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Taco Pasta Recipe

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★★★★★

4.8 from 57 reviews

This Taco Pasta recipe combines the best of two beloved dishes into one hearty and flavorful meal. Ground beef is cooked with aromatic onions, garlic, and red bell peppers, then simmered with taco seasoning, tomato paste, and broth alongside tender pasta shells. Finished with melted cheddar cheese, this dish offers a comforting, cheesy twist on classic taco flavors perfect for an easy weeknight dinner.

Ingredients

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Main Ingredients

  • 1 lb. ButcherBox Ground Beef
  • 1/2 cup onion, chopped finely
  • ½ tablespoon minced garlic (about 2 cloves)
  • 2 cups red bell pepper, diced
  • 2 tablespoons taco seasoning (low sodium)
  • 3 cups medium shells pasta (about 10 oz)
  • 1 tablespoon tomato paste
  • 2 cups beef broth
  • 2 cups water
  • 1 cup shredded cheddar cheese

Instructions

  1. Prepare the pan: Spray a large pan or pot with olive oil spray and heat it over medium-high heat for 3 minutes to get it ready for sautéing.
  2. Cook the meat and vegetables: Add the ground beef, chopped onion, minced garlic, and diced red bell peppers into the hot pan. Cook for about 10 minutes until the beef is fully cooked through and no longer pink, stirring occasionally to break up the beef and evenly cook the vegetables.
  3. Add pasta and liquids: Stir in the dry pasta shells, taco seasoning, and tomato paste. Pour in the beef broth and water, then cover the pan and bring the mixture to a boil. This should take roughly 5 minutes, ensuring the pasta begins to soften.
  4. Simmer the pasta: Once boiling, remove the lid and reduce heat to medium. Cook uncovered for 10 to 12 minutes, stirring every few minutes, until the pasta is tender and the liquid has mostly evaporated or reduced to a thick sauce.
  5. Finish with cheese: Remove the pan from the heat, add the shredded cheddar cheese, and stir thoroughly until the cheese is fully melted and incorporated into the pasta, creating a creamy, cheesy texture.

Notes

  • Use low sodium taco seasoning to control the salt content.
  • To make this recipe vegetarian, substitute ground beef with plant-based ground crumbles and use vegetable broth instead of beef broth.
  • Feel free to customize by adding other vegetables like corn or black beans for added texture and nutrition.
  • Leftovers can be stored in the refrigerator for up to 3 days and reheated on the stovetop or microwave.

Keywords: taco pasta, ground beef pasta, cheesy taco pasta, weeknight dinner, one pot pasta

Find it online: https://recipeswithria.com/taco-pasta-recipe/