Cheesy Beef Taco Pasta

Stop what you're doing, you need to hear this. Beef tacos just coupled up with tender pasta in a velvety tomato- and salsa-spiked sauce. And then Mexican cheese happened. And the skillet went right to the table. Everything about this dish is right.

Seems I couldn't decide between tacos and pasta when I was making this. Fact is, I knew the boys would want tacos for dinner. They always do. But they often want pasta too. So instead of serving the beef mixture in shells/tortillas, OR pasta in red sauce, I added tomato sauce and salsa to the beef... and THEN added cooked pasta... and then Mexican cheese. The whole thing came together in a magical, creamy way. The boys LIT UP when I put the skillet down on the table. Oh yeah, the skillet goes from the cooktop to the table in one easy move.

About the cheese: I chose a 4-cheese Mexican blend for its complexity of flavors and textures. It's gooey from Monterey jack and sharp from cheddar. It also had queso quesadilla and asadero cheeses, which both added their own cheese nuances. You might find a different cheese combination in the brand you buy, but the result will be the same - equal parts gooey and sharp. Or equal parts awesome and amazing. Some have cotija and manchego, and others have chihuahua and queso fresco. Whatever blend you choose - it will work here. The point is that you get sharpness and creaminess in one fell swoop. If you want to substitute individual cheeses for the blend, I recommend Monterey jack, cheddar and cotija. Pepper jack would be nice too - and it would add a little more heat.

Cheesy Beef Taco Pasta

1 pound pasta shells or any pasta shape of choice (elbow macaroni would be cool too)
1 pound lean ground beef
1/4 cup taco seasoning
2 cups tomato sauce (from a carton or can)
1/2 cup salsa or picante sauce, mild, medium or hot
1/2 cup beef broth or water
1 cup shredded Mexican cheese blend
Fresh cilantro leaves for serving
Chopped green onions for serving

Cook the pasta according to the package directions.
Meanwhile, brown the beef in large skillet over medium-high heat. If necessary, drain away any fat and return the beef to the pan. Add the taco seasoning and stir to coat. Add the tomato sauce, salsa and broth and bring to a simmer. Simmer for 3 to 5 minutes, stirring occasionally. Fold in the cooked pasta. Fold in the cheese and stir until the cheese melts. Remove the pan from the heat and top the mixture with cilantro leaves and green onions and serve.

Serves 4