Recipe by Karen Gardeski
"I made this with taco leftovers and my family loved it. I think it works best with fettuccine, but you can use your favorite pasta."
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dry fettuccine pasta
lean ground beef
1 (1.25 ounce) package
taco seasoning mix
shredded Cheddar cheese
salt to taste
ground black pepper to taste
3/4 (6 ounce) can
black olives, drained and chopped
grated Parmesan cheese
We used only 6 oz. of rotini (could have probably used 8 oz.), can of Hunt's diced tomatoes seasoned for tacos, can of diced tomatoes with green chilies, can of black beans (rinsed), and some diced onion along with the rest of the ingredients but no parmesan, fresh tomatoes or spices. We cooked the meat and warmed all the canned goods and mixed it with the hot pasta and just tossed it in the oven for 15 minutes to melt the cheese.
I definitely appreciate the recipe idea, don't think I would have made this without some inspiration. My boyfriend and I really liked it and will definitely make our modified version in the future.
We enoyed this meal, it was a change of pace from the usual pasta fare. I used elbows and made a goulash, then layered cheese throughout and on top and baked it at 325 degrees for about fifteen minutes. Serve with a salad and some bread and you've got yourself a meal!
Noone accept me seemed to like this. I ended up throwing it out. I think you could cut down a lot on the amount of pasta. It was a bit dry as well.
I made quite a few changes, but it ended up very good. I didn't have fresh tomatoes, so I used one can of diced tomatoes, drained and 1 can of tomatoes with green chilies and some onion. I also used elbow macaroni and baked in the oven with 1 1/4 c cheese. Next time I think I'll add some corn, but it was very good as made.
* Percent Daily Values are based on a 2,000 calorie diet.
Karen's Taco Pasta
Serving Size: 1/7 of a recipe
Servings Per Recipe: 7
Amount Per Serving
Calories from Fat: 216
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