Taco Pasta
User Reviews
5
3 reviews
Excellent
Taco Pasta
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Try making Taco Pasta for taco night for a fun twist on a classic meal! It’s cheesy, flavorful, and so easy to make. You can enjoy it on a busy weeknight or a laid-back weekend.
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Ingredients
- 16 ounces shell pasta
- 1 pound ground beef lean
- 4 cups beef broth
- 16 ounces salsa
- 10 ounces corn frozen
- 15 ounce black beans drained, canned
- 1 red bell pepper chopped
- 1 ounce taco seasoning envelope
- 2 cups cheddar cheese shredded
- scallions for garnish
- sour cream
- tomato
Instructions
- Brown and drain your ground beef and place into the slow cooker.
- Add in your beef broth, salsa, frozen corn, beans, bell pepper and taco seasoning. Stir to combine.
- Cover and cook on low for 4-6 hours.
- 30 minutes before serving add in the pasta and stir to cover.
- Cook for 30 more minutes or until the pasta is cooked through.
- Stir in 1 cup of cheese.
- Top with the remaining cheese. Garnish with your favorite taco toppings.
Nutrition Information
Show Details
Calories
415kcal
(21%)
Carbohydrates
33g
(11%)
Protein
34g
(68%)
Fat
18g
(28%)
Saturated Fat
9g
(45%)
Polyunsaturated Fat
1g
(6%)
Monounsaturated Fat
5g
(25%)
Trans Fat
0.3g
(15%)
Cholesterol
85mg
(28%)
Sodium
2044mg
(85%)
Potassium
971mg
(21%)
Fiber
9g
(36%)
Sugar
5g
(10%)
Vitamin A
1809IU
(36%)
Vitamin C
34mg
(38%)
Calcium
332mg
(33%)
Iron
5mg
(28%)
Nutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 415 kcal
% Daily Value*
| Calories | 415kcal | 21% |
| Carbohydrates | 33g | 11% |
| Protein | 34g | 68% |
| Fat | 18g | 28% |
| Saturated Fat | 9g | 45% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 5g | 25% |
| Trans Fat | 0.3g | 15% |
| Cholesterol | 85mg | 28% |
| Sodium | 2044mg | 85% |
| Potassium | 971mg | 21% |
| Fiber | 9g | 36% |
| Sugar | 5g | 10% |
| Vitamin A | 1809IU | 36% |
| Vitamin C | 34mg | 38% |
| Calcium | 332mg | 33% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
3 reviews
Excellent
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