I made this Taco Pasta Toss right before Easter, but forgot to post it! I love taco salads, as you know, and this is a lot like one. Only this one is served with noodles instead of chips. My husband wasn’t sure if he was going to like it. He loved it! Put this one in the dinner rotation!

Taco Pasta Toss Recipe:

Taco Pasta Toss Ingredients:

1 box penne noodles (preferably whole wheat)
1 lb. ground beef
1 medium onion, diced
3 garlic cloves, minced
1 packet taco seasoning (I only had fajita seasoning)
1/4 cup tomato paste
1-1/2 cups chicken broth
2 cups shredded cheese
2 plum tomatoes, seeded and chopped
1/4 head iceberg lettuce or chopped romaine lettuce

How To Make Taco Pasta Toss:

Bring a large pot of water to a boil, salt it, add the pasta and cook until al dente. Drain and return to pot.

While the pasta is cooking, heat a skillet and brown the beef over medium heat. Cook until no longer pink. Drain off excess fat. Add three-quarters of the onion, garlic and taco seasoning. Cook until the onion of softened, about 6-7 minutes. Stir in the tomato paste for 1 minute, then stir in the chicken broth.

Add the meat sauce to the pasta and toss. Spoon into a serving dish, top with the cheese and tent with foil to melt the cheese, about 1 minute. Top with the remaining onion, the tomatoes, and lettuce. Add sour cream and olives like I did!

The only thing I regret is forgetting to put away the leftovers. I woke up to the pot still sitting on the stove! I was SO mad! UGH

Enjoy!

(adapted from Rachael Ray Magazine)

Taco Pasta Toss

Ingredients

1 box penne noodles (preferably whole wheat)
1 lb. ground beef
1 medium onion, diced
3 garlic cloves, minced
1 packet taco seasoning (I only had fajita seasoning)
1/4 cup tomato paste
1-1/2 cups chicken broth
2 cups shredded cheese
2 plum tomatoes, seeded and chopped
1/4 head iceberg lettuce or chopped romaine lettuce

Instructions

Bring a large pot of water to a boil, salt it, add the pasta and cook until al dente.Drain and return to pot.
While the pasta is cooking, heat a skillet and brown the beef over medium heat. Cook until no longer pink. Drain off excess fat.
Add three-quarters of the onion, garlic and taco seasoning. Cook until the onion of softened, about 6-7 minutes. Stir in the tomato paste for 1 minute, then stir in the chicken broth.
Add the meat sauce to the pasta and toss.
Spoon into a serving dish, top with the cheese and tent with foil to melt the cheese, about 1 minute.
Top with the remaining onion, the tomatoes, and lettuce. Add sour cream and olives like I did!