Ingredients:

  • 1 lb ground beef (85/15 lean-to-fat ratio)
  • 1 medium yellow onion, finely diced
  • 3 cloves garlic, minced
  • 2 cups low-sodium beef broth
  • 10 oz Ro-Tel diced tomatoes with green chiles
  • 0.5 cup heavy cream
  • 12 oz dried rotini, shells, or cavatappi pasta
  • 3 tbsp taco seasoning (chili powder, cumin, smoked paprika, garlic powder, salt, and cayenne)
  • 2 cups sharp cheddar cheese, freshly shredded

Instructions:

  1. In a large skillet or 5-quart Dutch oven over medium-high heat, add the ground beef and onion. Break the meat apart and sear without over-stirring until a dark mahogany crust (fond) develops.
  2. Drain the excess fat, leaving approximately 1 tablespoon in the pan. Add minced garlic and taco seasoning, stirring for 60 seconds until fragrant.
  3. Pour in the beef broth and the canned tomatoes with their juices. Use a wooden spoon to scrape the browned bits (fond) off the bottom of the pan to incorporate flavor.
  4. Add the dry pasta to the liquid. Bring to a boil, then reduce heat to a simmer. Cover and cook for 10-12 minutes, or until pasta is just shy of al dente and most liquid is absorbed.
  5. Stir in the heavy cream and shredded sharp cheddar. Mix continuously until the cheese is melted and the sauce is emulsified. Remove from heat immediately.
  6. Let the dish rest for 3 minutes. The carry-over cooking will finish the pasta to a perfect toothsome texture while the sauce thickens and sets.