Taco Pasta
This cheesy Taco Pasta is one pot and ready in 30 minutes. The pasta cooks right in the seasoned broth and enchilada sauce, so it thickens itself while you stand there, then it gets loaded with cheddar and mozzarella.
Servings: 6
Calories: 596kcal
Ingredients
- 1 pound ground beef extra lean
- 1 large onion chopped
- 2 cloves garlic minced
- 2 tablespoon taco seasoning
- 4 cups chicken broth low sodium, or beef broth
- 8 ounce pasta uncooked, such as mafalda, fusilli, rotini, penne, mini shells or elbow
- 1 cup enchilada sauce
- 1 cup Mozzarella cheese shredded
- 2 cups cheddar cheese shredded
- 1 tablespoon parsley chopped, for garnish
Instructions
- Add the ground beef to a large skillet or Dutch oven and cook over medium-high heat for 3 minutes. Add the onion, garlic and taco seasoning to it, stir and cook for an additional 5 minutes until the onion softens and becomes translucent.
- Add the chicken broth, pasta and enchilada sauce to the pot and stir well. Bring to a boil then turn down the heat to a medium and cook for about 15 minutes or until the pasta is cooked through, stirring occasionally.
- Combine the mozzarella cheese with the cheddar cheese and add about 2 cups of it to the skillet and stir it well. Turn off the heat and top with remaining cheese.
- Garnish with parsley and serve immediately.
Video
Notes
- Pasta: use a short shape. Mafalda, fusilli, rotini, penne, mini shells or elbows all work. I usually use whole wheat mafalda.
- Broth: beef broth can be used instead of chicken broth for a richer result. Use low sodium either way, since the taco seasoning and enchilada sauce both add salt.
- Too much liquid: the sauce thickens as the pasta cooks and releases starch. If it still looks loose, keep cooking and stirring for a few more minutes. Pasta shape and pan width both affect how fast it reduces.
- Add ins: chopped zucchini goes in with the onion. Corn and black beans go in with the pasta.
- Storage: keeps in an airtight container for up to 4 days in the refrigerator or 2 to 3 months in the freezer. Reheat with a splash of broth or milk.
Nutrition
Serving: 1serving | Calories: 596kcal | Carbohydrates: 38g | Protein: 35g | Fat: 34g | Saturated Fat: 16g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 11g | Trans Fat: 1g | Cholesterol: 106mg | Sodium: 879mg | Potassium: 511mg | Fiber: 3g | Sugar: 5g | Vitamin A: 905IU | Vitamin C: 4mg | Calcium: 397mg | Iron: 3mg
