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Taco Pasta Toss

Bring some pasta into the mix next Taco Tuesday with this Taco Pasta Toss that has all of the flavors of tacos in a family friendly pasta dish.

Prep Time
15 mins
Cook Time
15 mins
Total Time
30 mins
Servings: 4 servings
Course: Main Course

Ingredients

  • 1 pound penne pasta
  • 1 tablespoon extra virgin olive oil
  • 1 pound ground beef
  • 1 large onion chopped
  • 1 large jalapeño halved, seeded and minced (reduce amount added for less heat)
  • 4 cloves garlic finely chopped
  • 2 tablespoons chili powder
  • 1 tablespoon ground coriander
  • 1 1/2 teaspoons ground cumin
  • 1/4 cup tomato paste
  • 1 1/2 cups chicken or beef stock
  • 2 cups shredded cheddar or monterey jack
  • 2 small plum tomatoes seeded and chopped
  • 1/4 head iceberg lettuce or 1/2 small heart of romaine lettuce chopped
  • 1 avocado diced
  • a handful of cilantro leaves

Instructions

    Cup of Yum
  1. Bring a large pot of water to a boil, then generously salt it. Add the pasta and cook according to the package directions. Return the pasta to the pot.
  2. Meanwhile, heat the olive oil in a large skillet over medium-high heat. Add the ground beef and cook until browned, breaking it up as it cooks, about 5 minutes.
  3. Reserve 1/4 of the onion, and add the remaining 3/4 to the ground beef along with the jalapeno, garlic, chili powder, coriander and cumin. Season with salt and pepper. Cook until the onion is softened, about 7 minutes. Stir in the tomato paste and let it cook for an additional minute, then stir in the stock.
  4. Add the beef mixture to the pasta and toss to combine. Pour the mixture into a large serving dish, and top with the cheese. Tent with a piece of foil and allow the cheese to melt, about 1 minute.
  5. Top each serving with the reserved onion, tomatoes, lettuce, avocado and cilantro.

Notes

  • recipe source: Every Day with Rachael Ray March 2010