Recipe from Two Peas and Their Pod
Cheesy pasta shells with a hearty taco meat sauce and lots of delicious toppings! Two of the best meals come together to create ONE incredible meal that takes less than 30 minutes to make! The perfect dinner for busy weeknights!
Prep Time5 mins
Cook Time20 mins
Total Time25 mins
Course: Main Course, Pasta
- 1/2 tablespoon olive oil
- 1 small onion, chopped
- 1 pound lean ground turkey, or ground beef
- 3 cloves garlic, minced
- 8 oz tomato sauce
- 1/4 cup water
- 1 tablespoon ground chili powder
- 2 teaspoons ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 4 oz mild green chiles
- 10 ounces medium pasta shells
- 1 1/2 cups shredded Mexican blend cheese or cheddar cheese
- Toppings: extra cheese, sour cream, sliced green onions, sliced black olives, cilantro, pico de gallo or salsa, avocado, jalapeño slices
In a large skillet, heat the oil over medium high heat. Add the onion and turkey. Cook, stirring and breaking apart the turkey with a wooden spoon, until browned, about 5 minutes.
Add the garlic, tomato sauce, water, chili powder, cumin, smoked paprika, oregano, salt, and pepper. Stir and reduce heat to low. Let simmer for about 10 minutes or until mixture thickens, stirring occasionally. Stir in the green chiles.
Boil a large pot of water and salt generously. Cook the pasta until al dente, according to package instructions. Drain well and add the cooked pasta to the meat sauce.
Stir in the cheese and season with extra salt and pepper, if necessary. Serve the taco pasta in bowls and garnish with your favorite toppings.
Calories: 312kcal | Carbohydrates: 32g | Protein: 24g | Fat: 10g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 52mg | Sodium: 670mg | Potassium: 426mg | Fiber: 3g | Sugar: 3g | Vitamin A: 798IU | Vitamin C: 8mg | Calcium: 187mg | Iron: 2mg