Taco Pasta | Juicy Mexican One-Pot Dish

In a large pot, heat the oil, then brown the ground beef over high heat for about 5-8 minutes until it gets a nice color. Remove the meat to a bowl, and return the pot to the stove.

Sauté the finely chopped red onion over medium heat for 7-8 minutes until translucent. Add the crushed garlic and taco seasoning, sauté for another 1-2 minutes, then pour in the chopped tomatoes. Fill the tomato cans with water and add to the sauce (use a total of 4 cans of water).

Return the meat to the pot and cook over medium heat for 8-10 minutes. Then add the dry pasta and cook for 5-8 minutes (or according to package instructions). Once the pasta is tender, stir in the grated cheddar cheese and wait until it has completely melted (1-2 minutes). Finally, pour in the cooking cream and bring everything to a boil for 2-3 minutes.