Tex-Mex Taco Pasta

Are you ready to take your weeknight dinner to the next level? This Tex-Mex Taco Pasta is a one-pan wonder that combines the flavors of classic tacos with the comfort of pasta. It’s hearty, cheesy, and bursting with flavor, making it a surefire hit with the family. Plus, the best part? It comes together in under 30 minutes! Let’s dive into this delectable recipe that will become a staple in your kitchen.

Why This Recipe is a Keeper

This Tex-Mex Taco Pasta is not just a meal; it’s an experience. It’s perfect for busy weeknights, potlucks, or a cozy dinner at home. The combination of seasoned ground beef, zesty tomatoes, and melted cheese creates a dish that is both satisfying and delicious. The versatility of this recipe allows you to customize it to your taste preferences, making it a go-to for any occasion. Whether you’re feeding a crowd or just yourself, this dish is sure to please.

Ingredient Breakdown

• 1 pound lean ground beef (about 90% lean): This is the base of the dish, providing a rich flavor and protein.
• 1 small yellow onion, diced small: Adds sweetness and depth to the dish.
• 3 to 4 cloves garlic, finely minced: For that aromatic kick that garlic lovers adore.
• 2 cups reduced sodium beef broth: Keeps the pasta moist while adding flavor.
• One 10-ounce can Original Rotel: Diced tomatoes with green chiles; don’t drain it for extra juiciness.
• One 4-ounce can green chiles: Adds a delicious spicy element to the dish.
• One 1-ounce packet taco seasoning: Choose your favorite spice level for the perfect kick.
• 8 ounces dry, uncooked cavatappi: This small-shaped pasta is ideal for holding onto the sauce.
• 1 cup shredded cheddar cheese: Grate your own for the best meltability.
• 1 cup shredded Pepper Jack cheese: For an extra layer of flavor and heat; can be substituted with Monterey Jack or mozzarella.
• Salt and pepper: To taste, elevating all the flavors.
• Sliced jalapeno pepper: Optional, but highly recommended for that added heat.
• Fresh cilantro, finely minced: Adds freshness and a pop of color as a garnish.

Must-Have Equipment

• Large skillet: Essential for browning the beef and cooking everything together.
• Wooden spoon: Perfect for stirring and ensuring even cooking.
• Measuring cups and spoons: For precise ingredient measurements.
• Grater: To shred your cheese, enhancing the flavor.

Tex-Mex Taco Pasta, Made Easy

Step 1: Brown the Beef

In a large skillet over medium heat, add the lean ground beef. Cook until browned, breaking it apart with a wooden spoon as it cooks. This should take about 5-7 minutes.

Step 2: Sauté Onions and Garlic

Once the beef is browned, add the diced yellow onion and minced garlic to the skillet. Sauté for another 3-4 minutes until the onions become translucent and fragrant.

Step 3: Add Liquids and Seasoning

Pour in the beef broth, and add the can of Original Rotel and green chiles. Sprinkle in the taco seasoning and stir to combine. Let this mixture come to a gentle simmer.

Step 4: Add Pasta

Once simmering, add the dry cavatappi (or your pasta of choice). Stir well to ensure the pasta is submerged in the liquid. Cover and let it cook for about 10-12 minutes, or until the pasta is tender and has absorbed most of the liquid.

Step 5: Stir in the Cheese

Once the pasta is cooked, remove the skillet from heat. Stir in the shredded cheddar and Pepper Jack cheeses until melted and creamy. Season with salt and pepper to taste.

Step 6: Garnish and Serve

Top your Tex-Mex Taco Pasta with sliced jalapenos and freshly minced cilantro for that extra burst of flavor. Serve hot and enjoy!

Tailor It to Your Diet

• Vegetarian option: Substitute the ground beef with lentils or crumbled tofu, and use vegetable broth.
• Gluten-free option: Use gluten-free pasta for a delicious alternative.
• Low-carb option: Swap pasta for zucchini noodles or cauliflower rice.
• Extra veggies: Add bell peppers, corn, or black beans for added nutrition and flavor.

