Ingredients
Equipment
Method
Instructions:
- Start by bringing a large pot of salted water to a boil. Add your choice of 3 cups of uncooked pasta. Cook according to the package instructions until al dente. Once cooked, drain the pasta in a colander and set aside.
- In a large skillet over medium heat, melt 3 tablespoons of butter. Once melted, add the diced onion and red bell pepper. Sauté for about 5 minutes until the vegetables are soft and fragrant. Stir in the minced garlic and cook for an additional minute.
- Add 1 lb of lean ground beef to the skillet. Use a wooden spoon to break it apart as it cooks. Season with ½ cup of taco seasoning and 1 tsp of salt. Cook until the beef is browned and fully cooked through, about 5-7 minutes.
- Sprinkle ½ cup of all-purpose flour over the beef mixture and stir to combine. Gradually pour in 2 cups of low sodium beef broth, stirring continuously to avoid lumps. Add 2 tablespoons of tomato paste and mix well until the sauce thickens, about 3-5 minutes.
- Lower the heat and stir in 1 cup of sour cream. Mix until the sauce is creamy and smooth. Finally, add the cooked pasta to the skillet and toss until well coated in the sauce.
- Sprinkle 1 cup of shredded Mexican cheese blend over the pasta and stir until melted. Serve immediately, garnished with fresh cilantro or diced tomatoes if desired.
Notes
- For extra flavor, add some diced jalapeños to the meat mixture.
- This dish can be made gluten-free by using gluten-free pasta and flour.
- Store leftovers in an airtight container in the fridge for up to 4 days.