Taco Pasta

Our family favourite one pot taco pasta recipe will be on the table in just 20 minutes!

5 from 1 vote

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Course: Dinner, pasta

Cuisine: Mexican, western

Prep Time: 5

Cook Time: 15

Total Time: 20

Servings: serves

Calories: 589kcal

Cost: $10

Heat the olive oil in a large saucepan over high heat.
Add the beef mince and cook until browned.
Stir through the minced garlic and cook for a further 1 minute.
Drain any excess oil (if needed).
Add the taco seasoning sachet and tomato paste and stir through.
Add the beef stock liquid, diced tomatoes and milk.
Bring to a gentle boil.
Add the pasta shells and stir until submerged.
Cover with a lid and cook according to the packet instructions.
Stir every few minutes, being sure to scrape the bottom of the saucepan to stop any mixture from sticking.
Once the pasta is cooked, remove from the heat and stir through the cheddar and mozzarella cheeses until melted and combined.
Serve immediately.

RECIPE NOTES & TIPS

INGREDIENT VARIATONS:

Add extra vegetables – Stir in some corn, chopped capsicum, baby spinach, red kidney beans, cannellini or black beans.
Add your own favourite toppings - Such as a sliced avocado and spoonful of sour cream.
Make it spicier – Add a pinch of chilli flakes or a little hot sauce for extra heat.
Use different cheeses – Swap the cheddar for Colby, or a mix of your favourites.
Swap the mince – Use ground chicken or turkey mince for a lower fat option.

OTHER RECIPE TIPS:

Storing - any leftovers can be stored in an airtight container in the fridge for up to 3 days.
Freezing - leftovers can be frozen for up to 1 month. Thaw and reheat thoroughly in the microwave, or stove top.
Serving ideas - top with freshly grated parmesan cheese and fresh parsley. Serve with garlic bread.