Taco Pasta Recipe

This taco pasta mash-up is totally my comfort food go-to because it’s ridiculously easy to whip up, even after a long day, and it’s packed with flavor from the taco seasoning and salsa. Plus, I love how it transforms basic pantry and freezer staples like black beans and corn into something extra amazing, and who can resist all that melty cheddar goodness?

Pasta Taco merges the cozy contentment of pasta with the rich tastes of tacos. I adore using rotini to capture the creamy combination of cheddar cheese and seasoned ground beef.

Toss in a can of black beans and some corn to turbocharge the fiber and protein quotient of this dish. Top with fresh cilantro, and you’ve got a taco-flavored pasta dish that’s utterly unique and delicious.

Ingredients

Pasta:
An excellent source of carbohydrates; it supplies energy.

Ground Beef:
High in protein, it contributes a delightful taste.

Onion:
Supplies sweet aromatics, with high levels of antioxidants.

Black Beans:
Full of fiber, promotes digestive health.

Cheddar Cheese:
Imparts a creamy richness, is a major source of calcium.

Salsa:
Provides a tangy taste, usually with few calories.

Ingredient Quantities

• 8 oz pasta (such as rotini or penne)
• 1 lb ground beef
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 packet taco seasoning (about 1 oz)
• 1 cup salsa
• 1 cup canned black beans, drained and rinsed
• 1 cup frozen corn
• 1 1/2 cups shredded cheddar cheese
• 1/4 cup fresh cilantro, chopped (optional)
• Salt and pepper, to taste
• 1/2 cup sour cream (optional, for serving)

Instructions

1. Prepare the pasta in accordance with the package directions until it reaches an al dente texture. Drain it well and keep it aside.

2. In a big skillet on medium heat, brown the beef. Drain and dispose of any excess fat.

3. Add the beef to the skillet. Then add the chopped onion and minced garlic. Sauté until the onion is soft and translucent, about 3-4 minutes.

4. Incorporate the taco seasoning and make certain that the beef mixture is uniformly coated.

5. In the skillet, combine the salsa, black beans, and frozen corn. Stir and cook for 3-4 minutes until everything is heated through.

6. The pasta that has had its water drained from it should go back into the skillet and be mixed well with the beef and vegetable mixture.

7. Take the skillet off the heat and distribute the shredded cheddar cheese evenly over the top. Put the lid on and let the cheese melt to the desired consistency. This should take 2-3 minutes.

8. Add salt and pepper to taste.

9. If you are using cilantro, chop it and mix it in. Or you can leave it out entirely and just sprinkle it on top.

10. Warm the taco pasta and serve. Top with sour cream, if you like. Enjoy!

Equipment Needed

1. Large pot
2. Colander
3. Large skillet with lid
4. Wooden spoon or spatula
5. Knife
6. Cutting board
7. Measuring cups
8. Measuring spoons

FAQ

• Can I use a different type of pasta?Indeed, fusilli, farfalle, or macaroni can serve as other types of pasta to use in this dish. Be sure to cook whichever pasta you choose to the al dente stage, as dictated by the package instructions.
• Is there a vegetarian version of this recipe?It can be made vegetarian by leaving out the ground beef and adding more beans or a meat substitute, such as tofu crumble or tempeh, for protein.
• Can I prepare this dish in advance?Certainly, the dish can be readied in advance and kept in an airtight container in the fridge for up to 3 days. All that is necessary before serving is to reheat it.
• What other toppings can I add?To add extra flavor and freshness, one can add avocado slices, diced tomatoes, sliced jalapeños, or a squeeze of lime.
• Is there a way to reduce the spice level?Employ medium salsa and decrease the quantity of taco seasoning. It is also permissible to omit the jalapeños if they are being used as a topping.
• Can this be made gluten-free?Yes, you can enjoy this dish without gluten by using gluten-free pasta and ensuring that the taco seasoning and other ingredients are gluten-free.
• How can I make it creamier?The dish can be enhanced with cream in two optional forms. One way is to stir in sour cream just before serving. The other way is to add cream cheese during the cooking process.

Substitutions and Variations

Beef that has been grounded: Use turkey that has been grounded, chicken that has been grounded, or grounded “meat” that is plant-based for a vegetarian alternative.
Salsa: For a milder version, substitute with canned diced tomatoes or tomato sauce mixed with taco seasoning.
Use Monterey Jack or a Mexican cheese blend; they’re different flavor profiles compared to Cheddar.
Cilantro: Replace it with parsley, or leave it out if you want something other than cilantro.
Black beans: Replace with kidney beans or pinto beans for a variation.

Pro Tips

1. Toast the Taco Seasoning: Before adding the taco seasoning to the beef mixture, you can briefly toast it in the skillet for about 30 seconds to enhance its flavor. This will release the spices’ oils, making the dish more aromatic.

2. Customize the Heat: Adjust the level of spiciness by choosing a mild, medium, or hot salsa. You can also add chopped jalapeños or a pinch of red pepper flakes for an extra kick if desired.

3. Layer Cheese: For a gooey, cheesy texture throughout the dish, consider stirring in half of the cheddar cheese with the pasta, and then sprinkle the remaining half on top before covering the skillet to melt it.

4. Enhance with Lime: Squeeze fresh lime juice over the finished dish just before serving. This adds a bright, citrusy note that complements the flavors of the taco pasta.

5. Pasta Water Boost: Reserve a small amount of pasta cooking water before draining. If you find the mixture too thick, a splash of this starchy water can help create a creamier sauce that binds the ingredients together.