Ingredients
Equipment
Method
Method: Taco Pasta
- 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.