Taco Pasta
This taco pasta is loaded with tender pasta shells, zesty ground beef, salsa, green chilies, and corn, all the good stuff in one skillet. It’s quick and so satisfying, you’ll wonder how it didn’t end up in your dinner lineup sooner.
Ingredients
- 2 pounds lean ground beef
- 1 onion, chopped
- 2 jalapeños, stem and seeds removed.
- 1 teaspoon garlic salt
- 1 teaspoon Slap Ya Mama® seasoning
- 1 teaspoon pepper
- ⅓ cup taco seasoning
- ¾ cup beef broth
- ¾ cup milk
- 1 cup salsa
- 15 ounce corn, drained
- 10 ounce Rotel® drained
- 4 ounce diced green chilies
- 8 ounce sharp cheddar cheese, shredded
- 16 ounce pasta shells, medium
Instructions
- In a large frying pan or skillet, add ground beef, onions and jalapeños.
- Cook over medium heat, add garlic salt, Slap Ya Mama® and pepper. Stir and cook until meat is no longer pink and onions and jalapeños are tender. Drain and return to pan.
- While meat is cooking, cook pasta according to package directions. Rinse and set aside.
- Sprinkle taco seasoning over meat, stir and pour beef broth into pan. Cook until liquid is almost absorbed.
- Add corn, Rotel®, diced chilies, milk and salsa to meat mixture. Stir.
- Continue cooking for 15 minutes or until meat mixture is hot and bubbly.
- Return pasta back to pot, pour meat mixture and cheese over pasta. Stir to combine and then serve once cheese has melted.
Notes
- Chop it small: Keep the onions and jalapeños bite-sized so they mix in perfectly.
- Make it a casserole: Toss everything into a greased baking dish, top it with extra cheese, and bake at 350°F for 15–20 minutes, or until hot and bubbly.
- Reheating: If your pasta becomes dry during reheating, add a splash of water, broth, or milk to help loosen it.