Taco Pasta
This Taco Pasta is a one-pot cheesy weeknight dinner ready in only 40 minutes from start to finish. It's a crowd-pleasing dish that kids love!
Servings: 6 servings
Ingredients
For the homemade taco seasoning
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- 1 teaspoon salt
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon paprika
- ¼ teaspoon dried oregano
For the pasta
- 1 teaspoon olive oil
- ½ medium white onion, diced
- 1 clove garlic
- 1 pound lean ground beef
- 1 (14.5-ounce) can diced tomatoes, drained
- 2 cups broth (beef, chicken, or vegetable)
- 2 cups 2% milk
- 8 ounces medium pasta shells
- 4 ounces light cream cheese
- 1 cup shredded cheddar cheese
- Chopped cilantro, for garnish
Instructions
- Combine all the ingredients for the taco seasoning in a small bowl and set aside.
- Heat the olive oil in a large pot or Dutch oven over medium-high heat. Add the onion and sauté for 3 minutes until softened.
- Add the garlic and ground beef. Cook for 7-8 minutes until the beef is cooked through.
- Stir in the taco seasoning, drained diced tomatoes, broth, milk, and pasta shells.
- Bring to a boil, reduce the heat to low, cover, and simmer for 8 minutes until the pasta is al dente.
- Remove the pot from the heat and add the cream cheese and shredded cheddar. Gently stir everything together until the sauce is smooth and creamy. Garnish with chopped cilantro and serve.
Notes
- Taco seasoning: You can substitute the homemade taco seasoning with 1 packet of store-bought taco seasoning if you prefer.
- To sneak in some extra veggies, add 2 cups of kale or spinach when adding the diced tomatoes.
Nutrition
Serving: 1/6th of recipe | Calories: 419kcal | Carbohydrates: 37g | Protein: 30g | Fat: 16g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.3g | Cholesterol: 82mg | Sodium: 1005mg | Potassium: 574mg | Fiber: 2g | Sugar: 7g | Vitamin A: 1024IU | Vitamin C: 1mg | Calcium: 284mg | Iron: 3mg