Taco Pasta
This Taco Pasta recipe combines the flavors of tacos with the comfort of pasta in a delicious and easy-to-make dish. It features seasoned ground beef, fire-roasted diced tomatoes, green chiles, and a blend of melted cheddar and Monterey Jack cheeses, finished with a sprinkle of fresh cilantro.
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.
Notes
This Taco Pasta is a crowd-pleaser and perfect for a quick weeknight dinner. Feel free to customize with your favorite taco toppings like sour cream, diced avocado, or sliced jalapenos.