Cheesy Queso Taco Pasta

Instructions:

1. Cook the Pasta:
   Boil penne pasta in salted water until al dente according to package directions. Drain and set aside.
2. Cook the Beef:
   In a large skillet over medium heat, brown the ground beef until fully cooked. Drain excess fat.
3. Add Veggies:
   Add diced onion and both bell peppers to the skillet. Cook for 4–5 minutes until softened.
4. Flavor the Base:
   Stir in the drained Rotel, taco seasoning, and water. Simmer for 5 minutes to meld flavors.
5. Incorporate the Cheese:
   Lower the heat. Add queso dip and stir until everything is creamy and well-blended.
6. Combine:
   Add the cooked pasta to the skillet and toss to coat. Stir in shredded cheddar until melted.
7. Final Touch:
   Taste and season with salt and pepper as needed. Serve warm, topped with parsley or cilantro.

Variations:

• Use ground turkey or shredded chicken as a lighter alternative to beef.
• Stir in a can of black beans or corn for added texture and fiber.
• Swap penne for shells, rotini, or any short pasta you have on hand.

Tips:

• For more heat, use spicy queso or add a pinch of cayenne pepper.
• Crushed tortilla chips or jalapeño slices make a perfect finishing touch.
• Leftovers reheat well and can even be turned into a taco filling the next day.