Taco pasta


For those who aren’t into turkey, you’re welcome in advance. For this recipe, I had to step away from the fall theme and step back into my comfort zone. When I first started cooking, I experimented most with my favorite food: pasta. Naturally, when I saw a recipe for taco pasta, I practically danced with joy. Immediately, I knew I had to write a blog post about it.

All I needed was:

  • 12 oz. short-cut pasta
  • 1/2 large white onion, chopped
  • Kosher salt
  • 1/2 jalapeño, chopped
  • 1 lb. ground beef
  • 2 tbsp. Taco Seasoning
  • 1 (15) oz. can diced fire-roasted tomatoes
  • 1 1/2 c. shredded cheddar and Monterey jack

I usually end up overcooking my pasta, so I made a point of getting the pasta done before I moved on to cooking the ground beef. First off, I heated up olive oil in a deep frying pan and added the onions. Once the onions were soft, I added the ground beef and salt. After making sure the beef was no longer pink, I added the jalapeno, taco seasoning and tomatoes. I let that cook on high heat for around ten minutes to dry the water from the tomatoes. When almost all of the water was gone, I added the cheese and stirred vigorously so everything was covered. Finally, I added the pasta to the frying pan and mixed all of the glorious flavors together.

The 45 minutes it took me to prepare this dish were agonizing, because all I wanted to do was taste the final product. It was worth the wait; the flavors melded together incredibly well, not to mention the fact that it took less than an hour to prepare. This dish is perfect for pretty much any event, so wherever you make it, people will be glad you did.