Taco Pasta
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Creamy spiced pasta with ground beef, corn, jalapeño, and cheddar, finished with sour cream and cilantro. A fusion of taco and pasta that is rich, spicy, and quick. Customizable with many toppings for easy weeknight variation.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 1 tablespoon (14 ml) olive oil
- 1 pound (453 g) lean ground beef
- 1-2 tablespoons (14-28 ml) oil
- 1 medium chopped onion (about 1½ cups)
- 1 tablespoon (8 g) minced garlic
- 1 tablespoon (8 g) chili powder
- 2 teaspoons (6 g) ground cumin
- 1 teaspoon (2 g) paprika
- 2 teaspoons (2 g) dried oregano
- 1-2 teaspoons (2-4 g) bouillon
- 1 jalapeño (seeded and finely chopped)
- 1 can diced tomatoes (14.5 ounces)
- 1 can tomato sauce (8 ounces)
- 4 ounces green chili peppers
- 1 ½ cups frozen corn
- 8 ounces pasta (I used rotini)
- 2 cups (500 ml) beef or chicken broth
- 1-2 cups shredded Mexican or sharp cheddar cheese
- sour cream
- cilantro
- chopped green onions
- sliced avocado
- tortilla strips
At a glance
PER SERVING · TIME 30M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 20m
- Sodium
- 1434mg
- Total sugar
- 11g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 1210mg
- Calcium
- 481mg
- Iron
- 7mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 1434MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.