Quick Taco Beef Pasta (Print Version)
# Ingredients:
→ Main Components
01 -
450g (1 pound) minced beef
02 -
225g (8 ounces) pasta of your choice (rotini, shells, or penne)
03 -
2 tbsp taco spices
→ Wet Ingredients
04 -
14.5-ounce (1 can) diced tomatoes
05 -
1 cup of tomato puree
06 -
2 cups water or beef stock
07 -
1 tbsp olive oil (optional)
→ Extras
08 -
1 cup shredded cheese (try cheddar, Mexican mix, or Monterey Jack)
09 -
2 minced garlic cloves (optional)
10 -
½ cup corn bits (optional)
11 -
½ cup cooked black beans (optional)
12 -
¼ cup of diced peppers (jalapeños or bell, optional)
# Instructions:
01 -
Set a deep skillet or big pot on medium heat. If you'd like, start with olive oil and garlic. Break up and cook the beef until no pink's left. Remove oils if you need to.
02 -
Toss the taco spices over the cooked meat, stirring until every piece is coated.
03 -
Add in tomato sauce, diced tomatoes, and broth. Toss in uncooked pasta and submerge it fully in liquid.
04 -
Let the mix come to a boil, then switch to low heat. Stir now and then while it cooks for around 10–12 minutes, or until the pasta gets soft.
05 -
Fold in cheese until it melts completely. Add extras like sour cream or cilantro before enjoying.
# Notes:
01 -
Switch up pasta shapes for variety
02 -
Corn and black beans give it more texture
03 -
Decide the heat level with mild or spicy seasoning