2 cups shredded white cheddar (200 g), yellow cheddar works as well
1 cup tomato (200 g), diced
green onion, diced, for garnish
Nutrition Info
Calories 904
Fat 41g
Carbs 73g
Fiber 1g
Sugar 9g
Protein 46g
How to Make It
1. Step
In a 4-quart chicken fryer, heat approximately 1 tablespoon olive oil over medium-high heat and cook the onions until they begin to soften.
2. Step
Add garlic and stir for 30 seconds.
3. Step
Add the ground beef and 1 tablespoon of taco seasoning. Using your spatula, break up the ground beef and stir until cooked. Drain the excess liquid from the pan.
4. Step
Add water, beef stock, pasta, tomatoes, and 1 tablespoon of taco seasoning back to the pan. Stir to combine.
5. Step
Cook over low heat for 15 minutes, stirring twice to keep the pasta from sticking to the bottom of the pan.
6. Step
Increase heat to medium after 15 minutes, and stir pasta until most of the liquid is gone.
7. Step
Turn off heat and add the shredded cheese. Stir until cheese is completely melted.
