Karens Taco Pasta Recipes

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ONE-POT CHEESY TACO PASTA RECIPE BY TASTY



One-Pot Cheesy Taco Pasta Recipe by Tasty image

Here's what you need: ground beef, tomato, whole kernel corn, tomato sauce, water, taco seasoning, salt, pepper, elbow macaroni, colby jack cheese

Provided by Chandreyee Sen

Categories     Dinner

Yield 10 servings

Number Of Ingredients 10

1 lb ground beef
1 can tomato, diced (15 oz - 425g)
1 can whole kernel corn, (15 oz - 425g)
1 can tomato sauce, (15 oz - 425g)
2 cups water
1 package taco seasoning
salt, to taste
pepper, to taste
2 cups elbow macaroni, uncooked
1 ½ cups colby jack cheese

Steps:

  • In a large quart pot over medium-high heat brown the ground beef. Drain fat and return beef to the pot.
  • Add taco seasoning, water, diced tomatoes, corn and tomato sauce. Bring to a boil.
  • Add uncooked macaroni and reduce heat to low. Cover and simmer for 10-15 minutes (until pasta is cooked through). Stir occasionally.
  • Remove from heat. Sprinkle cheese on top and cover.
  • Serve once cheese is melted!
  • Enjoy!

Nutrition Facts : Calories 366 calories, Carbohydrate 36 grams, Fat 14 grams, Fiber 3 grams, Protein 22 grams, Sugar 5 grams

KAREN'S TACO PASTA



Karen's Taco Pasta image

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.

Provided by Karen Gardeski

Categories     Pasta Main Dishes

Yield 7

Number Of Ingredients 10

16 ounces dry fettuccine pasta
1 pound lean ground beef
1 (1.25 ounce) package taco seasoning mix
4 ounces shredded Cheddar cheese
3 tomatoes, diced
salt to taste
ground black pepper to taste
1 pinch garlic powder
¾ (6 ounce) can black olives, drained and chopped
2 tablespoons grated Parmesan cheese

Steps:

  • Cook pasta in a large pot of boiling salted water until al dente. Drain.
  • Meanwhile, in a large skillet cook ground beef. Drain excess grease. Add taco seasoning packet as directed on package.
  • 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.

Nutrition Facts : Calories 552.3 calories, Carbohydrate 58.4 g, Cholesterol 66.9 mg, Fat 24 g, Fiber 3.7 g, Protein 25.8 g, SaturatedFat 9.9 g, Sodium 939.2 mg, Sugar 3.1 g

KAREN'S TACO PASTA



Karen's Taco Pasta image

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.

Provided by Karen Gardeski

Categories     Pasta Main Dishes

Yield 7

Number Of Ingredients 10

16 ounces dry fettuccine pasta
1 pound lean ground beef
1 (1.25 ounce) package taco seasoning mix
4 ounces shredded Cheddar cheese
3 tomatoes, diced
salt to taste
ground black pepper to taste
1 pinch garlic powder
¾ (6 ounce) can black olives, drained and chopped
2 tablespoons grated Parmesan cheese

Steps:

  • Cook pasta in a large pot of boiling salted water until al dente. Drain.
  • Meanwhile, in a large skillet cook ground beef. Drain excess grease. Add taco seasoning packet as directed on package.
  • 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.

Nutrition Facts : Calories 552.3 calories, Carbohydrate 58.4 g, Cholesterol 66.9 mg, Fat 24 g, Fiber 3.7 g, Protein 25.8 g, SaturatedFat 9.9 g, Sodium 939.2 mg, Sugar 3.1 g

KAREN'S CREAMY TOMATO PASTA



Karen's Creamy Tomato Pasta image

Traditional vodka sauce is the basis for this recipe, but with a twist to suit my family's taste. This is quick enough to serve on a weeknight but is also a treat for company.

Provided by KLEVEAR

Categories     World Cuisine Recipes     European     Italian

Time 40m

Yield 4

Number Of Ingredients 9

1 (8 ounce) package uncooked farfalle (bow tie) pasta
½ pound sweet Italian sausage
1 (6 ounce) jar roasted red peppers, drained and chopped
½ pound sliced fresh mushrooms
½ cup vodka
1 (28 ounce) can crushed tomatoes
½ cup half-and-half
⅛ teaspoon crushed red pepper flakes
½ cup grated Parmesan cheese

Steps:

  • Bring a large pot of lightly salted water to a boil. Place farfalle pasta in the pot, cook for 8 to 10 minutes, until al dente, and drain.
  • In a skillet over medium heat, cook the sausage until evenly brown. Mix in the roasted red peppers, mushrooms, and vodka, and bring to a boil. Cook and stir 5 minutes, until most of the vodka has evaporated and mushrooms are tender.
  • Mix the tomatoes, half-and-half, and red pepper into the skillet. Cover, reduce heat to low, and cook, stirring frequently, 15 minutes. Serve over the cooked pasta, and top with Parmesan cheese.

Nutrition Facts : Calories 595.3 calories, Carbohydrate 65 g, Cholesterol 42.3 mg, Fat 19.3 g, Fiber 7.2 g, Protein 25.9 g, SaturatedFat 8 g, Sodium 1054.1 mg, Sugar 3.4 g

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