Taco Pasta Food

TACO PASTA - (ONE POT!)

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.

TACO PASTA

Steps:

• Cook pasta according to the package directions. Drain, reserving 1/2 cup of pasta water. Set aside.
• Meanwhile, in a large skillet, cook the ground meat over medium-high heat until no longer pink. A few minutes before the meat is cooked through, add the chopped onion to the skillet. Once the meat is cooked through, mix in the garlic and cook until fragrant, about 30 seconds. Add in the diced tomatoes and taco seasoning and let simmer over medium heat for about 3-5 minutes.
• Stir in the cream cheese, sour cream and reserved pasta water, and continue stirring until the cream cheese is melted and the sauce is well blended. Season with salt and pepper to taste. Simmer over medium-low heat 3-5 minutes to reduce the sauce a bit if it is still too thin. Add the pasta a little at a time. You may not need all of it. Stir to coat.
• Toss in the cilantro right before serving for some fresh color and flavor. Serve with a green salad.

KAREN'S TACO PASTA

Steps:

• Cook pasta in a large pot of boiling salted water until al dente. Drain.
• Meanwhile, in a large skillet cook ground beef. Drain excess grease. Add taco seasoning packet as directed on package.
• Transfer pasta to a large bowl. Toss with cooked meat mixture, prepared cheese, and tomatoes. If desired, add sliced olives. Season to taste with salt, pepper, and garlic powder. Sprinkle with grated Parmesan cheese. Serve immediately.

TACO PASTA CASSEROLE

Steps:

• Preheat oven to 350 degrees.
• Cook Pasta until done.
• While pasta is cooking brown the ground beef.
• Drain ground beef and add taco seasoning per packet directions.
• Drain Pasta and put into large mixing bowl.
• Fold in Salsa, 1/2 the Cheese, and Ground Meat.
• Put into 13X9 casserole dish.
• Top with remaining Cheese.
• Bake for 30 minutes until warmed through - Cheese should be melted and bubbly.
• Top with Sour Cream, Shredded Lettuce, Sliced Black Olives etc. Whatever you use to top your tacos!

CONTEST-WINNING TACO CASSEROLE

Steps:

• Preheat oven to 350°. Cook pasta according to package directions. Meanwhile, in a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Add cheese, salsa, tomatoes and taco seasoning. Drain pasta; stir into beef mixture., Transfer to a greased 11x7-in. baking dish. Cover and bake 20 minutes. Uncover; sprinkle with tortilla chips. Bake until heated through, about 10 minutes longer.

ONE-POT TACO PASTA

Steps:

• Preheat large, deep skillet/saucepan over medium heat.
• Spray cooking spray and add onion, garlic and beef. Season with salt and taco seasoning and cook, stirring occasionally until cooked through.
• Drain excess fat if necessary.
• Stir in corn, beans, salsa, pasta, and 2 cups water.
• Bring to a boil, cover, reduce heat and simmer until pasta is cooked through, 10-15 minutes, stirring occasionally.
• Remove from heat and stir in cheese, tomatoes & cilantro.
• Enjoy!

ONE-POT TACO PASTA

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.

TACO BEEF AND PASTA

Steps:

• Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
• In a small bowl roll beef strips in the taco seasoning until coated. In a large skillet over medium heat, warm olive oil. Saute beef and garlic until beef is no longer pink; about 4 minutes. Remove with a slotted spoon and set aside.
• Mix together in skillet the cooked pasta, black beans, salsa and water; cook for 4 to 5 minutes. Combine with beef in a large bowl and serve sprinkled with cilantro.

INSTANT POT TACO PASTA

Steps:

• Select saute setting on a 6-qt. electric pressure cooker and adjust for high heat; cook beef until no longer pink, 6-8 minutes, breaking into crumbles. Drain. Add taco seasoning; stir to combine. Add beef broth, tomato sauce and pasta., Lock lid; close pressure-release valve. Adjust pressure to high and set time for 5 minutes. When finished cooking, quick-release pressure. Stir; top with cheese. Stand until cheese melts, about 1 minute. If desired, serve with toppings.