Taco Beef and Pasta

The ultimate commingling - savory taco-seasoned beef, tender pasta, and plenty of Mexican cheese! Plus, the variations are endless - make it spicy, use poultry instead of beef, change up the pasta - it's fabulous every time.

Course Main Course

Cuisine American, Mexican

Keyword beef and pasta, taco beef, taco seasoning

Prep Time 15

Cook Time 10

Servings

Calories 751kcal

Author Robin Miller

Ingredients

1 pound pasta of choice I used cavatappi, any small shape pasta works
1 pound lean ground beef
1 small onion chopped
2 cloves garlic minced
1- ounce packet 2 tablespoons taco seasoning of choice, I used Desert Dust Spicy Taco Seasoning
28- ounce can crushed tomatoes or tomato puree
1 cup shredded Mexican cheese blend
Salt and freshly ground black pepper
Crushed red pepper flakes for serving optional

Instructions

Cook the pasta according to the package directions, reserving 1 cup of the pasta cooking water.
Meanwhile, brown the beef in a large skillet over medium-high heat, breaking up the meat as it cooks. If necessary, drain away any fat.
Add the onion and garlic to the beef and cook for 3 to 5 minutes, until the onion is soft. Fold in the taco seasoning. Add the crushed tomatoes and bring to a simmer.
Reduce the heat to low, partially cover and simmer for 10 to 15 minutes.
Fold in the pasta and 1/2 cup of the reserved pasta cooking water. If you want the mixture more saucy, add more pasta water.
Fold in the cheese. Season to taste with salt and black pepper.
Serve with crushed red pepper flakes on the side.

Nutrition