Our taco pasta is a flavorful and cheesy mash-up between the ever-popular tacos and an easy pasta dish.
- 8 ounces medium-size pasta shells (4 cups)
- 1½ pounds lean ground beef
- 1 cup finely diced sweet yellow onion
- 1 tablespoon fresh minced garlic
- 2 ounces taco seasoning
- 1 cup water
- 1 cup mild chunky salsa
- 2½ cups Colby and Monterey Jack shredded cheese
- 1 tablespoon fresh chopped cilantro, optional garnish
Prepare the pasta shells according to the package directions. Drain and set aside.
Add the ground beef, diced onion, and garlic to a 5 to 6-quart heavy-bottomed stockpot over medium-high heat. Brown the ground beef for 5 to 7 minutes until cooked through and no longer pink. Drain any remaining grease.
Reduce the heat to medium. Add the taco seasoning and the water to the cooked beef mixture. Stir well and allow the mixture to cook for 8 to 10 minutes.
Stir in the salsa and cook on low for another 3 to 5 minutes.
Remove from the heat and stir in the shredded cheese. Continue stirring until the cheese is completely melted.
Stir in the cooked pasta shells. Garnish with chopped cilantro. Serve while hot.
- It’s best to shred your own cheese from the block, as pre-shredded cheese from the grocery store is usually coated with a preservative, meaning it doesn’t melt quite as well.
- For an even quicker cooking time, ground beef can be cooked ahead of time. Store in the refrigerator for up to 3 days or in the freezer for up to a month.
- You can always add your favorite taco toppings such as extra cheese, green onions, and a dollop of sour cream before serving.
Calories: 357kcalCarbohydrates: 30gProtein: 30gFat: 13gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 1gCholesterol: 80mgSodium: 1066mgPotassium: 496mgFiber: 3gSugar: 5gVitamin A: 1061IUVitamin C: 5mgCalcium: 206mgIron: 3mg