Ingredients
Method
- Lightly coat a large skillet or Dutch oven with olive oil spray. Heat over medium-high heat for about 3 minutes until shimmering.
- Add the ground beef, onion, garlic, and bell peppers. Cook, breaking up the meat with a spoon, for about 10 minutes until the beef is browned and no longer pink.
- Stir in the dry pasta, taco seasoning, tomato paste, beef broth, and water. Mix well. Cover the pan and bring to a boil, which should take about 5 minutes.
- Once boiling, uncover the pan and reduce the heat to medium. Let it simmer, stirring every few minutes, for 10-12 minutes, until the pasta is tender and most of the liquid has been absorbed.
- Remove the pan from the heat. Sprinkle the shredded cheddar over the top and stir until the cheese is fully melted and creamy. Serve immediately.
Nutrition
Notes
For extra California flair, top with diced avocado or a squeeze of Meyer lemon. Leftovers keep in an airtight container in the fridge for up to 4 days. Feel free to swap the shells for rotini, penne, or farfalle. If you like it spicy, add a chopped jalapeno with the bell peppers. To make it vegetarian, use plant-based ground meat and vegetable broth.