This easy taco-inspired pasta brings together tender shell-shaped noodles, seasoned ground beef, sautéed onion and garlic, salsa, and plenty of melted cheddar. Crunchy tortilla chips, sour cream, extra cheese, and fresh parsley make flavorful finishing touches for this satisfying weeknight meal.

Ingredients

• 1/2 pound large shell pasta
• 1 tablespoon canola oil
• 1 pound ground beef
• 1 yellow onion, diced
• 4 cloves garlic, minced
• 2 tablespoons taco seasoning
• 1/2 teaspoon dried oregano
• 1 tablespoon Worcestershire sauce
• 1 teaspoon red pepper flakes
• 3/4 cup water
• 1 cup jarred salsa
• 1 1/2 cups shredded cheddar cheese
• Salt, to taste
• Black pepper, to taste

For Garnishing

• Extra shredded cheese
• Crushed tortilla chips
• Sour cream
• Chopped fresh parsley

Instructions

1. Cook the Pasta: Prepare the large shell pasta according to the directions on the package. Once cooked, drain thoroughly and set aside.
2. Brown the Beef: Heat the canola oil in a large skillet over medium-high heat. Add the ground beef and cook, breaking it into smaller pieces with a spoon, until it is nicely browned and no longer pink. Drain away any excess fat.
3. Cook the Aromatics: Add the diced yellow onion and minced garlic to the skillet with the beef. Stir everything together and cook for about 1 minute.
4. Season the Beef Mixture: Add the taco seasoning, dried oregano, Worcestershire sauce, and red pepper flakes. Season with salt and black pepper according to taste. Pour in the 3/4 cup of water and stir well. Continue cooking until the water has evaporated.
5. Bring Everything Together: Add the drained pasta to the skillet. Pour in the salsa and sprinkle in the shredded cheddar cheese. Stir thoroughly until the pasta is coated with the seasoned mixture and the cheese is incorporated.
6. Garnish and Serve: Serve the taco pasta immediately while hot. Top individual portions with crushed tortilla chips, sour cream, additional cheese, and chopped fresh parsley for extra flavor and texture.