Taco Pasta
Indulge in the bold flavors of Taco Pasta, a fusion dish that combines zesty Tex-Mex spice with creamy, cheesy comfort. Perfectly al dente pasta is tossed with a rich, taco-seasoned beef sauce featuring garlic, onion, diced tomatoes, and a touch of heavy cream for silky indulgence. A hearty blend of cheddar cheese (or Mexican cheese blend) melts seamlessly into the dish, creating an irresistibly gooey texture. Finished with fresh cilantro and customizable with additional toppings, this one-pot wonder is a family-friendly meal that’s ready in just 35 minutes. Perfect for busy weeknights, Taco Pasta brings together the best of tacos and pasta for a filling, flavorful dinner everyone will rave about! Keywords: taco pasta recipe, taco-inspired pasta, easy weeknight dinner, Tex-Mex pasta fusion, cheesy pasta dish.
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Recipe Information
Ingredients
- 12 oz Pasta (penne or rotini recommended)
- 1 lb Ground beef
- 1 tbsp Olive oil
- 1 Yellow onion, diced
- 3 Garlic cloves, minced
- 1 packet Taco seasoning
- 14.5 oz Diced tomatoes, canned (with juice)
- 2 tbsp Tomato paste
- 1 cup Chicken broth
- 1 cup Heavy cream
- 1.5 cups Cheddar cheese, shredded (or a Mexican cheese blend)
- 2 tbsp Fresh cilantro, chopped (for garnish)
- to taste Salt
- to taste Black pepper
Instructions
Bring a large pot of salted water to a boil. Cook the pasta according to the package instructions until al dente. Drain and set aside.
Heat the olive oil in a large skillet or saucepan over medium-high heat. Add the diced onion and cook for 3-4 minutes until softened and translucent.
Add the minced garlic and cook for another 30 seconds until fragrant.
Add the ground beef to the skillet and cook, breaking it up with a spoon, until browned and fully cooked through, about 6-7 minutes. Drain any excess grease, if necessary.
Stir in the taco seasoning and mix to evenly coat the cooked beef.
Add the diced tomatoes (with their juice), tomato paste, and chicken broth to the skillet. Stir to combine, bringing the mixture to a gentle simmer.
Reduce the heat to low and stir in the heavy cream, allowing the sauce to thicken slightly, about 2-3 minutes.
Add the drained pasta to the skillet and toss to fully coat it in the sauce.
Stir in the shredded cheddar cheese (or Mexican cheese blend) until melted and gooey.
Season with salt and black pepper to taste, if needed.
Serve immediately, garnished with fresh chopped cilantro for a burst of freshness.
Nutrition Facts
Calories |
570 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 40.7 g | 52% | |
| Saturated Fat | 20.5 g | 103% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 121 mg | 40% | |
| Sodium | 524 mg | 23% | |
| Total Carbohydrate | 25.2 g | 9% | |
| Dietary Fiber | 2.4 g | 8% | |
| Total Sugars | 4.4 g | ||
| Protein | 24.2 g | 48% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 241 mg | 19% | |
| Iron | 3.0 mg | 17% | |
| Potassium | 439 mg | 9% | |
*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.
