So maybe taco pasta is a culinary fusion I’d never tried before. But both my children love tacos (well tacos with just meat and cheese) and both my children love pasta. So the other day I decided to make a cheesy taco pasta. I mean why not? I had all the ingredients for tacos so I decided to make some taco meat, throw in some Rotel (tomatoes and green chiles), pasta, and add cheese and onions. You could really throw pretty much anything in there…I considered adding lettuce and crumbled tortilla chips, but my kids hate lettuce and the more taco-like I made the pasta, the less chance I had of getting everyone to eat it. Sometimes, keeping it simple really is best. Here’s what I did.
Start by browning the ground beef in a large skillet with some olive oil. My original idea was to make the entire pasta dish in the large skillet, but that really didn’t work out.
Drain the fat. Add chili powder, cumin, paprika, salt, pepper and garlic powder. Mix well to season the meat.
Add can of Rotel (drained). Mix well to combine. Transfer to a large serving bowl. Meanwhile, boil pasta to al dente. Drain.
Add cooked noodles to meat and tomatoes. Mix well.
Add shredded cheese and mix to combine. I used a whole bag of shredded cheese.
Add green onions.
Serve and enjoy!
1 1/2 lb ground beef
1 Tablespoon chili powder
1 Tablespoon cumin
1 teaspoon paprika
1/2 teaspoon salt (more if desired)
1/2 teaspoon pepper
1/2 teaspoon garlic powder
1 can of Rotel (tomatoes and green chiles)
16 oz corkscrew pasta (or any other shape)
16 oz shredded cheese (any kind…cheddar, monterey jack, etc)
6 green onions, diced
In a large skillet, brown the ground beef with a little olive oil. Drain fat. Add chili powder, cumin, paprika, garlic powder, salt and pepper. Mix well to season the meat. Add can of Rotel, drained. Mix well to combine and then transfer to a serving dish. Meanwhile, cook pasta to al dente. Drain and add to the meat mixture. Add shredded cheese and green onions and mix well.
Serve and enjoy!