Cheesy Taco Pasta

• portions: 6 servings
• temps actif: 5 minutes
• temps total: 30 minutes

Ingrédients

1 pound ground beef (extra lean)

1 large onion (chopped)

2 cloves garlic (minced)

2 tablespoon taco seasoning

4 cups chicken broth (low sodium, or beef broth)

8 ounce pasta (uncooked, such as mafalda, fusilli, rotini, penne, mini shells or elbow)

1 cup salsa or enchilada sauce

1 cup Mozzarella cheese (shredded)

2 cups cheddar cheese (shredded)

1 tablespoon parsley (chopped, for garnish)

Instructions

Add the ground beef to a large skillet or Dutch oven and cook over medium-high heat for 3 minutes. Add the onion, garlic and taco seasoning to it, stir and cook for an additional 5 minutes until the onion softens and becomes translucent.

Add the chicken broth, pasta and enchilada sauce to the pot and stir well. Bring to a boil then turn down the heat to a medium and cook for about 15 minutes or until the pasta is cooked through, stirring occasionally.

Combine the mozzarella cheese with the cheddar cheese and add about 2 cups of it to the skillet and stir it well. Turn off the heat and top with remaining cheese.

Garnish with parsley and serve immediately.

Nutrition

• Calories: 595 kcal
• Lipides Totaux: 33 g
• Lipides Saturés: 16 g
• Cholestérol: 107 mg
• Sodium: 870 mg
• Glucides Totaux: 37 g
• Fibres Diététiques: 2 g
• Sucres Totaux: 5 g
• Protéines: 35 g