Beefy Taco Pasta (Printable Version)
Ground beef, pasta, and taco spices come together in one pan for an easy, cleanup-free dinner that's perfect for families.
# Ingredients:
→ Main Ingredients
01 -
1 cup shredded cheese (choose cheddar, Monterey Jack, or a Mexican blend)
02 -
8 ounces pasta (225g—options: penne, rotini, or shells)
03 -
1 pound ground beef (450g)
04 -
1 can diced tomatoes (14.5 ounces)
05 -
1 cup tomato sauce
06 -
2 tablespoons taco seasoning
07 -
2 cups beef broth or water
→ Optional Ingredients
08 -
Minced garlic, 2 cloves
09 -
1 tablespoon olive oil
10 -
¼ cup bell peppers or jalapeños, diced
11 -
½ cup black beans
12 -
½ cup corn kernels
→ For Garnish (Optional)
13 -
Sour cream
14 -
Green onions, sliced
15 -
Chopped cilantro
# Steps:
01 -
On medium heat, warm a large pot or deep pan. Add 1 tablespoon of oil and minced garlic for extra taste (optional). Toss in the ground beef, breaking it up as it cooks. Let it brown completely and, if needed, remove extra grease.
02 -
Pour the taco seasoning over the cooked beef. Stir everything so the flavors blend with the meat evenly.
03 -
Add diced tomatoes, tomato sauce, and beef broth (or water). Toss in the dry pasta, making sure the noodles are covered by the liquid.
04 -
Bring the pot to a boil, turn down the heat to low, then cover. Let the food cook for about 10–12 minutes. Give it a stir a few times to keep the pasta from sticking to the bottom.
05 -
Once the pasta is soft and most of the sauce thickens, turn the heat to low. Mix in the shredded cheese until it melts and turns smooth.
06 -
Take the pot off the heat and add your favorite toppings. You can use green onions, sour cream, or some chopped cilantro. Serve it while it's hot!
# Notes:
01 -
For a more filling version, toss in black beans and corn when you add liquids.
02 -
Want extra heat? Include diced jalapeños or a splash of hot sauce.
03 -
Works perfectly for meal prep—stored leftovers reheat beautifully.
04 -
Mix your own taco spices at home for a unique twist!