Cheesy Taco Pasta
A comforting and customizable dish that combines pasta, cheese, and taco flavors, perfect for busy weeknights.
Ingredients
Main Ingredients
- 8 oz Pasta (penne or rotini)
- 1 lb Ground beef or turkey (or a plant-based alternative) Can substitute with lentils or a plant-based ground meat
- 1 packet Taco seasoning Or homemade blend
- 14.5 oz can Diced tomatoes (with green chilies for extra kick)
- 1 cup Shredded cheese (cheddar or pepper jack) Experiment with different cheeses
- 1 cup Chicken or vegetable broth For cooking the pasta
- 1 cup Black beans (optional) For added protein
- Salt and pepper to taste
- Sour cream For garnish
- Chopped green onions For garnish
Instructions
Preparation
- In a large pot, bring water to a boil. Add your pasta and cook according to the package instructions until al dente. Drain and set aside.
- In the same pot, cook the ground meat over medium heat until browned. Make sure to break it into small pieces for even cooking.
- Stir in the taco seasoning and diced tomatoes, including the liquid. Mix everything well.
- Add the cooked pasta and broth into the pot with the seasoned meat. Stir until everything is well combined.
- Reduce the heat to low and add your shredded cheese. Stir until it's fully melted and creamy.
- If you're using black beans, fold them in now. Taste and adjust with salt and pepper as needed.
- Spoon into bowls and garnish with a dollop of sour cream and a sprinkle of green onions.
Notes
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave, adding a splash of broth or water to keep it moist.