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Prep Time10 minutes
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Cook Time20 minutes
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Serv SizeYield 4-6 servings
Delicious creamy, cheesy taco pasta with ground beef!
Ingredients
Taco Seasoning (optional)
Directions
Start a pot of salted water boiling for pasta and follow the cooking instructions on the packaging.
In a large skillet on medium heat, add 1 tablespoon of olive oil. Add in diced onions and sauté for 5-6 minutes until softened.
Add ground beef to the onion and sauté until no longer pink. Drain off any grease.
While meat is cooking, make taco seasoning. In a small bowl combine 1 teaspoon of the following: chili powder, paprika, cumin, salt, garlic powder, onion powder and corn starch.
Chop lettuce if serving with the taco pasta. Usually (but not always) there is lettuce on tacos, so I like to serve mine on the side. I used red romaine lettuce.
Add seasoning to the meat and 1/2 cup of water. Cook until water has evaporated. Remove the meat mixture from the skillet and set aside. Wipe skillet clean.
Cube Velveeta and butter and add to the same skillet on medium heat. Allow for them to melt, stirring until combined.
Add in 2 cups of shredded Pepper Jack Cheese and 1 cup of milk, stirring until combined and creamy.
Drain the cooked pasta and add to the cheese sauce, tossing until combined.
Add the meat to the pasta.
Add in diced tomatoes and canned diced green chiles, stirring until combined.
Serve the Cheesy Taco Pasta with chopped lettuce, a dollop of sour cream and a spoonful of your favorite Salsa. Enjoy!
Conclusion
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