Taco Pasta – a quick and delicious weeknight dinner

I was craving tacos the other night, but we didn’t have tortillas and I was too tired to go out again. So I went scavenging in the refrigerator and pantry. Hmmm….mac and cheese…taco… how about some fusion!

Enter Taco Pasta!

Everything you want in a taco baked into a casserole that is oh so comforting and delicious! This one is easy and can be made with whatever you have in the house, as long as you have those Mexican spices (we keep them on hand at all times).

Here’s How to Do it:

If you don’t have any leftover pasta, cook some up first. I like the orecchietta because all the ingredients settle into the little cup shape and you get a bite of it all at once. Warm the pasta and toss with some butter, then set aside.

pasta

Next, brown the ground beef in a skillet with the spices and vinegar. Place the cooked meat in the bottom of a casserole dish and mix in the minced jalapeño. Be sure to stir well.

taco

Now add the pasta and cheese. Mix it well , then add some salt and pepper to taste. You can also add more spices at this point if you want.

taco cheese

Top the dish with grated or sliced cheese. I was too lazy to pull the cheese grater out so I sliced.

Bake at 350° for 20 to 25 minutes, or until all the cheese is melted and the edges are starting to brown.

taco

Top with avocado slices and grape tomato halves. Serve this amazing taco pasta hot!

taco

taco

Taco Pasta

Taco Pasta! Everything you want in a taco baked into a casserole that is whole comforting and delicious!

  • 3 cups cooked pasta ((orecchietta is the best for this))
  • 2 Tablespoons butter
  • 1/2 to 3/4 pound ground beef
  • 1 teaspoon minced, fresh jalapeño
  • 1 teaspoon garlic salt
  • 1/2 teaspoon onion powder
  • 1 teaspoon ground black pepper
  • 1/2 teaspoon ground cumin
  • 1 teaspoon chile powder
  • 1 teaspoon chipotle powder
  • 1 teaspoon apple cider vinegar
  • 1 to 1-1/2 cups shredded or chopped cheddar and/or pepper jack cheese
  • 1 large avocado
  • Salt and Pepper to taste
  • 1 cup grape tomatoes cut in half
  1. If you don't have any leftover pasta, cook some up first. I like the orecchietta because all the ingredients settle into the pockets and you get a bite of it all. Warm the pasta and toss with some butter. 

  2. Brown the ground beef in a skillet with the spices and vinegar. Place in a small casserole dish and mix in the minced jalapeño and stir well. Add the pasta and cheese. Mix well and add salt and pepper to taste.

  3. Top the dish with grated or sliced cheese. Bake at 350° for 20 to 25 minutes, or until all the cheese is melted and the edges are starting to brown.

  4. Top with avocado slices and grape tomato halves. Serve hot! 

© Copyright 2019 The Lazy Gastronome

 

taco

© Copyright 2019 The Lazy Gastronome

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