The best Taco Pasta recipe

– 1 lb (450 g) ground beef or ground turkey
– 1 small onion, diced
– 1 bell pepper, diced
– 3 cloves garlic, minced
– 2 tablespoons taco seasoning
– 1 can (14.5 oz) diced tomatoes with green chilies (e.g., Rotel)
– 1 cup corn kernels (fresh, canned, or frozen)
– 1 can (15 oz) black beans, drained and rinsed
– 2 cups chicken broth or beef broth
– 1 cup salsa
– 2 cups uncooked pasta (e.g., penne, rotini, or shells)
– 1 cup shredded cheddar cheese
– 1 cup shredded Monterey Jack cheese
– 1/4 cup chopped fresh cilantro (optional)
– Salt and pepper, to taste
– Optional toppings: sour cream, sliced green onions, jalapeños, diced tomatoes, avocado


1. **Cook the Meat and Vegetables**:
– In a large skillet or Dutch oven, brown the ground beef or turkey over medium-high heat until fully cooked. Drain any excess fat.
– Add the diced onion and bell pepper to the skillet and cook until softened, about 3-4 minutes.
– Stir in the minced garlic and taco seasoning, cooking for another 1-2 minutes until fragrant.

2. **Add the Liquids and Pasta**:
– Stir in the diced tomatoes (with their juices), corn, black beans, chicken or beef broth, and salsa.
– Add the uncooked pasta to the skillet, making sure it is submerged in the liquid.

3. **Simmer**:
– Bring the mixture to a boil, then reduce the heat to low.
– Cover the skillet and simmer for about 15-20 minutes, or until the pasta is cooked and most of the liquid is absorbed. Stir occasionally to prevent sticking.

4. **Add Cheese**:
– Once the pasta is cooked, remove the skillet from the heat.
– Stir in the shredded cheddar and Monterey Jack cheeses until melted and well combined.

5. **Serve**:
– Season with salt and pepper to taste.
– Garnish with chopped fresh cilantro, if desired.
– Serve with your favorite toppings like sour cream, sliced green onions, jalapeños, diced tomatoes, or avocado.

Enjoy your delicious Taco Pasta!

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