Step by step

Method

4 steps

1. 1

   Brown 1 lb ground beef with 1 diced onion in a large pot over medium-high, 6–8 minutes; drain excess fat. Stir in 2 tablespoons taco seasoning and cook 1 minute so the spices toast and smell warm.

2. 2

   Add 2 cups salsa, 2 cups beef or chicken broth, and 8 oz short pasta (rotini or penne). Bring to a boil, then reduce to a lively simmer, cover, and cook 12–15 minutes, stirring every few minutes so the pasta doesn't stick. The pasta should be tender and most of the liquid absorbed into a thick sauce.

3. 3

   Stir in 1 cup shredded cheddar or Mexican blend and ½ cup sour cream until creamy and smooth. Taste and add salt if needed.

4. 4

   Top with cilantro or green onion and serve hot. You want creamy, taco-spiced pasta that clings to every spiral — not a soupy broth or dry undercooked noodles.