Description
A delicious and easy taco pasta recipe that’s sure to please!
Ingredients
Scale
- ½ lb small shell pasta
- 1 tablespoon taco seasoning
- 1 lb lean ground beef
- 1 cup cheddar cheese
- 2 tablespoons butter
- 1 large onion (finely chopped)
- 4 garlic cloves (finely chopped)
- 1 chicken stock pot
- ⅓ cup tomato paste
- 1 red jalapeno
- Salt and black pepper to taste
- ½ cup green onions (spring onion) (chopped)
Instructions
- Brown the beef: Melt the butter in a skillet on medium-high heat. Add the chopped onions and saute until translucent, soft, and fragrant.
- Add the ground beef, break it up in the skillet, and cook until it starts turning brown. Season with taco seasoning, add chopped garlic and jalapeno and stir to combine. Cook until the beef is no longer pink and completely browned. Add tomato paste, chicken stock pot, salt, and black pepper, and stir to combine.
- Cook the pasta: Add the dried pasta to the beef and cover it with water. Stir to combine and bring to a boil. Let it simmer for 10-12 minutes, stirring occasionally until the pasta is fully cooked so that it doesn’t stick together or burn at the bottom.
- Lastly, taste and adjust the seasoning (salt & black pepper) accordingly. Add chopped spring onions, and then top the pasta with the shredded cheese. Place the lid back on and let the cheese melt into the pasta (2 minutes tops). Serve the pasta in bowls and garnish with chopped green onions and more cheese, with a side of garlic bread or salad if desired. Enjoy.
Notes
- This dish is great for serving a crowd and can easily be adjusted for more servings.
- Feel free to add more vegetables or spices according to your taste.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1 bowl
- Calories: 600
- Sugar: 3g
- Sodium: 800mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 3g
- Protein: 35g
- Cholesterol: 100mg