Ingredients
Method
Step 1: Brown the Beef
- In a large pot or deep skillet over medium heat, brown the ground beef with garlic salt and pepper.
- Break the meat into crumbles as it cooks.
Step 2: Add Pasta and Veggies
- Stir in uncooked pasta, green chile, diced tomato, onion, and minced garlic.
- Sauté for 3–4 minutes, until onion begins to soften and garlic is fragrant.
Step 3: Add Sauce and Stock
- Pour in the El Pato hot tomato sauce and beef stock.
- Stir to combine. Bring to a low boil.
Step 4: Simmer
- Cover and cook for 8–10 minutes, or until pasta is tender.
- Add more broth if you prefer a soupier consistency.
Step 5: Finish with Cheese
- Turn off heat and stir in shredded Muenster cheese.
- Let sit a few minutes so the cheese melts into the sauce.
Step 6: Serve
- Spoon into bowls and enjoy hot.
- Top with extra cheese, cilantro, or a dollop of sour cream if desired.