Taco Pasta
Taco Pasta is the perfect fusion dish that combines the wonderful flavors of a classic taco with the comforting heartiness of pasta. This recipe is not only simple to prepare but also incredibly satisfying, making it an ideal meal for busy weeknights or casual gatherings with friends and family. The beauty of Taco Pasta lies in its versatility; you can customize it to suit your taste buds, whether you prefer it spicy, cheesy, or loaded with toppings. Let’s dive into this delightful recipe that will quickly become a family favorite.
Why I Love This Recipe
One of the reasons I adore Taco Pasta is its ease of preparation. It comes together in just one pot, which means less time spent washing dishes and more time enjoying your meal. The combination of lean ground turkey or beef with pasta shells creates a filling and nutritious dish that doesn’t skimp on flavor. The spices blend perfectly with the creamy cheese and zesty toppings, making each bite a flavor explosion. Plus, it’s a fantastic way to sneak in some extra veggies if you choose to add them. Taco Pasta is not just a meal; it’s an experience that brings everyone together.
Ingredient Checklist
- 1/2 tablespoon olive oil
- 1 small onion, chopped
- 1 pound lean ground turkey or ground beef
- 3 cloves garlic, minced
- 8 oz tomato sauce
- 1/4 cup water
- 1 tablespoon ground chili powder
- 2 teaspoons ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 4 oz mild green chiles
- 10 ounces medium pasta shells
- 1 1/2 cups shredded Mexican blend cheese or cheddar cheese
- Toppings: extra cheese, sour cream, sliced green onions, sliced black olives, cilantro, pico de gallo or salsa, avocado, jalapeño slices
Equipment & Tools
- Large pot or Dutch oven: For cooking the Taco Pasta in one pot.
- Wooden spoon or spatula: For stirring and mixing ingredients.
- Measuring cups and spoons: To accurately measure your ingredients.
- Knife and cutting board: For chopping the onion and garlic.
- Colander: To drain the pasta once cooked.
Method: Taco Pasta
Step 1: Sauté Aromatics
In a large pot or Dutch oven, heat the olive oil over medium heat. Add the chopped onion and sauté for about 3-4 minutes until it becomes translucent. Stir in the minced garlic and cook for an additional minute, letting the aroma fill your kitchen.
Step 2: Brown the Meat
Add the lean ground turkey or beef to the pot. Use a wooden spoon to break it apart as it cooks. Brown the meat for about 5-7 minutes until fully cooked and no longer pink. Drain any excess fat if necessary.
Step 3: Add the Flavor
Once the meat is browned, stir in the tomato sauce, water, ground chili powder, ground cumin, smoked paprika, dried oregano, kosher salt, and black pepper. Mix everything together until well combined.
Step 4: Incorporate Green Chiles
Fold in the mild green chiles, adding a delightful zing to the mixture. Allow the mixture to simmer for about 2-3 minutes so the flavors can meld together.
Step 5: Cook the Pasta
Add the medium pasta shells to the pot, stirring to combine. Pour in enough water to cover the pasta by about an inch. Bring the mixture to a boil, then reduce the heat to low. Cover the pot and let it simmer for about 10-12 minutes, or until the pasta is al dente, stirring occasionally.
Step 6: Cheese It Up
Once the pasta is cooked, remove the pot from heat and stir in the shredded Mexican blend cheese or cheddar cheese until melted and creamy. If you love cheese, feel free to add even more for that gooey goodness!
Step 7: Serve with Toppings
Spoon the Taco Pasta into bowls and let everyone customize their servings with toppings like extra cheese, sour cream, sliced green onions, sliced black olives, fresh cilantro, pico de gallo or salsa, avocado, and jalapeño slices. The toppings are where the magic happens, so let your creativity shine!
Dietary Customizations
- For a vegetarian option, substitute the meat with lentils or a plant-based meat alternative.
- For a lighter version, use whole wheat or gluten-free pasta.
- Add more veggies like bell peppers, zucchini, or spinach to boost nutrition.
- Adjust the spice level by using mild or hot spices according to your preference.
Testing Timeline
This Taco Pasta recipe can be prepared in roughly 30-40 minutes, making it a perfect weeknight meal. You can get it on the table quickly, allowing you to enjoy a hearty dish without spending hours in the kitchen.
Storage & Reheat Guide
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, simply microwave individual portions or warm it on the stovetop over medium heat, adding a splash of water or broth to revive the creamy texture. This dish also freezes well for up to 3 months; just thaw in the refrigerator overnight before reheating.
Common Questions
Can I use different types of meat for Taco Pasta?
Absolutely! You can use ground chicken, pork, or even a plant-based meat alternative for a vegetarian version. Each option will give a unique flavor profile to your Taco Pasta.
Is Taco Pasta kid-friendly?
Yes! The cheesy, flavorful nature of Taco Pasta tends to be a hit with kids. You can adjust the spices to make it milder if your little ones are sensitive to heat.
Can I make Taco Pasta ahead of time?
Yes! You can prepare it ahead of time and store it in the fridge. Just reheat when you’re ready to serve. This makes it a great option for meal prep or quick dinners!
What toppings do you recommend for Taco Pasta?
Some popular toppings include extra shredded cheese, sour cream, sliced green onions, black olives, fresh cilantro, avocado, and spicy jalapeño slices. Feel free to customize it according to your taste preferences!
Save & Share
If you enjoyed this Taco Pasta recipe, don’t forget to share it with your friends and family! They will love the vibrant flavors and comforting textures that this dish has to offer. Whether you post it on social media or send it through a recipe-sharing app, sharing delicious recipes is one of the best ways to connect with others.
Taco Pasta is not just about the ingredients; it’s about bringing people together around the table. So gather your loved ones, whip up this delightful dish, and create memories that will last a lifetime. Enjoy every bite of this Taco Pasta, and don’t forget to experiment with your favorite toppings!
Taco Pasta
Ingredients
Equipment
Method
- In a large pot or Dutch oven, heat the olive oil over medium heat. Add the chopped onion and sauté for about 3-4 minutes until it becomes translucent. Stir in the minced garlic and cook for an additional minute, letting the aroma fill your kitchen.
- Add the lean ground turkey or beef to the pot. Use a wooden spoon to break it apart as it cooks. Brown the meat for about 5-7 minutes until fully cooked and no longer pink. Drain any excess fat if necessary.
- Once the meat is browned, stir in the tomato sauce, water, ground chili powder, ground cumin, smoked paprika, dried oregano, kosher salt, and black pepper. Mix everything together until well combined.
- Fold in the mild green chiles, adding a delightful zing to the mixture. Allow the mixture to simmer for about 2-3 minutes so the flavors can meld together.
- Add the medium pasta shells to the pot, stirring to combine. Pour in enough water to cover the pasta by about an inch. Bring the mixture to a boil, then reduce the heat to low. Cover the pot and let it simmer for about 10-12 minutes, or until the pasta is al dente, stirring occasionally.
- Once the pasta is cooked, remove the pot from heat and stir in the shredded Mexican blend cheese or cheddar cheese until melted and creamy. If you love cheese, feel free to add even more for that gooey goodness!
- Spoon the Taco Pasta into bowls and let everyone customize their servings with toppings like extra cheese, sour cream, sliced green onions, sliced black olives, fresh cilantro, pico de gallo or salsa, avocado, and jalapeño slices.
Notes
- For a vegetarian option, substitute the meat with lentils or a plant-based meat alternative.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- This dish freezes well for up to 3 months; thaw in the refrigerator overnight before reheating.
