Andys Favorite Taco Pasta Food

TACO PASTA - (ONE POT!)

Taco Pasta - (One Pot!) image

This Creamy Taco Pasta Recipe is a 30 minute meal that you can make in one pot! Pasta shells are smothered in cheesy taco sauce with ground beef and tomatoes.

Provided by Stephanie

Time 30m

Number Of Ingredients 14

Ingredients

1 cup Cheddar cheese (shredded)
1 cup Monterey Jack Cheese (shredded)
4 oz. Velveeta cheese (cut into cubes (equal to 1/3 cup)* can sub with ¾ cup shredded cheese)
1 lb. Ground Beef (85% lean)
1 Tablespoon Butter
2 cloves Garlic (minced)
1 oz. packet Taco Seasoning
1 Tablespoon Worcestershire sauce
2 Tablespoons Tomato paste
1 cup Beef broth
1 cup Chicken broth
1 cup Whole milk (at room temp)
1 (10 oz.) can Rotel Tomatoes with green chilies (undrained)
½ lb. Medium pasta shells (see notes)

Steps:

Shred the cheddar and Monterey Jack cheese from a block and set aside. It should be near room temperature when added to the pasta sauce.
Cook and crumble the ground beef over medium-high heat in a high-walled pot or dutch oven. Drain grease.
Melt the butter in the same pot and add and garlic. Cook for 1 minute.
Add all remaining ingredients except the cheese and pasta. Stir to combine.
Bring to a gentle boil. Add the pasta and submerge it in the liquid. Cover and cook according to package instructions. Slide a silicone spatula along the bottom of the pot halfway through to lift any ingredients that may be settling to the bottom.
Remove cover and ensure the pasta is sufficiently cooked. Taste-test a noodle for doneness before proceeding If needed, cover and cook longer, until your desired doneness is obtained.
Turn heat to low. Gradually stir in cheese until melted.
There will be plenty of sauce but it will thicken upon standing and the pasta will continue to absorb it.
Serve once desired consistency is obtained.

Nutrition Facts : Calories 503 kcal, Carbohydrate 39 g, Protein 37 g, Fat 22 g, SaturatedFat 13 g, TransFat 1 g, Cholesterol 100 mg, Sodium 1352 mg, Fiber 3 g, Sugar 8 g, UnsaturatedFat 7 g, ServingSize 1 serving

ONE-POT CHEESY TACO PASTA RECIPE BY TASTY

One-Pot Cheesy Taco Pasta Recipe by Tasty image

Here's what you need: ground beef, tomato, whole kernel corn, tomato sauce, water, taco seasoning, salt, pepper, elbow macaroni, colby jack cheese

Provided by Chandreyee Sen

Categories Dinner

Yield 10 servings

Number Of Ingredients 10

Ingredients

1 lb ground beef
1 can tomato, diced (15 oz - 425g)
1 can whole kernel corn, (15 oz - 425g)
1 can tomato sauce, (15 oz - 425g)
2 cups water
1 package taco seasoning
salt, to taste
pepper, to taste
2 cups elbow macaroni, uncooked
1 ½ cups colby jack cheese

Steps:

In a large quart pot over medium-high heat brown the ground beef. Drain fat and return beef to the pot.
Add taco seasoning, water, diced tomatoes, corn and tomato sauce. Bring to a boil.
Add uncooked macaroni and reduce heat to low. Cover and simmer for 10-15 minutes (until pasta is cooked through). Stir occasionally.
Remove from heat. Sprinkle cheese on top and cover.
Serve once cheese is melted!
Enjoy!

Nutrition Facts : Calories 366 calories, Carbohydrate 36 grams, Fat 14 grams, Fiber 3 grams, Protein 22 grams, Sugar 5 grams

ONE-POT TACO PASTA

One-Pot Taco Pasta image

Get the best of both worlds with this easy One-Pot Taco Pasta. Combine taco ingredients with wagon wheel pasta-there's no doubt this dish will be a winner!

Provided by My Food and Family

Categories Peppers

Time 50m

Yield 6 servings, 1-1/3 cups each

Number Of Ingredients 11

Ingredients

1 lb. extra-lean ground beef
1 yellow onion, chopped
1 cup each chopped red and yellow peppers
1 clove garlic, minced
1 Tbsp. chili powder
3 cups water
1 can (15 oz.) tomato sauce
3 cups wagon wheel pasta, uncooked
1/2 cup frozen corn
1 cup KRAFT Mexican Style Shredded Four Cheese with a TOUCH OF PHILADELPHIA
1 green onion, cut diagonally into thin slices

Steps:

Brown meat with yellow onions in nonstick Dutch oven or large deep nonstick skillet. Add peppers; cook 5 min. or until crisp-tender, stirring occasionally. Stir in garlic and chili powder; cook 1 min.
Add water and tomato sauce; stir. Bring to boil. Stir in pasta; cover. Simmer 15 min. or just until pasta is tender, stirring occasionally. Stir in corn; cook 3 to 4 min. or until heated through, stirring frequently.
Top with cheese and green onions.

Nutrition Facts : Calories 380, Fat 11 g, SaturatedFat 5 g, TransFat 0.5 g, Cholesterol 65 mg, Sodium 610 mg, Carbohydrate 44 g, Fiber 5 g, Sugar 7 g, Protein 28 g

TACO PASTA TOSS

Taco Pasta Toss image

Get the facts on this Taco Pasta Toss: Kids love pasta and they love tacos. Put them together and get a surefire dinnertime hit with our Taco Pasta Toss.

Provided by My Food and Family

Categories Home

Time 25m

Yield 4 servings, 2 cups each

Number Of Ingredients 10

Ingredients

1/2 lb. spaghetti, uncooked
1 lb. lean ground beef
1 small onion, chopped
1 pkg. (1 oz.) TACO BELL® Taco Seasoning Mix
1 cup water
1 cup frozen corn
1/2 cup TACO BELL® Thick & Chunky Salsa
1 cup shredded lettuce
1 cup KRAFT Mexican Style Shredded Four Cheese with a TOUCH OF PHILADELPHIA
1/4 cup BREAKSTONE'S or KNUDSEN Sour Cream

Steps:

Cook spaghetti as directed on package, omitting salt.
Meanwhile, brown meat with onions in large skillet. Stir in next 4 ingredients. Bring to boil; cover. Simmer on medium-low heat 3 min. or until heated through, stirring occasionally.
Drain spaghetti; place in large bowl. Add meat sauce; mix lightly. Top with remaining ingredients.

Nutrition Facts : Calories 600, Fat 22 g, SaturatedFat 11 g, TransFat 1 g, Cholesterol 105 mg, Sodium 920 mg, Carbohydrate 62 g, Fiber 5 g, Sugar 7 g, Protein 39 g