Taco Pasta
Taco Pasta is a flavorful and satisfying dish that combines the bold flavors of tacos with the comfort of pasta. This easy-to-make recipe features tender ground beef, fire-roasted tomatoes, green chiles, and savory taco seasoning, all simmered together with shell pasta for a delicious one-pot meal. Topped with melted cheese and fresh cilantro, Taco Pasta is sure to become a family favorite.
Why Make Taco Pasta
Taco Pasta offers a fun twist on traditional taco night, providing a convenient and versatile way to enjoy the flavors of tacos in pasta form. With simple ingredients and minimal prep work, this dish is perfect for busy weeknights when you’re craving a hearty and flavorful meal. Plus, it’s a crowd-pleaser that both kids and adults will love.
How to Make Taco Pasta
- Brown Ground Beef: In a large pot over medium heat, brown lean ground beef. Add chopped onion halfway through the browning process and cook until beef is browned and onions are soft. Add minced garlic and cook for 1 minute, stirring frequently. Drain any excess grease.
- Add Ingredients: Stir in fire-roasted diced tomatoes, drained green chiles, taco seasoning, and beef broth. Bring to a simmer, then add shell pasta. Cover and simmer until pasta is tender.
- Season: Season Taco Pasta with salt and black pepper to taste.
- Melt Cheese: Reduce heat to low and stir in shredded cheddar and Monterey Jack cheeses until melted and creamy.
- Garnish and Serve: Sprinkle chopped fresh cilantro over the top and serve promptly for best results.
Serving Suggestions
Serve Taco Pasta hot, garnished with additional shredded cheese, sliced jalapeños, diced avocado, or a dollop of sour cream for added flavor and texture. Pair it with a side of tortilla chips or a crisp green salad for a complete and satisfying meal.
Storage Info
Store any leftover Taco Pasta in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, adding a splash of broth or water to loosen the sauce if needed.
Some Techniques or Tips
- For added heat, use diced tomatoes with green chiles or add a pinch of crushed red pepper flakes to the sauce.
- Customize Taco Pasta with your favorite taco toppings such as sliced olives, diced bell peppers, or chopped green onions.
- To make this dish vegetarian, substitute the ground beef with plant-based crumbles or black beans.
Variation
Experiment with different types of pasta shapes such as penne, rotini, or bowties to change up the texture of the dish. You can also add cooked diced chicken or ground turkey for a protein-packed variation.
FAQs about Taco Pasta
- Can I use homemade taco seasoning instead of store-bought? Yes, you can use homemade taco seasoning by combining spices such as chili powder, cumin, paprika, garlic powder, and onion powder according to your taste preferences.
- Can I use chicken broth instead of beef broth? Yes, you can use chicken broth as a substitute for beef broth if you prefer. Vegetable broth can also be used for a vegetarian version of the dish.
- Can I make Taco Pasta ahead of time? While Taco Pasta is best served fresh, you can prepare the sauce and pasta separately and assemble them just before serving to prevent the pasta from becoming too soft. Reheat the sauce gently on the stove and stir in the cooked pasta until heated through.
Recipe Card
Taco Pasta
Equipment
- Large Pot
Ingredients
- 1 lb lean ground beef
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 1 can (14.5 ounces) fire-roasted diced tomatoes
- 1 can (4 ounces) green chiles, drained
- 1/4 cup taco seasoning
- 2 cups low-sodium beef broth
- 8 ounces medium shell pasta
Kosher salt and freshly ground black pepper
- 1 cup shredded cheddar cheese
- 1 cup shredded Monterey Jack cheese
- 2 tablespoons chopped fresh cilantro
Instructions
- In a large pot over medium heat, brown the ground beef. Halfway through the browning process, add the chopped onion. Cook until the beef is browned and the onions are soft. Add the minced garlic and cook for 1 minute, stirring frequently. Drain any excess grease.
- Add the fire-roasted diced tomatoes, drained green chiles, taco seasoning, and beef broth to the pot. Bring to a simmer and add the pasta. Cover and simmer until the pasta is tender. Season with salt and black pepper to taste.
- Turn the heat to low and stir in the shredded cheddar and Monterey Jack cheeses. Sprinkle with chopped fresh cilantro. Serve promptly for best results.
