Taco Pasta

introduction

This Taco Pasta is fast and kind. You can make it in one pot. It feeds many people and uses few tools. Try it on a week night when you want warm food that tastes like tacos and pasta. You can also look at a creamy tuscan sausage pasta for other one pot ideas.

why make this recipe

This dish cooks fast. You use simple items you may have at home. It has meat, pasta, and sauce all in one pot. Kids and friends like its bold taco taste. If you like simple pasta meals, check an easy chicken penne for more week night ideas.

how to make Taco Pasta

You cook the beef first. Then you add the sauce and spice. Add the pasta and water and cook until soft. Stir in cheese at the end. This method keeps the pot count low and the clean up quick. For a similar stovetop method, see a classic chicken pot pie pasta recipe.

Ingredients :

• 8 oz pasta shells
• 1 lb ground beef
• 1 can diced tomatoes
• 1 cup taco sauce
• 1 cup shredded cheese
• 1 teaspoon chili powder
• 1 teaspoon garlic powder
• Salt and pepper to taste
• Fresh cilantro for garnish (optional)

For another beef bowtie idea, read this creamy parmesan garlic beef bowtie pasta.

Directions :

1. In a large pot, brown the ground beef over medium heat until fully cooked. Drain excess fat.
2. Add the diced tomatoes, taco sauce, chili powder, garlic powder, salt, and pepper. Stir to combine.
3. Add the pasta shells and enough water or broth to cover the pasta. Bring to a boil.
4. Reduce heat, cover, and simmer for about 10-12 minutes, stirring occasionally, until pasta is cooked.
5. Remove from heat and stir in the shredded cheese until melted.
6. Serve hot, garnished with fresh cilantro if desired.

   

how to serve Taco Pasta

Serve warm in a bowl. Add extra cheese on top if you like. Add fresh cilantro or a squeeze of lime for a bright taste. You can also top it with chips or sour cream for crunch and cool. For another hearty pasta serve idea try this creamy smoked sausage pasta.

how to store Taco Pasta

Let the pasta cool to room heat. Put it in a tight container. Keep it in the fridge for 3 to 4 days. Reheat on the stove with a splash of water or in the microwave until hot.

tips to make Taco Pasta

• Use broth instead of water for more taste.
• Stir often so the pasta does not stick.
• If the mix looks dry, add a little more water and cook a few minutes.
• Use low heat when you melt the cheese so it blends smooth.

variation (if any)

• Swap ground beef for ground turkey or shredded chicken.
• Add black beans or corn for more veg and fiber.
• Use spicy taco sauce for heat or mild for kids.
• Try different cheese blends like cheddar or Monterey Jack.

FAQs

Q: Can I use a different pasta shape?
A: Yes. Use small shapes like penne or rotini. Cook time may change.

Q: Can I make this meat free?
A: Yes. Use a plant based crumbles or extra beans. Add a bit more seasoning.

Q: Can I freeze Taco Pasta?
A: You can freeze it, but cheese may change texture. Freeze in small portions for best thaw.

Q: How do I keep the pasta from getting mushy?
A: Watch the water amount and the cook time. Stir and test pasta a few minutes before the end.

Conclusion

Try the one pot method and enjoy a fast, warm meal. For another clear one pot take on this idea, see Taco Pasta – One Pot!.

Taco Pasta

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• Author: olivia
• Total Time: 25 minutes
• Yield: 4 servings 1x
• Diet: Omnivore

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Description

A quick, one-pot dish combining the bold flavors of tacos and pasta, perfect for busy weeknights.

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Ingredients

Scale 1x2x3x

• 8 oz pasta shells
• 1 lb ground beef
• 1 can diced tomatoes
• 1 cup taco sauce
• 1 cup shredded cheese
• 1 teaspoon chili powder
• 1 teaspoon garlic powder
• Salt and pepper to taste
• Fresh cilantro for garnish (optional)

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Instructions

1. In a large pot, brown the ground beef over medium heat until fully cooked. Drain excess fat.
2. Add the diced tomatoes, taco sauce, chili powder, garlic powder, salt, and pepper. Stir to combine.
3. Add the pasta shells and enough water or broth to cover the pasta. Bring to a boil.
4. Reduce heat, cover, and simmer for about 10-12 minutes, stirring occasionally, until pasta is cooked.
5. Remove from heat and stir in the shredded cheese until melted.
6. Serve hot, garnished with fresh cilantro if desired.

Notes

Use broth instead of water for more flavor. Stir often to prevent sticking.

• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Category: Main Course
• Method: Stovetop
• Cuisine: Mexican

Nutrition

• Serving Size: 1 serving
• Calories: 450
• Sugar: 5g
• Sodium: 600mg
• Fat: 20g
• Saturated Fat: 10g
• Unsaturated Fat: 8g
• Trans Fat: 0g
• Carbohydrates: 45g
• Fiber: 3g
• Protein: 25g
• Cholesterol: 80mg