Fast and easy Taco Pasta is a creamy and spicy mix of Mexican sauce and Italian pasta. The best of both worlds in a one-pot meal not only makes quick work of meal preparation, but it also makes quick cleanup. The endless list of possible toppings lets you change the flavors around without anyone knowing it's the same recipe.
Heat oil in a large skillet or cast iron over medium-high heat. Once heated, add the ground beef, breaking it up and stirring for about 3-5 minutes or until browned.
Drain extra fat from meat if desired. You won’t have to if using lean ground beef. Remove beef and set aside.
Spice it Up
Pour about 1-2 tablespoons of oil into the pan. Stir in the onion and garlic and cook for about 1-2 minutes or until the onion softens and becomes translucent and the garlic is aromatic.
Add chili powder, cumin, paprika, oregano, bouillon, and jalapeno. Stir for about 30 seconds.
Stir together. Bring to a boil and let it cook on medium-low heat for 15-20 minutes. Adjust seasoning with salt and pepper to taste and water for desired soup consistency.
Finishing Touches
Serve the taco pasta warm in bowls and top with cheese and/or other desired optional ingredients.
Notes
If you prefer using the whole pound of shells so that you don't have an open box lying around, double the rest of the ingredients. That way, the pasta isn't overwhelming.
Make the pasta ahead and add it right before the cheese for an even faster weeknight meal.
Please keep in mind that the nutritional information is a rough estimate and can vary significantly based on the products used in the recipe.