Karen's Taco Pasta Recipe - Allrecipes.com

Karen's Taco Pasta

Recipe by  

"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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Ingredients Edit and Save

Original recipe makes 6 to 8 servings Change Servings
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Directions

  1. Cook pasta in a large pot of boiling salted water until al dente. Drain.
  2. Meanwhile, in a large skillet cook ground beef. Drain excess grease. Add taco seasoning packet as directed on package.
  3. Transfer pasta to a large bowl. Toss with cooked meat mixture, prepared cheese, and tomatoes. If desired, add sliced olives. Season to taste with salt, pepper, and garlic powder. Sprinkle with grated Parmesan cheese. Serve immediately.
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Reviews More Reviews

Aug 05, 2004

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.

 
Jul 13, 2003

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!

 

6 Ratings

Oct 27, 2002

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.

 
May 07, 2012

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.

 

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Nutrition

  • Calories
  • 552 kcal
  • 28%
  • Carbohydrates
  • 58.4 g
  • 19%
  • Cholesterol
  • 67 mg
  • 22%
  • Fat
  • 24 g
  • 37%
  • Fiber
  • 3.7 g
  • 15%
  • Protein
  • 25.8 g
  • 52%
  • Sodium
  • 939 mg
  • 38%

* Percent Daily Values are based on a 2,000 calorie diet.

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