Ingredients
Meat and Vegetables
- 1 lb ButcherBox Ground Beef
- 1/2 cup onion, chopped finely
- 1/2 tablespoon minced garlic (about 2 cloves)
- 2 cups red bell pepper, diced
Seasoning and Liquids
- 2 tablespoons low sodium taco seasoning
- 1 tablespoon tomato paste
- 2 cups beef broth
- 2 cups water
Pasta and Cheese
- 3 cups medium shell pasta (about 10 oz)
- 1 cup shredded cheddar cheese
Instructions
- Preheat the Pan: Spray a large pan or pot with olive oil spray and heat over medium-high heat for 3 minutes to prepare for cooking.
- Cook the Beef and Vegetables: Add ground beef, onion, garlic, and bell peppers to the hot pan. Cook for 10 minutes, stirring occasionally, until the beef is no longer pink and the vegetables are softened.
- Add Pasta and Liquids: Stir in the dry pasta, taco seasoning, tomato paste, beef broth, and water. Mix well to combine all ingredients evenly.
- Bring to a Boil: Cover the pan with a lid and bring the mixture to a boil. This should take about 5 minutes.
- Simmer and Cook Pasta: Once boiling, remove the lid and reduce the heat to medium. Stir the pasta every few minutes for 10-12 minutes, cooking until the pasta is tender and most of the liquid has evaporated.
- Finish with Cheese: Remove the pan from heat. Add shredded cheddar cheese and stir until melted and combined throughout the pasta.
Notes
- Use low sodium taco seasoning to control the salt content.
- Stirring occasionally during pasta cooking prevents sticking and ensures even cooking.
- For a vegetarian version, substitute beef with plant-based ground meat and use vegetable broth.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated on the stovetop or microwave.
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Category: Pasta
- Method: Stovetop
- Cuisine: American
