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<\/p>\nRaise your hand if you grew up on Hamburger Helper. \ud83d\udd90 Yeah, me too. \ud83d\ude42 This Beef Taco Pasta is like a homemade version of your favorite childhood dinner in a box with a southwest spin. It has ground beef, a cheesy tomato sauce, green chiles, pasta, a healthy dose of taco seasoning, and tons of delicious comfort all in one bowl. I only use half a pound of ground beef, which keeps it budget-friendly while still giving you plenty of meaty taco flavor. Plus, it all cooks in one pot, which makes dinner time so fast and easy. #WIN<\/p>\n\n
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Pin this recipe for later!<\/span>\n <\/div>\n<\/p><\/div>\n\n
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<\/p>\nAll recipes are rigorously tested in our Nashville Test Kitchen to ensure they are easy, affordable, and delicious.<\/em><\/p>\n<\/div>\n\n\u201cTastes great and is very doable on a weeknight. Doubles easily and freezes well. I added black beans for some fiber. It would be a great vegetarian option if you replace the meat with black or pinto beans. Honestly you could do a lot to customize this with whatever you have on hand. This will become a regular in my rotation!\u201d<\/p>\n
Kate<\/cite><\/p><\/blockquote>\nTaco Night Comfort in a Pasta Bowl<\/h2>\n When my brain is fried, and I can\u2019t think of a dinner plan, one-pot meals like this taco pasta ALWAYS save the day. I stir the dry pasta shells right into the skillet with the browned beef, diced tomatoes, green chiles, and beef broth, pop a lid on, and let it simmer. As it cooks, the pasta soaks up the taco-seasoned broth and turns everything into a thick, saucy base (no draining, no separate pot, no fuss). Then I finish it off by stirring in cheddar right at the end so it melts down into the sauce and coats every bite. Dinner = handled. \ud83e\udd24<\/p>\n
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\nKeep the pot covered.<\/strong> The steam is what helps the pasta cook evenly, so I try not to lift the lid too often. Just give it a quick stir every few minutes to keep anything from sticking, then put the lid back on so it can keep doing its thing.<\/li>\nUse any small or short pasta. <\/strong>I used small pasta shells this time around because that\u2019s what I had on hand, but I originally made this recipe with egg noodles. You can use other short pasta shapes as well, keeping in mind that you may need to simmer slightly longer or for less time depending on the type of pasta used. Rotini and penne are also good options.<\/li>\nUse a different meat. <\/strong>This recipe is super flexible, so if you want to use a different type of ground meat, like ground turkey or ground chicken, that would work just as well.<\/li>\nMake it vegetarian or vegan. <\/strong>Likewise, you could use a vegetarian ground beef alternative, or just skip the ground beef altogether and replace it with a can of black beans. Also, use vegetable broth and your favorite vegan cheese alternative, if needed.<\/li>\nAdjust the spice level to your taste. <\/strong>The heat in this dish mostly comes from the taco seasoning you choose. Use a mild blend for just a little kick, or go for a hot seasoning (or add a pinch of cayenne) if you want more heat. For extra spice, I\u2019d saut\u00e9 a diced jalape\u00f1o with the onions.<\/li>\nAdd salt as needed.<\/strong> I didn\u2019t need to add any salt as my broth and taco seasoning already contained plenty. Taste your taco pasta after adding the cheese and adjust the seasoning as needed.<\/li>\n<\/ol>\n<\/div>\n<\/default:svg><\/span><\/div>\n\n
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<\/p>\nOne Pot Beef Taco Pasta<\/h2>\n <\/span>Cost <\/span>$8.64 recipe \/ $1.44 serving<\/span><\/default:lineargradient><\/default:defs><\/default:lineargradient><\/default:defs><\/default:lineargradient><\/default:defs><\/default:svg> <\/p>\nThis Beef Taco Pasta is like a homemade version of hamburger helper with a southwest flavor spin. Hearty, delicious, and comforting! <\/span><\/p>\n<\/p><\/div>\n\n
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\n\nDice the onion and mince the garlic. Add the onion, garlic, and olive oil to a deep skillet or wide-bottomed pot. Saut\u00e9 over medium heat until the onions are soft.<\/span><\/p>\n<\/li>\n\nAdd the ground beef and taco seasoning and continue to cook and stir until the ground beef is cooked through.<\/span><\/p>\n<\/li>\n\nAdd the diced tomatoes (with juices) and diced green chiles (with juices) to the beef and stir to combine.<\/span><\/p>\n<\/li>\n\nFinally, add the pasta and beef broth and stir to combine once again. It’s okay if the pasta is not fully submerged under the broth.<\/span><\/p>\n<\/li>\n\nPlace a lid on the pot and turn the heat up to medium-high. Allow the broth to come up to a full boil. Once boiling, give the pasta a stir, place the lid back on top, and turn the heat down to medium-low.<\/span><\/p>\n<\/li>\n\nLet the pasta continue to simmer, stirring every few minutes and always replacing the lid, for about 10 minutes or until the pasta is tender. There should be some thick saucy liquid left in the pot once the pasta is cooked.<\/span><\/p>\n<\/li>\n\nAdd the shredded cheddar cheese and stir until it has melted into the sauce. Top with sliced green onions and serve! <\/span><\/p>\n<\/li>\n<\/ul>\n<\/div>\n<\/div>\n<\/p>\nSee how we calculate recipe costs here.<\/p>\n
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*You can use one store-bought taco seasoning packet<\/strong> (about 1 oz.) or this homemade taco seasoning recipe.\u00a0<\/strong><\/span>**I like to use Better than Bouillon<\/strong> to make my broths. It\u2019s low cost and one jar lasts for ages!<\/span><\/div>\n<\/div>\n <\/p>\n
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Serving: <\/span>1.3<\/span>cups<\/span><\/span>Calories: <\/span>376<\/span>kcal<\/span><\/span>Carbohydrates: <\/span>38<\/span>g<\/span><\/span>Protein: <\/span>18<\/span>g<\/span><\/span>Fat: <\/span>17<\/span>g<\/span><\/span>Sodium: <\/span>1097<\/span>mg<\/span><\/span>Fiber: <\/span>4<\/span>g<\/span><\/span> Read our full
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