Tuesday, June 30, 2009

Taco Pasta

I had originally planned on making tacos last night, but just wasn't feeling it. When we do have tacos, Jon always takes the meat and mixes it with pasta and all of the cold, raw vegetables and ingredients for a taco pasta next day. I took my inspiration from this, but did a cooked-vegetable version.


  • 1/2 lb ground meat
  • Spices - I didn't measure (never do!) - chili powder, cumin, coriander, cayenne, onion powder, garlic powder, a touch of salt
  • 1/2 small onion, chopped
  • 1/2 each green and red pepper, chopped
  • 1/2 jalapeno, chopped (optional)
  • 8 oz canned chopped tomatoes (crushed would work well, too)
  • 6 oz canned black beans, rinsed
  • 6 oz chicken broth
  • Handful of shredded cheese, I used a Mexican blend
  • Cooked pasta; I used rotini, about 6 oz
  • Sour cream and shredded lettuce for serving


  • Heat a large saute pan. Add meat and cook until just about done. Season with the spices.
  • Add the onions and peppers, cook 2-3 minutes
  • Add the tomatoes and beans, cook another 2 minutes
  • Add the broth and bring to a simmer while your pasta is cooking
  • Add pasta to the meat mixture, and toss with the cheese
  • Plate, top with some more cheese, lettuce, and sour cream.

This was incredibly delicious, flavorful, and was a nice way to enjoy taco ingredients without the taco shells. I think it would also do well mixed with more cheese and baked for a taco casserole.

I'm giving this one a Mexican tag purely because of the flavors, spices, and ingredients used - it's not authentic Mexican at all, but it can help to satisfy those Mexican food cravings!

Print this post

No comments:

Post a Comment