Taco Pasta Recipe
Easy Taco Pasta is the best one pan dinner! Healthy, cheesy, and delicious, this recipe for taco pasta is great for a quick 30 minute dinner.
Servings: 4 2 cup servings
Calories: 586kcal
Ingredients
- 1 lb. ButcherBox Ground Beef
- 1/2 cup onion chopped finely
- ½ tablespoon minced garlic (2 cloves)
- 2 cups red bell pepper diced
- 2 tablespoons taco seasoning low sodium
- 3 cups medium shells pasta 10 oz
- 1 tablespoon tomato paste
- 2 cups beef broth
- 2 cups water
- 1 cup shredded cheddar cheese
Instructions
- Spray a large pan or pot with olive oil spray. Heat the pan over medium-high heat for 3 minutes.
- Add ground beef, onion, garlic and bell peppers in the pan. Cook for 10 minutes or until beef is cooked through and no longer pink.
- Add the dry pasta, taco seasoning, tomato paste, broth, and water to the pan. Stir together. Cover the pan and bring to a boil. It should take about 5 minutes to come to a boil.
- Once boiling, remove the cover from the pan and reduce the heat to medium. Stir every few minutes for 10-12 minutes or until pasta is cooked and liquid has reduced.
- Move the pan off the heat and add in shredded cheese. Stir until combined and melted.
Video
Notes
Tips for this recipe:
- Storage: This taco pasta will last in the refrigerator for up to 4 days in an airtight container.
- Use other pasta shapes: Rotini, penne or farfalle all work in this recipe.
Nutrition
Serving: 2cups pasta | Calories: 586kcal | Carbohydrates: 51g | Protein: 36g | Fat: 22g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 102mg | Sodium: 376mg | Potassium: 685mg | Fiber: 4g | Sugar: 5g | Vitamin A: 1480IU | Vitamin C: 50mg | Calcium: 239mg | Iron: 4mg
