Karen's Taco Pasta4 Reviews
“I made this with taco leftovers and my family loved it. I think it works best with fettuccine, but you can use your favorite pasta.” - by Karen Gardeski
Original recipe yields 6 to 8 servings
- Cook pasta in a large pot of boiling salted water until al dente. Drain.
- Meanwhile, in a large skillet cook ground beef. Drain excess grease. Add taco seasoning packet as directed on package.
- Transfer pasta to a large bowl. Toss with cooked meat mixture, prepared cheese, and tomatoes. If desired, add sliced olives. Season to taste with salt, pepper, and garlic powder. Sprinkle with grated Parmesan cheese. Serve immediately.
Amount Per Serving (7 total)
- 552 cal
- 24 g
- 58.4 g
Based on a 2,000 calorie diet
Reviews (4)Rate This Recipe
"We used only 6 oz. of rotini (could have probably used 8 oz.), can of Hunt's diced tomatoes seasoned for tacos, can of diced tomatoes with green chilies, can of black beans (rinsed), and some diced on..." See moreion along with the rest of the ingredients but no parmesan, fresh tomatoes or spices. We cooked the meat and warmed all the canned goods and mixed it with the hot pasta and just tossed it in the oven for 15 minutes to melt the cheese. I definitely appreciate the recipe idea, don't think I would have made this without some inspiration. My boyfriend and I really liked it and will definitely make our modified version in the future."
"We enoyed this meal, it was a change of pace from the usual pasta fare. I used elbows and made a goulash, then layered cheese throughout and on top and baked it at 325 degrees for about fifteen minut..." See morees. Serve with a salad and some bread and you've got yourself a meal!"
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