Check out a tasty and convenient way to enjoy a combination of tacos and pasta in a savory stew.
I think there is always risk involved when you combine two very different types of food in one dish. But if you can pull it off, the results can be spectacular. That’s how I feel about this recipe for taco pasta. True to its name, this dish takes taco meat, taco seasoning, and many of the other ingredients you might find in the Mexican dish and combines them with the Italian staple of pasta. While that might sound complicated, this taco pasta recipe is actually simple and straightforward to prepare. This is a one-pot dish that requires just over half an hour—so you don’t have to wait for a special occasion to enjoy such a special meal.
Naturally, since this dish combines elements of tacos and pasta, it gives you a lot to enjoy. For starters, you get a nice variety of textures from the diced tomatoes, corn, and black beans. The flavors are robust, thanks to the taco seasoning, garlic, and green chiles. Plus, the shredded cheese makes everything rich and creamy. But my favorite part of this dish is the pasta shells. They’re what separates taco pasta from similar dishes. The shells fill up with all the various ingredients and flavors in the pot, allowing you to experience a wide spectrum of flavors in every bite.
Tips for creative customization
With a dish like this, it’s easy for cooks to unleash their creativity and customize the dish exactly the way they want it. For example, vegetable lovers can always add more veggies to incorporate their favorites. I find bell peppers and red onions to be an excellent addition. You can also experiment with different types of cheese, possibly incorporating pepper jack, mozzarella, Monterey Jack, or even feta. Finally, one of my favorite things to do is spice up this dish. Adding a few red pepper flakes usually does the trick, although you can also include jalapeños or poblano peppers to give your taco pasta a little kick. For a milder taste with added flavor, you might consider adding oregano to create a better balance between Mexican and Italian flavors.
How do I store leftovers?
I let leftover taco pasta cool to room temp, then store it in an airtight container in the fridge for up to 4 days. You can also freeze it in a freezer-safe container or bag for up to 3 months. I reheat directly from the fridge or freezer in the microwave or on the stovetop, adding a splash of broth or water if needed to revive the sauce, until it reaches a safe internal temp of 165°F.
Serving suggestions
If I make taco pasta for dinner, I usually like to complement it with Mexican appetizers or side dishes. This can be as easy as making Air-Fryer Tortilla Chips with this homemade Salsa Recipe or the Best Guacamole Recipe Ever (Really!). Making taco pasta can also be a good occasion to make Healthy Nachos as an appetizer. Just don’t forget that you can also make a salad to go with taco pasta. My suggestion would be either a Mexican Chopped Salad or this Three-Bean Mexican Corn Black Bean Salad.
Ingredients
- 1 tablespoon olive oil
- 1 small yellow onion diced (about 1 cup)
- 3 cloves garlic minced
- 1 pound lean ground turkey
- Salt and pepper to taste
- 1 packet taco seasoning 1-ounce
- 1 can diced tomatoes with green chilies (14 1/2 ounces)
- 2 cups low-sodium chicken broth
- 3/4 cup canned black beans rinsed and drained
- 3/4 cup corn kernels fresh or frozen
- 8 ounces medium pasta shells
- 1 1/4 cups cheddar cheese shredded
- Fresh cilantro chopped, optional, for garnish
Instructions
- Heat the olive oil in a large pot over medium-high heat. Add the diced onion and minced garlic. Sauté until the onion softens, about 2-3 minutes.
- Place the ground turkey in the pot. Season it with salt and pepper. Cook while breaking the meat apart with a spoon until browned and no longer pink, which should take about 5 to 7 minutes.
- Mix in the taco seasoning, diced tomatoes (including their juice), chicken broth, black beans, and corn. Bring the mixture to a boil. Add the pasta shells. Stir, reduce the heat, cover, and let simmer for 8-12 minutes or until the pasta is tender. Stir occasionally to prevent the pasta from sticking.
- Remove the pot from the heat and gradually stir in the shredded cheddar cheese until fully melted, creating a creamy sauce.
- Season to taste with salt and pepper as needed. Garnish with chopped fresh cilantro, if desired. Serve hot.
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
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