If your family is anything like mine, they crave hearty comfort foods during the cold winter months.
One of our recent favourite meals is Taco Pasta. Well… it depends on who you ask, our youngest son says it’s too spicy, but whatever… you can’t please everyone!
It’s easy to make, it tastes amazing and you can sneak as many taco-related veggies as you like, and the kids barely notice. Although, my kids would notice black olives – which we like on our nachos. Yup, no slipping black olives past them!
Basically, to make it, you brown a pound of ground beef or turkey, adding chopped onions and whatever other veggies you might like. I use a lot of peppers, the more colourful, the better! While that’s cooking, boil the pasta to al dente and shred your cheese.
Once the meat mixture is cooked, drain it and return to the stove. Add a pouch of taco seasoning and 3/4 cup of water and simmer until the liquid disappears.
Drain your pasta and combine with the meat/veggie mixture, stirring well. Add a small jar of salsa (you can pick the amount of heat you like!) and stir well.
Then add your cheese, stirring again to melt the cheese.
Serve this wonderful meal immediately.
I personally like to add a dollop of sour cream and some chopped green onion as a garnish.
This meal really hits the spot and is perfect the next day, for lunch, too. My husband, bless him, approaches these particular leftovers with gusto!
So, yes! This meal is easy to make, it’s filling, warms you up, and can be healthy, depending on the amount of cheese and vegetables you add to it.
I wouldn’t recommend doing Taco Pasta in a slow cooker unless you are quite comfortable cooking pasta this way (which I’m not). Pasta needs a lot of babysitting when it’s in the slow cooker, and I feel that the entire purpose of the slow cooker is to toss everything in and leave it for a few hours.
I hope you and your family enjoy Taco Pasta!