Yield: 4 servings
Taco Pasta Recipe
This Taco Pasta is comfort food made with cheesy pasta, hearty ground beef, and seasoned with taco seasoning. It's a one-pot meal that's ready in 30 minutes.
Ingredients
- 1 tablespoon olive oil
- 1 medium onion, diced
- 1 tablespoon minced garlic
- 1 pound ground beef, or ground turkey
- 2 tablespoons taco seasoning
- 1 (10 oz) can Rotel diced tomatoes
- 2 cups chicken broth
- 8 oz pasta shells
- 2 cups shredded cheddar cheese, plus more for serving
Optional Toppings
- Shredded Cheese
- Sour Cream
- Green Onions
- Cilantro
- Avocado
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Instructions
- Heat oil in a large skillet over medium-high heat. Add the onion and sauté for 3 minutes. Then add the garlic and sauté 1 more minute.
- Add the ground meat, breaking apart the meat as it cooks, for 10 minutes. If you have a lot of excess grease, drain the grease (leaving about 1 tablespoons worth) before continuing.
- Stir in the taco seasoning, Rotel and chicken broth, stirring until combined. Add the pasta shells and stir to combine.
- Turn the heat to HIGH and bring everything to a boil. Then lower the heat to medium-low, loosely cover the pot, and simmer until the pasta is cooked through (about 12-15 minutes). Stir frequently to keep the pasta from sticking to the bottom of the pan. If needed, add a little extra broth till pasta is cooked.
- Once the pasta is cooked, immediately remove from the heat. Stir in shredded cheese and serve immediately!
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Notes
Storage: This dish is best served fresh! However, you can store leftovers, in an airtight container, in the fridge for up to 5 days. Add a splash of broth or milk when reheating to help restore creaminess.
Nutrition
Serving: 1 serving, Calories: 795kcal, Carbohydrates: 51g, Protein: 42g, Fat: 47g, Saturated Fat: 20g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 17g, Trans Fat: 1g, Cholesterol: 139mg, Sodium: 994mg, Potassium: 679mg, Fiber: 3g, Sugar: 5g, Vitamin A: 769IU, Vitamin C: 10mg, Calcium: 468mg, Iron: 4mg