Taco Pasta
Creamy, hearty, and packed with Mexican flavor, this ground beef taco pasta is ready in under 30 minutes!
Ingredients
- 1 pound lean ground beef
- 1 onion diced
- 2 cloves garlic minced
- 2 ¼ cups dry pasta small shells (about 8 1/2 ounces)
- 1 Tbsp beef bouillon or soup base
- 2 cups water
- 1 10 oz can Rotel
- 2 tsp worcestershire sauce
- 3 Tbsp taco seasoning
- ¼ tsp salt
- ¼ tsp black pepper
- 2 cups cheddar cheese divided (about 5 ounces)
Instructions
- Cook hamburger and onion in a large, deep skillet over medium high heat until the meat is browned. Drain off any fat.
- Add garlic and saute for another minute, just until fragrant.
- Add the pasta shells (dry), bouillon, water, rotel, worcestershire sauce, taco seasoning, salt, and pepper. Bring mixture to a boil.
- Reduce heat to medium or medium low. Cover the skillet and cook for about 8 minutes, or until the pasta is tender, stirring occasionally.
- Add about 1/2 cup of the cheese, stir until melted.
- Sprinkle the rest of the cheese over the top. Turn to low, cover the skillet, and cook for 3-5 minutes or until the cheese is melted.
- Serve with desired toppings. We love tomatoes, bell peppers, green onions, olives, avocados, and sour cream.
Notes
-You can use 2 cups of beef broth in place of the bouillon and water.
Nutrition
Serving: 1gCalories: 476kcalCarbohydrates: 46gProtein: 33gFat: 18gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 0.3gCholesterol: 85mgSodium: 750mgPotassium: 557mgFiber: 3gSugar: 4gVitamin A: 558IUVitamin C: 7mgCalcium: 312mgIron: 3mg
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