Description
Warm, spicy, and melting with cheese, Taco Pasta turns pantry staples into a weeknight hero with bold taco flavors and creamy sauce.
Ingredients
Scale
- 340 g (12 oz) dry short pasta (penne, rigatoni, or shells)
- 450 g (1 lb) lean ground beef (85/15)
- 1 tbsp (15 ml) olive oil
- 1 medium yellow onion, finely diced (about 150 g / 1 cup)
- 2 cloves garlic, minced (about 6 g)
- 2 tbsp (16 g) tomato paste
- 2 tsp (6 g) chili powder
- 1 tsp (3 g) ground cumin
- 1/2 tsp (1.5 g) smoked paprika
- 400 g (14 oz) canned crushed tomatoes
- 240 ml (1 cup) low-sodium beef or chicken broth
- 120 ml (1/2 cup) evaporated milk or half-and-half
- 200 g (2 cups) shredded sharp cheddar (packed)
- 1 tsp (5 g) kosher salt (adjust to taste)
- 1/4 tsp (1 g) black pepper
- 1 tbsp (15 ml) lime juice
- Optional toppings: chopped cilantro, sliced green onions, diced avocado, or a dollop of sour cream
Instructions
- Bring the pasta to a boil and cook until al dente
- Heat 1 tbsp (15 ml) olive oil over medium-high in a skillet
- Add the ground beef and cook, breaking up with a spoon, until well-browned
- Reduce heat to medium and add the diced onion
- Sauté until translucent and fragrant
- Add minced garlic and tomato paste and cook for 1 minute
- Stir in chili powder, ground cumin, and smoked paprika
- Add crushed tomatoes and broth, bring to a simmer
- Lower heat and stir in evaporated milk and shredded cheddar
- Combine pasta and finish with lime juice and optional cilantro
Notes
Option to make it vegetarian by replacing beef with lentils or tofu.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1.5 cups
- Calories: 640
- Sugar: 7g
- Sodium: 680mg
- Fat: 30g
- Saturated Fat: 12g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 56g
- Fiber: 4g
- Protein: 33g
- Cholesterol: 95mg