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Thursday, August 6, 2009

Taco Pasta

I really enjoy Mexican flavors. I'm already craving a Mexican restaurant that I've never even eaten at before. We plan to go there next month when we visit Indiana to attend the first Notre Dame game. Jon has talked this restaurant up so I hope I am not disappointed! This meal definitely incorporates some Mexican flavors (without being truly Mexican of course) and cooked up quickly, which is perfect for a busy weeknight. I think it can also be adapted to suit your tastes and what you have on hand.

Taco Pasta
Adapted from Mary Ellen's Cooking Creations

1/2 lb ground meat

Spices - chili powder, cumin, cayenne, onion powder, garlic powder, a touch of salt

1/2 small onion, chopped

1/2 green pepper, chopped

8 oz canned chopped tomatoes

6 oz canned black beans, rinsed

6 oz chicken broth

Handful of Mexican blend shredded cheese

6 oz. rotini pasta

Sour cream for serving


Heat a large saute pan. Add meat and cook until just about done. Season with the spices.

Add the onions and peppers, cook 2-3 minutes

Add the tomatoes and beans, cook another 2 minutes

Add the broth and bring to a simmer while your pasta is cooking

Add pasta to the meat mixture, and toss with the cheese

Plate, top with some more cheese and sour cream.

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  2. That looks so good. I need to not be hungry and on the internet at 1am, actually.

    I make something kind of similar, but I use chicken instead of beef (I honey/garlic glaze it in a skillet), and I add parmesan cheese to the sauce and corn to the beans. It sounds weird....but it's so, so good.