Garden Fresh Taco Pasta
Last night I decided to make taco pasta for our traditional Mexican Monday night meal. I have made it in the past, but it has been a long time. The previous recipe that I used calls for a can of Rotel tomatoes and last time it didn’t seem to have a good flavor to me, so I was not so anxious to make it again. However, my garden is in full swing, and I have fresh tomatoes and green peppers in good abundance, so I decided to create my own version of the previous recipe. Wow! What a difference fresh tomatoes, peppers and onions made to this dish. I think the hardest part of this recipe is dicing the produce, but other than that it is super simple to make and comes together quickly. It reminds me of a homemade hamburger helper type dish with a Mexican flare. I have shared the recipe below. Enjoy!
Ingredients
- 1/2 pound ground sirlion
- 2 medium tomatoes (washed and diced)
- 1/2 cup Green Pepper (washed and diced)
- 3/4 cup yellow onion (peeled and diced)
- 8 ounces elbow pasta
- 1/2 cup pasta water
- 2 teaspoons taco seaconing
- 3/4 cup Mexican blend cheese
- Preparation: 15 min
- Cooking: 20 min
- Ready in: 35 min
Instructions
- Cook pasta according to package directions and reserve 1/2 cup pasta water. Add generous pinch of salt to boiling water before adding pasta.
- Brown ground beef in a skillet on stovetop on medium heat, until most of the pink is gone
- Add onions and green pepper and sauté for another 5 minutes and all the ground beef is cooked
- Sprinkle in taco seasoning over the top and add 1/2 cup of the pasta water and allow seasoning to coat meat and vegetables.
- Add in diced tomatoes and let cook for another 5-7 minutes letting the tomatoes release their juices
- Sprinkle cheese over top and stir to combine. Turn off heat and serve.