Taco Pasta
Taco Pasta combines the heartiness of classic pasta with the bold flavors of taco night, making it a perfect dish for busy weeknights.
Ingredients
Main Ingredients
- 8 oz pasta shells
- 1 lb ground beef Can swap for turkey or plant-based meat.
- 1 can diced tomatoes (14.5 oz)
- 1 packet taco seasoning
- 1 cup shredded cheese (cheddar) Can substitute for pepper jack for a spicier version.
- 1 cup beef broth
- 1 tablespoon olive oil
- Salt and pepper to taste
Instructions
Preparation
- In a large pot, heat the olive oil over medium heat.
- Add the ground beef to the pot and cook until browned, breaking it up as it cooks.
- Drain any excess fat before stirring in the taco seasoning.
- Pour in the diced tomatoes and beef broth, then add the pasta shells.
- Bring the mixture to a boil, reduce heat, cover, and let it simmer for about 10-12 minutes until the pasta is tender.
- Stir in the shredded cheese until melted and creamy.
- Season with salt and pepper to taste, then serve warm.
Notes
For best flavor, consider toppings like chopped cilantro, sliced jalapeños, or sour cream. Leftovers can be stored for up to three days in the fridge or frozen for up to three months. Remember to stir occasionally to prevent pasta from sticking.