Taco Pasta Recipe
Taco Pasta is a delicious fusion of Tex-Mex flavors and creamy pasta, perfect for a quick, hearty, and family-friendly meal.
Ingredients
- 1 tbsp vegetable oil
- 1 small brown onion finely diced
- 2 cloves garlic finely chopped to bring out their aroma
- 500 grams about 1.1 pounds of lean ground beef, ideally 80-90% lean
- ¼ cup of your favorite taco seasoning mix
- 2 tbsp tomato paste this adds a rich, concentrated tomato flavor
- 2½ cups 625 ml beef broth — whether homemade or store-bought, either works perfectly
- 1 cup taco sauce roughly 250 ml for that authentic zesty kick
- ¾ cup canned black beans drained and rinsed
- Two large roasted red peppers chopped into pieces (approximately 1 cup or 210 grams) — roasting adds a rich, smoky flavor and natural sweetness
- 250 grams around 3 cups or 8.8 ounces large dry pasta shells (the kind that’s about an inch long)
- ½ tsp fine sea salt to taste
- ½ cup sour cream light or full fat, depending on your preference
- 1½ cups shredded cheddar cheese about 180 grams or 6.3 ounces, not packed too tightly for perfect melting
Instructions
- Heat the oil: Pour a splash of oil into a large frying pan and warm it over medium heat.
- Cook the onion: Add the diced onion to the pan and cook, stirring now and then, until it softens and turns translucent—this should take around 4 to 5 minutes.
- Add garlic: Add the minced garlic and sauté for about a minute until its aroma fills the kitchen.
- Brown the beef: Turn the heat up to medium-high. Add the ground beef to the pan and cook it thoroughly, breaking it apart with a spoon until it’s evenly browned. Remove any extra fat before moving on.
- Add seasoning and tomato paste: Sprinkle in the taco seasoning and stir in the tomato paste. Give it a good stir and let it simmer for about a minute so the flavors can meld perfectly.
- Add liquids and veggies: Pour in the stock and taco sauce. Add the black beans, diced peppers, uncooked pasta, and a pinch of salt. Stir everything to combine.
- Simmer the pasta: Bring the mixture to a boil. Then cover with a lid, leaving a small gap or vent, and reduce heat to low. Cook for 10–15 minutes, stirring every few minutes, until the pasta is al dente. (Cooking time depends on pasta size.)
- Stir in sour cream: Once the pasta is cooked, stir in the sour cream to add creaminess.
- Add cheese and adjust consistency: Take the pan off the heat and stir in the cheese until it’s completely melted and smooth. If the sauce is too thick, loosen it with a little water or stock.
