Craving a quick and satisfying meal? Look no further than this **Easy Taco Pasta recipe**! It’s the perfect solution for using leftover taco meat and transforming it into a completely new culinary experience. This vibrant dish is packed with the flavors of bell peppers, onions, and garlic, and crowned with classic taco toppings like sour cream, cheddar cheese, and cilantro. Get ready to extend the taco night joy with this simple and delicious recipe!
Do you ever find yourself with an abundance of taco meat after Taco Tuesday?
If you’re searching for creative ways to repurpose those delicious leftovers, this Taco Pasta recipe is a winner in my household. It’s a family-friendly dinner option that’s both hearty and convenient, making it ideal for busy weeknights.
Excited to dive into this scrumptious **Taco Pasta**?
Your New Favorite Leftover Taco Meat Recipe
This recipe transforms humble leftovers into a vibrant and flavorful pasta creation.
- **Waste Not, Want Not:** A fantastic way to utilize leftover taco meat, turning it into a completely different and exciting dish.
- **Beginner-Friendly:** The straightforward steps make it an excellent recipe for novice cooks.
- **Customizable:** Easily adapt the flavors with your favorite taco toppings.
- **Quick & Easy:** This taco pasta comes together in under 30 minutes, providing a satisfying meal in no time.
Ingredient Notes
You only need a handful of ingredients, most of which you likely already have in your pantry.
- Leftover Taco Meat: Use as much or as little as you have. I usually have between one and one and a half cups.
- Pasta: The beauty of this recipe is its versatility! Farfalle, penne, elbow macaroni, rigatoni, shells, or even spaghetti all work wonderfully.
- Bell Peppers: I enjoy a colorful mix of red, orange, green, and yellow bell peppers, but feel free to use your preferred variety.
- Garlic & Onions: Finely minced garlic and diced onions add depth of flavor. In a pinch, you can substitute half a teaspoon each of garlic powder and onion powder.
Optional Toppings: Elevate your taco pasta with your favorite taco toppings. Consider sour cream, chopped chives, fresh cilantro, shredded cheddar cheese, guacamole, sliced avocado, and a squeeze of lime juice.
Kitchen Tools & Equipment You Need
Here’s what you’ll need to make this delicious Taco Pasta:
- Large stockpot – for cooking the pasta
- Large skillet – to cook the vegetables and combine all ingredients.
- Wooden spoon or silicone spatula – to stir everything together.
Step-by-Step Instructions
Detailed instructions are available in the recipe card below. Here’s a quick visual guide to making this taco pasta:
Step 1: Cook the pasta in a large pot according to package instructions.
Step 2: Sauté onions, garlic, and bell peppers in a large skillet.
Step 3: Add leftover taco meat to the skillet. Since the meat is already seasoned, you typically won’t need extra seasoning. However, you can add taco seasoning to taste. Sauté until the peppers are soft and the pasta is cooked.
Step 4: Combine the cooked pasta with the meat and vegetable mixture in the skillet, stirring to combine.
Optional: Top with your favorite taco toppings such as sour cream, shredded cheddar cheese, and chopped cilantro.
Recipe FAQs
While using leftover taco meat saves time, you can certainly cook ground beef, chicken, pork, or turkey from scratch.
Yes, this recipe is naturally dairy-free if you omit the optional toppings.
For sour cream, try a dairy-free sour cream alternative. For shredded cheddar cheese, look for dairy-free cheddar-style shreds.
Parsley makes a great substitute for cilantro, offering a similar fresh flavor.
Store the cooled pasta dish in an airtight container in the refrigerator for up to 3 days.
What side dishes go with taco pasta?
This Taco Pasta pairs perfectly with many side dishes! Consider these easy options:
- Air Fryer Broccoli
- Elote Dip (Mexican Corn Dip)
- Air Fryer Garlic Bread
- Garlic Rosemary Focaccia
- Tortilla chips and Pico de Gallo
- Air Fryer Corn Ribs
More taco meat recipes
- Taco Pizza
- Instant Pot Taco Meat
- Easy Taco Mac and Cheese
- Easy Taco Dip with Ground Beef
More pasta recipes you might like
- The Ultimate Creamy Dairy-Free Mac and Cheese
- Instant Pot Tuscan Chicken Pasta (Dairy-Free)
- Tri-Pepper Turkey Pasta
- 30-Minute Instant Pot Sausage and Peppers Pasta
- Easy, Hearty Italian Sausage Pasta
Did you make this recipe? Don’t forget to leave a 5-Star 🌟🌟🌟🌟🌟 rating in the recipe card, and if you really loved it, please leave a comment further down on the page. Thank you!
Easy Taco Pasta with Leftover Taco Meat
Cook Time: 15 mins
Total Time: 30 mins
Servings: 4 servings
Ingredients
-
12 ounces uncooked pasta -
2 tablespoons olive oil -
½ cup chopped bell peppers, red, orange, and or yellow; I use a mix of all three! -
¼ cup chopped onion -
2 finely minced garlic cloves -
Leftover taco meat – however much you have! I usually have about 1 to 1-1/2 cups worth. -
1 can (14 ounces) diced tomatoes -
Optional toppings: sour cream, shredded cheddar cheese, and chopped cilantro or chopped parsley
Instructions
-
Cook pasta according to package directions in a large stockpot.
-
Meanwhile, in a large skillet, heat olive oil over medium-high heat.
-
Add chopped bell peppers, onions, and garlic to the pan. Sauté over medium-high heat for about 3 minutes, stirring to ensure ingredients do not stick to the pan and also ensuring the garlic does not burn.
-
Once the onions look slightly translucent and soft, add the leftover taco meat and sauté for another 1-2 minutes to heat the meat.
-
Add diced tomatoes to the skillet and continue stirring and sautéeing for another 2-3 minutes, until the tomatoes are heated.
-
Drain the pasta, leaving approximately 3-4 tablespoons of hot pasta water in the pot, and add the pasta to the skillet.
-
Stir the pasta until it is thoroughly coated with the tomato meat sauce. Add a tablespoon of the hot pasta water to the skillet as needed to help create more of a sauce.
-
Once the pasta is evenly coated with the sauce, remove from heat.
-
Top with sour cream, shredded cheddar cheese, cilantro, and/or parsley if you wish. Serve immediately.
Notes
Storage: Allow the dish to cool, then store in an airtight container in the refrigerator for up to 3 days.
Nutrition
,
Carbohydrates: 28g
,
Protein: 17g
,
Fat: 10g
,
Saturated Fat: 2g
,
Polyunsaturated Fat: 1g
,
Monounsaturated Fat: 6g
,
Trans Fat: 0.2g
,
Cholesterol: 35mg
,
Sodium: 187mg
,
Potassium: 511mg
,
Fiber: 3g
,
Sugar: 4g
,
Vitamin A: 704IU
,
Vitamin C: 35mg
,
Calcium: 49mg
,
Iron: 3mg
Nutrition information is automatically calculated, so should only be used as an approximation.
Tried this recipe?
Please leave a star rating and comment! Then snap a pic of your dish and share it on social media. Tag UrbanBlissLife and #UrbanBlissLife!