FOOD

EASY TACO PASTA

EASY TACO PASTA combines the best of both worlds: tacos and pasta! This delicious one-pot Mexican spaghetti may be cooked on the stovetop or in the Instant Pot. In 30 minutes, taco-seasoned meat, black beans, and spaghetti are ready! This is an excellent addition to your library of quick meal recipes.

INGREDIENTS NEEDED:

— 2 Tbsp Olive Oil, or preferred oil
— 1 lb. Lean Ground Beef
— ½ large Onion, diced
— 1 15 oz can Black Beans (or whole pinto beans), rinsed and drained
— 1 15 oz can Diced Tomatoes (drained), or 1 cup salsa picante
— 8 oz Uncooked Medium Shell Pasta (225g), or preferred pasta type
— 1 cup Corn, fresh, frozen, or canned
— 2 ¼ cups Chicken Broth, add more for stove version (see note)
— 2 Tbsp Taco Seasoning, same as 1-oz packet * See footnote
— 8 oz Cheddar Cheese, same as 2 cups shredded
— Sea Salt, to taste

RECIPE INSTRUCTIONS:

USING INSTANT POT :

Add OIL to the Instant Pot and set it to “Sauté.” Allow the pot to heat until it reads “HOT” on the display.

GROUND BEEF and ONION are added. Cook, stirring occasionally, until the meat is cooked through. Excess fat should be drained as needed.

If any browned components remain stuck to the pot’s surface, add a splash of liquid and scrape them loose with a flat utensil. This is known as deglazing, and it’s also known as “flavor gold.”

On the pot, press “Cancel.” PASTA SHELLS, TOMATOES (or picante), BEANS, CORN, TACO SEASONING, and BROTH are added to the pan. To submerge all components, press them down into the liquid.

Set the pressure valve to “Sealing” and secure the lid. For thin pasta (shell pasta), choose “Manual” or “Pressure Cook” for 1 minute, or 2 minutes for thicker pasta (rotini, penne, elbow mac, bow tie, etc.).

Allow the pot to lie undisturbed for a 10-minute natural pressure release (NPR) once the cook cycle has completed. DO NOT FORGET TO COMPLETE THIS STEP… The spaghetti is still in the oven.

To discharge any residual steam, carefully turn the pressure release valve to the “Venting” position (if any). Remove the lid.

Note: There will be some surplus liquid at first, but this will assist the cheese blend in the next stage. In addition, pasta absorbs liquid as it sits (just like IP Mac and Cheese).

Stir in the CHEDDAR CHEESE and set aside for a few minutes to allow the pasta to absorb any extra liquid.

Note: If the texture isn’t to your liking, feel free to add extra cheese and a few splashes of broth.

USING STOVE :

In a soup pot, heat the OIL over medium-high heat. GROUND BEEF and ONIONS are added. Cook, stirring occasionally, until the meat is cooked through.

DICED TOMATOES, BLACK BEANS, PASTA SHELLS, TACO SEASONING, and CHICKEN BROTH are added to the mixture.

Note: If necessary, add more liquid (broth or water) to cover the pasta.

Increase the heat to HIGH and bring everything to a boil quickly.

Reduce the heat to MED-LOW and continue to cook until the pasta is tender (about 10 minutes). As needed, add splashes of liquid (broth or water).

Stir in the CHEDDAR CHEESE just before serving. Season with SALT to taste.

More recipes :

STEAK AND CHEESY BACON POTATO ROUNDS

CAJUN SHRIMP AND SAUSAGE VEGETABLE SKILLET

STUFFED CABBAGE ROLLS

BUFFALO CHICKEN STUFFED SHELLS

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