Nacho Pasta
Get ready to transform your dinner routine with this bold and flavorful Nacho Pasta recipe! Combining the zesty flavors of classic nachos with the comforting texture of pasta, this dish is a fusion masterpiece. Tender penne pasta is coated in a creamy taco-seasoned sauce made with ground beef or turkey, melted cheddar cheese, and tangy diced tomatoes with green chilies. Additions like black beans, sweet corn, and optional jalapeños bring vibrant color and texture to every bite. Topped with crushed tortilla chips for the perfect crunch and fresh cilantro for a pop of freshness, this one-pot wonder is a quick 35-minute crowd-pleaser perfect for busy weeknights or casual entertaining. If you're craving a unique twist on Tex-Mex, Nacho Pasta is your next must-try recipe!
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Recipe Information
Ingredients
- 12 oz Penne pasta
- 1 lb Ground beef (or ground turkey)
- 2 tbsp Taco seasoning
- 1 15-oz can Diced tomatoes with green chilies
- 2 cups Cheddar cheese, shredded
- 4 oz Cream cheese, softened
- 0.5 cup Milk
- 1 15-oz can Black beans, drained and rinsed
- 1 cup Corn kernels, drained (canned or thawed if frozen)
- 0.25 cup Jalapeños, sliced (optional)
- 1 cup Tortilla chips, crushed
- 2 tbsp Fresh cilantro, chopped (optional)
- 1 tbsp Olive oil
- to taste Salt
- to taste Pepper
Instructions
Bring a large pot of salted water to a boil. Add the penne pasta and cook according to the package instructions until al dente. Drain and set aside.
In a large skillet, heat olive oil over medium-high heat. Add the ground beef (or turkey) and cook, breaking it apart with a spoon, until browned and fully cooked, about 5-7 minutes. Drain any excess fat.
Stir in the taco seasoning and diced tomatoes with green chilies. Mix well, reduce the heat to medium, and let it simmer for 2-3 minutes.
Add the cream cheese and milk to the skillet, stirring until the cream cheese melts and a creamy sauce forms. If the sauce is too thick, add a little more milk until desired consistency is reached.
Add the black beans and corn kernels to the skillet, stirring to combine. Cook for another 2-3 minutes until heated through.
Reduce the heat to low and stir in 1 1/2 cups of shredded cheddar cheese until melted and fully incorporated.
Gently toss the cooked pasta into the skillet with the sauce until evenly coated. Season with salt and pepper to taste.
Transfer the nacho pasta to a serving dish. Sprinkle the top with the remaining 1/2 cup of shredded cheddar cheese, crushed tortilla chips, sliced jalapeños (if desired), and fresh cilantro for garnish.
Serve immediately and enjoy this fun, hearty nacho-meets-pasta fusion!
Nutrition Facts
Calories |
729 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 43.2 g | 55% | |
| Saturated Fat | 19.8 g | 99% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 124 mg | 41% | |
| Sodium | 1126 mg | 49% | |
| Total Carbohydrate | 53.5 g | 19% | |
| Dietary Fiber | 8.6 g | 31% | |
| Total Sugars | 6.2 g | ||
| Protein | 34.2 g | 68% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 383 mg | 29% | |
| Iron | 4.5 mg | 25% | |
| Potassium | 731 mg | 16% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
