Best Beef Taco Pasta Recipe To Be A Part Of Any Meal

Enjoy a fusion of flavors with our Beef Taco Pasta recipe, a perfect blend of hearty pasta and spicy taco goodness for a satisfying meal.

Best Beef Taco Pasta

Explore comforting flavors with our Beef Taco Pasta recipe, where the spiciness of tacos meets the heartiness of pasta in a dish that promises to be a crowd-pleaser. Perfect for weeknights, this recipe combines juicy ground beef, rich cheese, and bold taco seasonings with tender pasta shells. It’s a simple yet delightful meal sure to satisfy your cravings for something savory and slightly spicy.

Ingredients:

For the Pasta:

• Large pasta shells
• Canola oil
• Lean ground beef
• Yellow onion, diced
• Garlic cloves, minced
• Taco seasoning: Store-bought or homemade
• Dried oregano
• Worcestershire sauce
• Red pepper flakes
• Water: (or chicken/beef broth)
• Salsa: Store-bought or homemade
• Cheddar cheese, shredded
• Kosher salt
• Black pepper

For Garnishing:

• Extra shredded cheddar cheese
• Crushed tortilla chips
• Sour cream
• Chopped parsley

Instructions:

Cooking Pasta Shells:

1. Cook pasta shells al dente as per the package instructions and set aside.

Preparing the Beef Mixture:

1. Heat canola oil in a large skillet over medium-high heat.
2. Add ground beef and cook until no longer pink inside. Break it up with a spoon and then drain any grease.
3. Turn down the heat to medium. Add onion and garlic, cooking for one minute before adding the seasonings (kosher salt, black pepper, red pepper flakes, Worcestershire sauce, dried oregano, taco seasoning) and water. Continue to cook and stir until the water is absorbed.

Combining:

1. Add the cooked pasta to the pan along with the shredded cheese and salsa. Stir well to combine.

Serving:

1. Serve the beef taco pasta in a dish with extra cheese and sour cream on top, garnished with crushed tortilla chips and chopped parsley.

Instant Pot Instructions:

• To make in an Instant Pot, cook the ground beef with oil on the sauté setting. Add onion, garlic, salsa, taco seasoning, Worcestershire sauce, and water/broth.
• Seal and cook on high pressure for 5 minutes. Quick-release, then add in the pasta and cheese. Stir until the cheese melts. Serve as preferred.

Serving Suggestions:

• Serve with tortilla chips, parsley, taco sauce, or Pico de Gallo.
• Add lettuce, black beans, diced tomatoes, avocados, olives, guacamole, or a Mexican salad on the side.

Storage:

• Cool to room temperature and store in an airtight container in the fridge for up to three days. For longer storage, freeze, and use within two months. Thaw overnight in the fridge before reheating.

This delicious recipe promises a mix of taco flavors with the comforting texture of pasta, perfect for a hearty dinner!