Chef’s Notes

This Tex-Mex Taco Pasta is incredibly forgiving, so feel free to experiment with spices and ingredients based on what you have on hand. If you love a little extra kick, consider adding some cayenne pepper or a dash of hot sauce to the mix. Also, if you find yourself with leftovers, this dish reheats beautifully, making it perfect for meal prep!

Prep Ahead & Store

You can prepare this Tex-Mex Taco Pasta ahead of time and store it in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet over low heat, adding a splash of beef broth or water to loosen it up. It’s also freezer-friendly; just make sure to store it in a freezer-safe container for up to 3 months. When ready to enjoy, thaw overnight in the fridge and reheat as mentioned.

Handy Q&A

Can I use a different type of meat?

Absolutely! Ground turkey or chicken works wonderfully in this recipe. You can even use plant-based alternatives for a vegetarian option.

What if I don’t have Rotel?

If you don’t have Rotel, you can substitute it with a can of petite diced tomatoes and add a bit of diced jalapenos or green chiles for heat.

Can I make this in advance?

Yes! You can prepare this dish ahead of time and store it in the refrigerator. It will taste even better the next day as the flavors meld together.

How can I make this recipe spicier?

For an extra spicy kick, you can add more green chiles, use spicy taco seasoning, or top with additional sliced jalapenos.

Hungry for More?

This Tex-Mex Taco Pasta is sure to become a favorite in your household. With its rich flavors and comforting textures, it’s a dish that’s perfect for any night of the week. So gather your ingredients, roll up your sleeves, and let’s make a meal that’s as delightful to eat as it is to prepare!

Tex-Mex Taco Pasta

This Tex-Mex Taco Pasta is a weeknight winner! One pan, hearty flavors, and ready in under 30 minutes!

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Servings: 4 servings

Course: Main Course

Cuisine: Mexican

Ingredients Equipment Method Notes

Ingredients

  

• 1 pound lean ground beef (about 90% lean)
• 1 small yellow onion (diced small)
• 3-4 cloves garlic (finely minced)
• 2 cups reduced sodium beef broth
• 1 10-ounce can Original Rotel (diced tomatoes with green chiles)
• 1 4-ounce can green chiles
• 1 packet taco seasoning (1 ounce)
• 8 ounces dry cavatappi (uncooked)
• 1 cup shredded cheddar cheese
• 1 cup shredded Pepper Jack cheese
• Salt and pepper (to taste)
• Sliced jalapeno pepper (optional)
• Fresh cilantro (finely minced)

Equipment

• Large skillet
• Wooden spoon
• Measuring cups and spoons
• Grater

Method

 

1. In a large skillet over medium heat, add the lean ground beef. Cook until browned, breaking it apart with a wooden spoon as it cooks. This should take about 5-7 minutes.
2. Once the beef is browned, add the diced yellow onion and minced garlic to the skillet. Sauté for another 3-4 minutes until the onions become translucent and fragrant.
3. Pour in the beef broth, and add the can of Original Rotel and green chiles. Sprinkle in the taco seasoning and stir to combine. Let this mixture come to a gentle simmer.
4. Once simmering, add the dry cavatappi. Stir well to ensure the pasta is submerged in the liquid. Cover and let it cook for about 10-12 minutes, or until the pasta is tender and has absorbed most of the liquid.
5. Once the pasta is cooked, remove the skillet from heat. Stir in the shredded cheddar and Pepper Jack cheeses until melted and creamy. Season with salt and pepper to taste.
6. Top your Tex-Mex Taco Pasta with sliced jalapenos and freshly minced cilantro for that extra burst of flavor. Serve hot and enjoy!

Notes

• This dish reheats beautifully, making it perfect for meal prep!
• Feel free to customize with your favorite veggies or protein alternatives.
• Store leftovers in an airtight container in the refrigerator for up to 3 days.