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Karen's Taco Pasta

Rated as 4 out of 5 Stars

"I made this with taco leftovers and my family loved it. I think it works best with fettuccine, but you can use your favorite pasta."
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servings 552 cals
Original recipe yields 7 servings (6 to 8 servings)


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  1. Cook pasta in a large pot of boiling salted water until al dente. Drain.
  2. Meanwhile, in a large skillet cook ground beef. Drain excess grease. Add taco seasoning packet as directed on package.
  3. Transfer pasta to a large bowl. Toss with cooked meat mixture, prepared cheese, and tomatoes. If desired, add sliced olives. Season to taste with salt, pepper, and garlic powder. Sprinkle with grated Parmesan cheese. Serve immediately.

Nutrition Facts

Per Serving: 552 calories; 24 g fat; 58.4 g carbohydrates; 25.8 g protein; 67 mg cholesterol; 939 mg sodium. Full nutrition

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We used only 6 oz. of rotini (could have probably used 8 oz.), can of Hunt's diced tomatoes seasoned for tacos, can of diced tomatoes with green chilies, can of black beans (rinsed), and some di...

We enoyed this meal, it was a change of pace from the usual pasta fare. I used elbows and made a goulash, then layered cheese throughout and on top and baked it at 325 degrees for about fifteen...

Noone accept me seemed to like this. I ended up throwing it out. I think you could cut down a lot on the amount of pasta. It was a bit dry as well.

I made quite a few changes, but it ended up very good. I didn't have fresh tomatoes, so I used one can of diced tomatoes, drained and 1 can of tomatoes with green chilies and some onion. I als...

I made a slight change by using pepper jack cheese instead of the Parmesan. After all it's cheese for cheese so no star deduction. This is a keeper folks and easily adaptable to your tastes.