👩🍳 Instructions
1
Bring a large pot of water to a rolling boil. Add 1 tablespoon salt and the pasta. Cook until just shy of al dente, about 1–2 minutes less than package instructions. Reserve 1 cup of pasta water, drain the pasta, and set aside.
2
Heat a large skillet over medium-high heat and add 2 tablespoons olive oil. Sauté the diced onion with a pinch of salt until translucent, about 4 minutes.
3
Add the ground beef and cook, breaking it up with a spatula. Let meat brown and develop color, about 6–8 minutes total, then drain excess fat if needed.
4
Reduce heat to medium. Stir in minced garlic and 1 tablespoon tomato paste and cook for 30 seconds. Sprinkle the taco seasoning over the beef and toast for 15–20 seconds.
5
Pour in the diced tomatoes with juices and 1 cup broth. Scrape up browned bits and simmer gently for 5 minutes to thicken slightly.
6
Turn the heat to low and stir in 1/2 cup heavy cream. Add cheeses a handful at a time, stirring until fully melted and sauce is smooth. Use reserved pasta water to loosen sauce as needed.
7
Fold the cooked pasta into the skillet, tossing until coated. Adjust seasoning with salt, pepper, or a squeeze of lime. Garnish with green onions, cilantro, and jalapeños, and serve with lime wedges.
