Bring some pasta into the mix next Taco Tuesday with this Taco Pasta Toss that has all of the flavors of tacos in a family friendly pasta dish.
Photos Updated August 2015
Originally posted March 27, 2010 – I have been obsessed with all things taco lately. Who am I kidding – I’m always obsessed with everything taco!! This easy Taco Pasta Toss combines those favorite taco flavors with pasta – so you know it’s going to be a winner. This is super easy for a weeknight or for a busy weekend when it feels like there aren’t enough hours in the day. I’ll take my tacos in any form – and this Taco Pasta Toss is a great way to switch things up!
The original post follows:
This recipe is a keeper! I know that just about everyone loves taco night. So whenever I see a taco themed recipe, I always want to try it! This was as good as I was hoping for. A great twist on your normal taco night! The original recipe calls for penne pasta, but you can just used whatever short pasta you have on hand. In fact, this is a great recipe for those nights when you are scrambling, because I’m sure these ingredients are ones you usually have on hand!
- 1 pound penne pasta
- 1 tablespoon extra virgin olive oil
- 1 pound ground beef
- 1 large onion, chopped
- 1 large jalapeño, halved, seeded and minced (reduce amount added for less heat)
- 4 cloves garlic, finely chopped
- 2 tablespoons chili powder
- 1 tablespoon ground coriander
- 1½ teaspoons ground cumin
- ¼ cup tomato paste
- 1½ cups chicken or beef stock
- 2 cups shredded cheddar or monterey jack
- 2 small plum tomatoes, seeded and chopped
- ¼ head iceberg lettuce or ½ small heart of romaine lettuce, chopped
- 1 avocado, diced
- a handful of cilantro leaves
- Bring a large pot of water to a boil, then generously salt it. Add the pasta and cook according to the package directions. Return the pasta to the pot.
- Meanwhile, heat the olive oil in a large skillet over medium-high heat. Add the ground beef and cook until browned, breaking it up as it cooks, about 5 minutes.
- Reserve ¼ of the onion, and add the remaining ¾ to the ground beef along with the jalapeno, garlic, chili powder, coriander and cumin. Season with salt and pepper. Cook until the onion is softened, about 7 minutes. Stir in the tomato paste and let it cook for an additional minute, then stir in the stock.
- Add the beef mixture to the pasta and toss to combine. Pour the mixture into a large serving dish, and top with the cheese. Tent with a piece of foil and allow the cheese to melt, about 1 minute.
- Top each serving with the reserved onion, tomatoes, lettuce, avocado and cilantro.
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