Cheesy Taco Pasta
Cooked pasta tossed with browned beef or turkey, seasoned tomatoes, and cheese melted off the heat.
Ingredients
Main Ingredients
- 8 oz pasta dry
- 1 lb ground beef or turkey
- 1 packet taco seasoning
- 1 cup shredded Monterey Jack or Pepper Jack cheese
- 1 can diced tomatoes with juices
As Needed
- cooking oil as needed for lean meat
- water for boiling pasta
Instructions
Method
- Cook 8 oz dry pasta in boiling water according to package directions until al dente. Reserve 1/2 cup cooking water and drain.
- Cook 1 lb ground beef or turkey over medium heat for about 7–10 minutes, breaking it up and adding cooking oil as needed for lean meat. Cook beef to 160°F or turkey to 165°F, then drain excess fat.
- Stir in 1 can diced tomatoes with its juices and 1 packet taco seasoning. Simmer over medium-low heat for 3–5 minutes; add reserved pasta water by the tablespoon if dry.
- Toss in the drained pasta and remove from the heat. Stir in 1 cup shredded cheese until melted and divide into 4 portions.
Notes
- Refrigerate promptly at 40°F or below; use within 3 days.
- Reheat cooked leftovers to 165°F.