, using a spoon to scrape up any browned bits stuck to the bottom of the pan. Stir in the uncooked pasta shells, ensuring they are submerged in the liquid, and bring the mixture to a boil.

4. 4

   Once boiling, reduce the heat to medium-low, cover with a tight-fitting lid, and simmer for 10 to 12 minutes, stirring every few minutes to prevent pasta from sticking to the bottom, until the pasta is tender and most liquid has reduced.

5. 5

   Remove the lid and lower the heat to low. Add the cubed cream cheese and stir continuously until fully melted and integrated into a rich, creamy sauce.

6. 6

   Stir in 1 cup of the shredded cheddar cheese until melted and glossy. Season to taste with salt and black pepper. Sprinkle the remaining 1/2 cup of shredded cheese over the top, cover for 2 minutes to let the cheese melt, then remove from heat.

7. 7

   Garnish with fresh chopped cilantro and sliced green onions. Serve hot directly from the skillet.

Chef's Tips

• 💡Freshly shred your cheese from a block; pre-shredded cheese contains anti-caking agents that can cause the sauce to become grainy.
• 💡If the pasta absorbs liquid too quickly before reaching al dente, stir in an additional 1/4 to 1/2 cup of warm beef broth or water.
• 💡For extra spice, swap mild salsa for hot salsa, add a diced jalapeño with the onions, or substitute Monterey Jack with Pepper Jack cheese.