1 tablespoon olive oil

1 white onion, chopped

1 red bell pepper, chopped

1 pound lean ground beef (12 ounces if using plant-based meat)

2 tablespoons homemade taco seasoning or 1 (1-ounce) packet taco seasoning

1 teaspoon smoked or sweet paprika

1 teaspoon ground cumin

1 (14.5-ounce) can diced tomatoes

1 (4-ounce) can chopped green chilis

8 ounces elbow pasta

2 cups beef or vegetable broth

1 cup shredded cheddar cheese

1/4 cup fresh cilantro, chopped

2 tablespoons fresh lime juice (about 1 lime)

1 tablespoon hot sauce, optional

Salt, as needed

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Heat olive oil in a large pot over medium-high heat until shimmering. Add chopped onion and red bell pepper; cook about 2 minutes until softened.
Add ground beef and break up with wooden spoon. Reduce heat to medium and cook until mostly no longer pink, 3-5 minutes. Drain grease if desired.
Stir in taco seasoning, smoked paprika, cumin, diced tomatoes, and green chilis with juices. Mix well.
Add dry elbow pasta and stir to coat evenly. Pour in broth and stir again.
Increase heat to medium-high and bring mixture to a boil (3-5 minutes).
Reduce heat to low, cover, and simmer 13-15 minutes, stirring occasionally to prevent sticking and ensure even cooking.
Turn off heat, stir in shredded cheddar cheese until melted. Add cilantro, lime juice, and hot sauce if using. Taste and adjust salt.
Let pasta sit covered 3-5 minutes to thicken and meld flavors. Serve with optional toppings like green onions, sour cream, and lime wedges.

Swap elbow pasta for rotini, shells, or fusilli for variety.
Add frozen corn or black beans with tomatoes for extra texture and flavor.
Toss in fresh baby spinach during last minute of cooking to boost greens.
Use plant-based meat, vegetable broth, and vegan cheese for vegetarian/vegan versions.
Try Mexican cheese blend or pepper jack for a spicy twist.