Ingredients

The following ingredients have 6 Servings
  • 1 Tbsp. olive oil
  • 1 lb. ground beef
  • 1 small onion, (chopped)
  • 2 cloves garlic, (minced)
  • 2 Tbsp. taco seasoning, (I use Outside Table)
  • 2 1/2 cups low-sodium beef broth
  • 1/2 cup milk
  • 1 8-oz. can tomato sauce
  • 2 cups mini farfalle pasta, (or any small pasta shape (elbows, mini penne))
  • 1/2 cup Cotija cheese, (crumbled)
  • crushed tortilla chips and chopped cilantro leaves, (for garnish, if desired)

Instruction

  • Add the olive oil to a large skillet and heat over medium-high heat. Add the ground beef and brown, breaking it up with a spoon, along with the onion until the meat is no longer pink and the onions are translucent. Drain most of the liquid. Stir in the garlic and taco seasoning and cook for an additional one minute.
  • Stir in the broth, milk, tomato sauce and pasta. Bring to a boil. Cover and reduce temperature to a simmer. Cook for 12-14 minutes or until the pasta is nice and tender and the liquid has mostly evaporated, stirring occasionally. Season to taste with salt and pepper. Stir in Cotija cheese until melted or you can serve it with the Cotija and let people sprinkle their helping with it themselves. Garnish with/or serve with crushed tortilla chips and chopped cilantro leaves. Serve immediately.