Happy Winter! It was a high of 0 degrees at the house yesterday. Today is a heat wave up to 8 degrees! We are hitting records in Missouri, so I hope everyone is safe and warm.
One of our repeat family dinners is Taco Pasta! It is so easy to make and leaves everyone wanting more. Most pantries have these staples, so it’s an easy meal when nothing else is coming together.
There are so many different combinations depending on what you have in the pantry! You can use any type of pasta you want. Rotini and shells work nicely to hold the taco flavors. You can use ground beef, ground chicken or ground turkey. You can use Rotel (tomatoes and green chilis) or a milder can I found is diced tomatoes with lime and cilantro. You could use different cheeses as well including Velveeta, Monterey jack, Mexican blend, and cotija cheese.
Taco Pasta
Ingredients
- 1 lb. ground beef or ground turkey 85% or higher
- 1 medium yellow onion diced small
- 2 cloves garlic minced
- 1 oz. taco seasoning (or 2T taco seasoning)
- 2 Tb tomato paste
- 2 cups beef broth
- 1 cup milk
- 8 oz. rotini or shell pasta
- 1 can diced tomatoes with green chilis or lime/cilantro 10-12 ounces
- 1 cup shredded cheddar cheese
Instructions
- In a large 12" skillet with tall sides, cook the ground meat and onion on medium to medium-high until browned. Add the taco seasoning, tomato paste and garlic. Cook another 1-2 minutes.
- Set aside the meat/onion mixture onto a plate or plate with paper towel.
- Into the empty skillet, add the broth and milk. Cook on medium or medium-high until it boils. Add the pasta and cover with the lid. Make sure the pasta is touching some liquid and put the lid on. Cook pasta per the directions on the box (about 8 minutes). Bring heat down to medium-low or at a simmer. Stir 1-2 times while simmering. Test a noodle first to make sure the batch is cook before moving to the next step.
- Add the meat mixture and tomatoes to the pasta. Heat through for 5 minutes. Top with shredded cheddar cheese.
- Eat while warm. Enjoy!
Notes
