Introduction:
Taco Pasta is a delightful fusion of two beloved dishes—tacos and pasta! This one-pot meal is bursting with bold flavors and is incredibly easy to make, making it a perfect weeknight dinner. Whether you’re feeding a family or just looking for a quick meal, Taco Pasta is sure to please with its creamy, cheesy goodness and zesty taco seasoning.
Inspiration Behind the Recipe:
Inspired by the love for both tacos and pasta, this dish brings together the best of both worlds. It’s a fun and creative way to enjoy the flavors of taco night without the fuss of assembling individual tacos.
Ingredients Breakdown:
- 1 pound ground beef (or turkey)
- 12 ounces rotini or penne pasta
- 1 small onion (chopped)
- 2 cloves garlic (minced)
- 1 packet taco seasoning (about 1 ounce)
- 1 can (15 ounces) diced tomatoes (with green chilies, undrained)
- 2 cups beef or chicken broth
- 1 cup shredded cheddar cheese (plus extra for topping)
- 1/2 cup sour cream (optional)
- 1 tablespoon olive oil
- Salt and pepper to taste
- Fresh cilantro (for garnish, optional)
Step-by-Step Recipe:
- Cook the Pasta:
- In a large pot, bring salted water to a boil. Add the pasta and cook according to package instructions until al dente. Drain and set aside.
- Brown the Meat:
- In the same pot, heat olive oil over medium heat. Add the chopped onion and garlic, cooking until softened (about 3 minutes).
- Add the ground beef and cook until browned, breaking it apart with a spatula (about 5-7 minutes). Drain excess fat if necessary.
- Season the Meat:
- Stir in the taco seasoning, diced tomatoes (with their juices), and broth. Bring the mixture to a simmer.
- Combine Pasta and Cheese:
- Add the cooked pasta to the pot and stir to combine. Reduce heat to low and mix in the shredded cheddar cheese until melted and creamy. Add sour cream if desired for extra creaminess.
- Season and Serve:
- Taste and season with salt and pepper as needed. Garnish with extra cheese and chopped cilantro if desired. Serve warm.
Tips for the Perfect Taco Pasta:
- Make it Spicy: Add jalapeños or red pepper flakes to kick up the heat.
- Use Different Proteins: Ground chicken or plant-based meat alternatives can be used for a different flavor.
- Customize the Cheese: Try mixing in different cheeses like pepper jack for a spicy twist or cream cheese for extra creaminess.
Variations and Customizations:
- Vegetable Taco Pasta: Add black beans, corn, or bell peppers for added nutrition and flavor.
- One-Pot Variation: Skip draining the pasta; simply add a little extra broth and cook the pasta directly in the sauce for a one-pot meal.
- Taco Pasta Bake: Transfer the mixture to a baking dish, top with more cheese, and bake at 350°F (175°C) until bubbly and golden.
Health Considerations and Nutritional Value:
- Low-Carb Option: Substitute pasta with zucchini noodles or spaghetti squash for a low-carb version.
- Healthy Fats: Use lean ground beef or turkey and low-fat cheese and sour cream to make it healthier.
FAQ:
What can I use instead of ground beef?
Ground turkey, chicken, or even lentils can be used as alternatives for a lighter or vegetarian option.
Can I make Taco Pasta ahead of time?
Yes, you can prepare it in advance. Just store it in the refrigerator for up to 3 days. Reheat on the stovetop, adding a splash of broth to loosen it up.
Can Taco Pasta be frozen?
Yes, you can freeze Taco Pasta. Allow it to cool completely, then store in a freezer-safe container for up to 3 months. Thaw overnight in the refrigerator before reheating.
Taco Pasta
Ingredients
- 1 pound lean ground beef or ground turkey
- 8-12 ounces medium pasta shells or any other short pasta shape, about 3-4 cups dry
- 1 small onion chopped (about 1 cup)
- 1 clove garlic minced
- 1 14-ounce can diced tomatoes with mild green chilies, drained (use plain diced tomatoes if making this for kids)
- 1 packet taco seasoning about 4 tablespoons
- 3 ounces cream cheese
- 1/2 cup sour cream
- 1/4 cup chopped cilantro
- Salt and pepper
Instructions
- Cook the Pasta: In a large pot of salted water, cook the pasta according to the package directions. Drain, reserving 1/2 cup of pasta water, and set aside.
- Cook the Meat: While the pasta cooks, heat a large skillet over medium-high heat. Add the ground meat and cook until browned and no longer pink. A few minutes before the meat is done, add the chopped onion. Once the meat is fully cooked, add the garlic and cook for another 30 seconds until fragrant.
- Add Tomatoes and Seasoning: Stir in the diced tomatoes and taco seasoning. Let the mixture simmer over medium heat for 3-5 minutes.
- Make the Sauce: Add the cream cheese, sour cream, and reserved pasta water. Stir until the cream cheese is melted and the sauce is well blended. Season with salt and pepper to taste. Simmer for 3-5 minutes on medium-low heat to reduce the sauce if it’s too thin.
- Combine with Pasta: Gradually add the cooked pasta to the meat mixture, stirring to coat. You may not need all of the pasta. Adjust the amount to your preference.
- Garnish and Serve: Toss in the chopped cilantro just before serving to add freshness and color. Serve with a green salad on the side.
