Taco Pasta
Our taco pasta is a flavorful and cheesy mash-up between the ever-popular tacos and an easy pasta dish.
Servings: 8
Calories: 357kcal
Ingredients
- 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
Instructions
- 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.
Notes
- 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.
Nutrition
Calories: 357kcal | Carbohydrates: 30g | Protein: 30g | Fat: 13g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 80mg | Sodium: 1066mg | Potassium: 496mg | Fiber: 3g | Sugar: 5g | Vitamin A: 1061IU | Vitamin C: 5mg | Calcium: 206mg | Iron: 3mg