Description
This Taco Pasta recipe combines the bold flavors of a classic taco seasoning with creamy cheese and tender pasta for a quick, comforting one-pan dinner. Ground beef is sautéed with onions and spices, then simmered with pasta, tomatoes, and milk, creating a rich and flavorful dish perfect for a weeknight meal.
Ingredients
Meat and Vegetables
- 1 Tbsp olive oil
- 1 cup chopped yellow onion
- 1 lb 93% lean ground beef
- Salt and black pepper, to taste
- 2 tsp minced garlic
Spices
- 1 1/2 Tbsp chili powder
- 1 1/2 tsp cumin
- 1 tsp paprika
Liquids and Canned Goods
- 1 1/4 cups low-sodium chicken broth (plus 1/4 cup more if needed)
- 2 cups whole milk
- 1 (14.5 oz) can fire roasted tomatoes, undrained
- 1 (4 oz) can mild green chilies, undrained
Pasta and Cheese
- 12 oz fusilli pasta
- 1 cup (4 oz) shredded sharp cheddar cheese (plus more for serving if desired)
Garnish
- 2 Tbsp chopped fresh cilantro or parsley (optional)
Instructions
- Sauté Onions: Heat olive oil in a 12-inch sauté pan or pot over medium-high heat. Add the chopped onion and sauté for about 4 minutes until softened.
- Cook Ground Beef: Push onions to one side of the pan and crumble the ground beef into the pan. Season lightly with salt. Let the beef cook undisturbed for 2 to 3 minutes until slightly browned on the bottom, then break it up and mix with onions.
- Add Garlic and Finish Beef: Add minced garlic to the pan and continue cooking, stirring occasionally to break up the beef, until fully cooked through—about 3 to 4 more minutes. Drain fat if using higher fat beef.
- Season: Sprinkle chili powder, cumin, and paprika over the beef mixture and cook for 30 seconds, tossing to coat evenly.
- Add Liquids and Tomatoes: Pour in chicken broth, milk, fire roasted tomatoes (with juices), and mild green chilies. Season the mixture with salt and black pepper to taste. Bring to a simmer.
- Add Pasta and Simmer: Stir in the fusilli pasta, submerging it as much as possible in the liquid. Reduce heat to medium-low, cover, and simmer for 6 minutes.
- Continue Cooking Pasta: Stir the pasta, then continue to cook uncovered until the pasta is tender, about 6 to 8 minutes more. Stir occasionally to prevent sticking.
- Finish with Cheese: Remove from heat and let the pasta rest for 1 minute to absorb liquid. Stir in shredded cheddar cheese until melted. If the mixture is too thick, thin with a little more chicken broth as needed.
- Garnish and Serve: Sprinkle with chopped cilantro or parsley if desired and serve warm, with extra cheddar cheese on the side.
Notes
- For a leaner option, use 93% or higher lean ground beef and drain excess fat.
- You can substitute chicken broth with vegetable broth for a different flavor.
- Use gluten-free pasta to make this dish gluten-free.
- Adjust spice level by adding more or fewer green chilies or chili powder.
- Leftovers can be reheated gently on the stovetop with a splash of broth or milk.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Tex-Mex
