Tex-Mex Taco Pasta
User Reviews
0.0
0 reviews
Unrated
-
Prep Time
5 mins
-
Cook Time
5 mins
-
Total Time
30 mins
-
Servings
6
-
Calories
454 kcal
-
Course
Main Course, Lunch, Dinner
-
Cuisine
Tex-Mex
Tex-Mex Taco Pasta
Report
🌶️🧀🍅 When you need a recipe that's full of bold flavor to jazz up a pound of ground beef and pasta, this EASY one-pot taco pasta checks all the boxes and is ready in 30 minutes! Every bite of pasta is coated with two types of melted cheese, there's taco-seasoned ground beef, tomatoes, and diced green chiles making this a crave-worthy family FAVORITE that's great for busy weeknights or game day parties!
Share:
Ingredients
- 1 pound lean ground beef about 90% lean
- 1 small yellow onion diced small
- 3 to 4 cloves garlic finely minced
- 2 ½ cups reduced sodium beef broth
- one 10-ounce can Original Rotel do NOT drain (diced tomatoes with green chiles, or similar; canned petite diced tomatoes may be substituted for those avoiding spiciness)
- one 4-ounce can green chiles do NOT drain (versions may include fire-roasted, plain, mild, spicy, etc.)
- one 1-ounce packet taco seasoning any spice level that you prefer
- 8 ounces dry uncooked cavatappi, elbow macaroni, or other small-shaped pasta (see FAQs for recommended shapes)
- 1 cup shredded cheddar cheese grate your own if possible
- 1 cup shredded pepper jack cheese Monterey Jack or mozzarella may be substituted for less spiciness
- salt and pepper if desired and to taste
- Sliced jalapeno pepper optional but recommended for garnishing
- fresh cilantro finely minced; optional for garnishing
Instructions
- To a large, high-sided skillet add the ground beef, onions, and saute over medium-high heat for about 5 to 7 minutes to brown the beef and cook the onions; stir, flip, and crumble the beef as it cooks to ensure even cooking. Tips- If desired, add 1 tablespoon olive oil to get things going before the beef has a chance to render out its fat so it's not overly dry. I recommend approximately 90% fat ground beef. If it's fattier, you may need to drain fat from the skillet before the next step. But if it's ultra lean, flavor may be lacking.
- After the beef has cooked, add the garlic and cook for about 1 minute or until fragrant; stir nearly constantly.
- Add the beef broth, Rotel, green chiles, taco seasoning, dry pasta, and stir very well to combine. Tip - Make sure to add all the liquid from the canned goods and don't drain them. You need the liquid to cook the pasta.
- Cover the skillet with a lid, reduce the heat to medium or medium-low, and allow it to simmer for about 15 minutes, or until the pasta has been cooked to al dente. Tips - Read the FAQs in the blog post about what to do if after 15 minutes your pasta is still hard and isn't cooked through (likely add about 1/2 cup more broth or water and cook covered for a few more minutes until it absorbs and the pasta is soft) and conversely what to do if there's excess liquid after 15 minutes and the pasta is done (likely uncover the skillet and let it boil rapidly for a minute or two for some excess liquid volume to evaporate). All pasta will cook at a slightly different rate and may slightly different levels of liquid in order to soften it (but not make it soggy), so use common sense and follow my tips.
- After the pasta has cooked through, the liquid level has reduced and absorbed into the pasta, turn off the heat, add the cheeses, and stir to combine. The carryover heat from the hot ingredients will melt the cheese.
- Taste, and as desired, add salt and pepper, to taste. I suggest about 1 teaspoon or each, but it will vary depending on your preferences and how salty or not the beef broth you used was. Tip - If you like spicier dishes, now is a great time to add about 1 tsp dried red chili flakes, and/or a pinch of cayenne pepper if you want it to become much spicier.
- Optionally and to taste, garnish with jalapeno pepper slices, fresh cilantro, cherry tomatoes, or as desired and serve immediately.
Notes
- Storage - Leftovers will keep airtight in the fridge for up to 5 days or in the freezer for up to 3 months. Reheat gently in the microwave, or as desired. Note that as leftovers sit in the fridge, they'll seem drier. This is because the pasta will continue to absorb the broth and liquids present, the flavor won't change, but if you want it a bit moister, add a splash of broth before reheating your leftovers or sprinkle some cheese on top and stir that in to melt it.
- Storage
- - Leftovers will keep airtight in the fridge for up to 5 days or in the freezer for up to 3 months. Reheat gently in the microwave, or as desired. Note that as leftovers sit in the fridge, they'll seem drier. This is because the pasta will continue to absorb the broth and liquids present, the flavor won't change, but if you want it a bit moister, add a splash of broth before reheating your leftovers or sprinkle some cheese on top and stir that in to melt it.
- Recipe is adapted from my 30-Minute Southwestern Pasta and Ground Beef Skillet and my One Pot Beef Taco Pasta recipe and is a hybrid of the two.
Nutrition Information
Show Details
Serving
1
Calories
454kcal
(23%)
Carbohydrates
17g
(6%)
Protein
37g
(74%)
Fat
26g
(40%)
Saturated Fat
15g
(75%)
Polyunsaturated Fat
1g
Monounsaturated Fat
8g
Trans Fat
0.3g
Cholesterol
119mg
(40%)
Sodium
611mg
(25%)
Potassium
1027mg
(29%)
Fiber
0.3g
(1%)
Sugar
15g
(30%)
Vitamin A
687IU
(14%)
Vitamin C
5mg
(6%)
Calcium
632mg
(63%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 454 kcal
% Daily Value*
| Serving | 1 | |
| Calories | 454kcal | 23% |
| Carbohydrates | 17g | 6% |
| Protein | 37g | 74% |
| Fat | 26g | 40% |
| Saturated Fat | 15g | 75% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 8g | 40% |
| Trans Fat | 0.3g | 15% |
| Cholesterol | 119mg | 40% |
| Sodium | 611mg | 25% |
| Potassium | 1027mg | 22% |
| Fiber | 0.3g | 1% |
| Sugar | 15g | 30% |
| Vitamin A | 687IU | 14% |
| Vitamin C | 5mg | 6% |
| Calcium | 632mg | 63% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
0.0
0 reviews
Unrated
Other Recipes
You'll Also Love
