Queso Taco Pasta (Print Version)
# Ingredients:
01 -
16 ounces penne pasta
02 -
2 tablespoons olive oil
03 -
1 pound ground beef (80/20 blend)
04 -
½ medium yellow onion, diced
05 -
2 bell peppers, diced (any color)
06 -
1 packet taco seasoning
07 -
16 ounces queso cheese dip
08 -
10 ounces diced tomatoes with green chiles, drained
# Instructions:
01 -
Bring a large pot of salted water to boil and cook penne pasta according to package directions until al dente. Drain well and set aside.
02 -
Heat olive oil in a large skillet over medium-high heat. Add diced onion and bell peppers, cooking for 3-4 minutes until they start to soften and the onions become translucent.
03 -
Add ground beef to the skillet with the vegetables. Cook for 6-8 minutes, breaking up the meat with a spatula, until no pink remains and the beef is fully browned.
04 -
Drain any excess grease from the skillet, then sprinkle the taco seasoning over the beef and vegetables. Stir well to coat everything evenly with the seasoning.
05 -
Add the cooked and drained pasta to the skillet along with the queso cheese dip. Stir everything together until the pasta is well coated with the creamy cheese sauce.
06 -
Stir in the drained diced tomatoes with green chiles for extra flavor and a bit of heat. Mix until everything is well combined and heated through.
07 -
Remove from heat and let cool for 2-3 minutes before serving. The sauce will thicken slightly as it sits. Serve in bowls while hot and creamy.
# Notes:
01 -
Any brand of queso cheese dip works - look for it in the chip aisle
02 -
Drain the diced tomatoes to prevent the dish from becoming watery
03 -
Don't skip draining the grease for the best texture
04 -
This reheats well with a splash of milk to loosen the sauce
05 -
Add jalapeños or hot sauce if you want extra heat