Taco Pasta
A cozy and quick dish that combines the flavors of tacos with the comfort of pasta, perfect for family dinners.
Ingredients
Main Ingredients
- 1 lb ground beef (or turkey for a leaner option) Can substitute with ground turkey or plant-based crumbles.
- 12 oz pasta (any shape) Shells or rotini are recommended.
- 1 can (15 oz) black beans, rinsed and drained
- 1 can (15 oz) diced tomatoes with green chilies Include the juice.
- 1 packet taco seasoning Store-bought or homemade.
- 2 cups chicken or vegetable broth Adjust based on needed consistency.
- 1 cup shredded cheese (cheddar or Mexican blend) For a dairy-free version, substitute with a nut-based alternative.
Optional Toppings
- sour cream For serving.
- chopped cilantro For serving.
- diced avocado For serving.
- jalapeños For serving.
Instructions
Cooking the Meat
- In a large pot over medium heat, crumble the ground beef and cook until browned, about 5-7 minutes. Season it with a pinch of salt and pepper.
Combining Ingredients
- Pour in the uncooked pasta, black beans, diced tomatoes (with the juice!), taco seasoning, and broth. Stir well to combine.
Simmering
- Bring to a boil, then reduce heat to low. Cover and let it simmer for about 10-12 minutes, stirring occasionally, until the pasta is cooked through.
- Add more broth if it looks too dry.
Cheesy Goodness
- Once the pasta is cooked, sprinkle in the shredded cheese and mix until melted and gooey.
Serving
- Dish out your Taco Pasta into bowls and set out an array of toppings for everyone to customize their own.
Notes
Can add chopped bell peppers, corn, or zucchini for extra nutrition. For a creamy version, stir in cream cheese or Greek yogurt before serving. Store leftovers in an airtight container for up to 3 days.