Description
A comforting and flavorful one-pot meal that combines the elements of a beef taco with cheesy pasta, creating a delicious fusion dish that is sure to be a hit with the whole family.
Ingredients
Scale
For the Taco Pasta:
- 1 tablespoon olive oil
- 1 pound ground beef
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 packet (1 ounce) taco seasoning
- 1 can (10 ounces) diced tomatoes with green chilies
- 2 cups beef broth
- 8 ounces uncooked pasta (such as rotini or penne)
- 1 cup shredded cheddar cheese
- 1/2 cup shredded Monterey Jack cheese
- Salt and pepper to taste
For Garnish:
- Chopped fresh cilantro (optional)
Instructions
- Heat olive oil and cook beef: Heat olive oil in a large skillet or Dutch oven over medium-high heat. Add ground beef and onion, cooking until beef is browned and onion is softened, about 5 minutes. Drain excess fat if needed.
- Add seasonings and pasta: Add garlic and cook for 30 seconds. Stir in taco seasoning, diced tomatoes with green chilies, beef broth, and pasta. Bring to a boil, then reduce heat to medium-low. Cover and simmer for 12–15 minutes, stirring occasionally, until pasta is tender and most of the liquid is absorbed.
- Melt cheeses and season: Remove from heat and stir in cheddar and Monterey Jack cheeses until melted and creamy. Season with salt and pepper to taste.
- Garnish and serve: Garnish with cilantro if desired and serve hot.
Notes
- For extra spice, add diced jalapeños along with the onion.
- You can swap the beef for ground turkey or chicken for a lighter version.
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Mexican-American
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 480
- Sugar: 5 g
- Sodium: 980 mg
- Fat: 23 g
- Saturated Fat: 11 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 42 g
- Fiber: 4 g
- Protein: 27 g
- Cholesterol: 85 mg
