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