Taco Pasta

A quick and easy one-pot Taco Pasta Recipe made with seasoned ground beef, tomatoes, chiles, pasta, and cheese. On the table, in less than 30 minutes, this dish is always a hit!

Course main meal beef

Cuisine American

Keyword cheesy taco pasta, how to make taco pasta, taco pasta recipe

Prep Time 5

Cook Time 25

Servings servings

Calories 639kcal

Author Beth Pierce

Ingredients

1 lb. ground beef
1 medium onion finely chopped
2 cloves garlic minced
1 (14.5 ounce) can fire roasted diced tomatoes
1 (4 ounce) can green chiles drained
¼ cup taco seasoning
2 cups low sodium beef broth
8 ounces medium shell pasta
kosher salt and fresh ground black pepper
1 cup shredded cheddar cheese
1 cup shredded Monterey Jack
2 tablespoons chopped fresh cilantro

Instructions

In a large pot over medium heat, brown the ground beef. Halfway through the browning process, add the onion. Cook until the beef is brown and the onions are soft. Add the garlic and cook for 1 minute, stirring frequently. Drain any excess grease.
Add the fire-roasted diced tomatoes, green chiles, taco seasoning, beef broth, and pasta. Bring the mixture to a gentle boil. Reduce the heat and simmer until the pasta is tender. Season with salt and black pepper to taste.
Turn the heat off and stir in the cheese until melted. Sprinkle with chopped fresh cilantro. For best results, serve promptly.

Notes

Cook just until the pasta is barely tender. The residual heat will cook it a tad longer.
If you cook this only to reheat later, cook the pasta al dente.
Store leftovers in an airtight container for up to 3 days or in the freezer in an airtight container for up to 3 months. Thaw in the refrigerator before reheating.
Reheat on the stovetop on low heat or in the microwave at reduced power.

Nutrition