Taco Pasta
Taco Pasta is SO EASY! Creamy, cheesy pasta with zesty taco flavors, loaded with ground turkey for a quick, flavorful weeknight meal.
Equipment
- Large Skillet
- Pot for boiling pasta
- Wooden Spoon or Spatula
- Measuring cups and spoons
- Colander
Ingredients
- 1/2 tablespoon olive oil for sautéing
- 1 small onion chopped
- 1 pound lean ground turkey or ground beef protein base of the dish
- 3 cloves garlic minced
- 8 oz tomato sauce rich, tangy sauce
- 1/4 cup water adjusts the sauce consistency
- 1 tablespoon ground chili powder classic taco flavor
- 2 teaspoons ground cumin adds warmth and earthiness
- 1 teaspoon smoked paprika subtle smokiness
- 1 teaspoon dried oregano enhances herbal notes
- 1 teaspoon kosher salt to taste
- 1/2 teaspoon black pepper for a touch of heat
- 4 oz mild green chiles adds a slight kick and flavor
- 10 ounces medium pasta shells perfect shape to hold the sauce
- 1 1/2 cups shredded Mexican blend cheese or cheddar cheese gooey, cheesy goodness
Instructions
- Start by boiling a large pot of salted water. Once boiling, add the medium pasta shells and cook according to package instructions until al dente. Drain and set aside.
- In a large skillet, heat the olive oil over medium heat. Once hot, add the chopped onion and sauté for about 3-4 minutes, or until translucent.
- Add the lean ground turkey (or beef) to the skillet. Use your wooden spoon to break it apart. Cook until browned and no longer pink, about 5-7 minutes.
- Stir in the minced garlic and cook for another minute until fragrant.
- Pour in the tomato sauce and water, stirring to combine. Add the ground chili powder, cumin, smoked paprika, oregano, salt, and black pepper. Mix well and let it simmer for about 5 minutes.
- Fold in the drained pasta shells and mild green chiles. Sprinkle in the shredded cheese and give everything a good stir until the cheese melts and coats the pasta and meat.
- Spoon the Taco Pasta into bowls and top with your favorite toppings like sour cream, sliced green onions, or avocado. Get ready to dig in!
Notes
- Mix in a dollop of cream cheese or sour cream before serving for extra creaminess.
- Adjust spice levels by adding more chili powder or jalapeños to taste.
- Use whole wheat or gluten-free pasta to make this dish healthier without sacrificing flavor.
- Store leftovers in an airtight container in the fridge for 3-4 days; reheat gently with a splash of water.
- Freeze portions in freezer-safe containers for up to 2-3 months for quick meals.