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Karen's Taco Pasta

Karen's Taco Pasta

Name: Karen's Taco Pasta
Yield: 6 to 8 servings
Ingredients: 16 ounces dry fettuccine pasta; 1 pound lean ground beef; 1 (1.25 ounce) package taco seasoning mix; 4 ounces shredded Cheddar cheese; 3 tomatoes, diced; salt to taste; ground black pepper to taste; 1 pinch garlic powder; ¾ (6 ounce) can black olives, drained and chopped; 2 tablespoons grated Parmesan cheese

Rating: 4.27 stars

44 Ratings
32 Reviews
6 Photos

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.

By Karen Gardeski

Gallery

Recipe Summary

Servings:

Yield:

6 to 8 servings

Nutrition Info

Directions

Step 1

Cook pasta in a large pot of boiling salted water until al dente. Drain.

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Step 2

Meanwhile, in a large skillet cook ground beef. Drain excess grease. Add taco seasoning packet as directed on package.
Step 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; protein 25.8g; carbohydrates 58.4g; fat 24g; cholesterol 66.9mg; sodium 939.2mg. Full Nutrition

Reviews (32)

Most helpful positive review

VILAINE

08/05/2004

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 diced onion along with the rest of the ingredients but no parmesan, fresh tomatoes or spices. We cooked the meat and warmed all the canned goods and mixed it with the hot pasta and just tossed it in the oven for 15 minutes to melt the cheese. I definitely appreciate the recipe idea, don't think I would have made this without some inspiration. My boyfriend and I really liked it and will definitely make our modified version in the future. Read More

Helpful

(16)

Most helpful critical review

pamjlee

10/28/2002

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. Read More

Helpful

(5)

44 Ratings

5 star values: 21
4 star values: 16
3 star values: 5
2 star values: 2
1 star values: 0

Reviews: Most Helpful

Most Helpful Most Positive Least Positive Newest

VILAINE

08/05/2004

Helpful

(16)

caliboo

07/13/2003

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 minutes. Serve with a salad and some bread and you've got yourself a meal! Read More

Helpful

(8)

pamjlee

10/27/2002

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. Read More

Helpful

(5)

Andrea

05/07/2012

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 also used elbow macaroni and baked in the oven with 1 1/4 c cheese. Next time I think I'll add some corn but it was very good as made. Read More

Helpful

(5)

DeaconBaker

06/22/2018

I made the original recipe the first time and it was ok. The second time I replaced the cheddar with smoked gouda cheese and added two teaspoons of cayenne pepper.. Also instead ofbthe fresh tomatoes I used canned organic diced tomatoes and it was divine! Read More

Helpful

(1)

bd.weld

Allstar

04/24/2018

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. Read More

Helpful

(1)

Terri Clifford

06/23/2018

Left out the olives and tomatoes! I would make it again. Read More

Mary Jo Schmitt Weber

07/08/2018

This was so easy and good. I used penne pasta and a can of Rotel tomatoes. Read More

Nina V

06/27/2018

Easy to make taste is great and leftover is just as good the next day if not better Read More

More Reviews

Back to Karen's Taco Pasta

All Reviews for Karen's Taco Pasta

- of Reviews

Karen's Taco Pasta

Servings Per Recipe: 7
Calories: 552.3

% Daily Value *

protein: 52 %

carbohydrates: 19 %

dietary fiber: 15 %

sugars:

fat: 37 %

saturated fat: 50 %

cholesterol: 22 %

vitamin a iu: 12 %

niacin equivalents: 83 %

vitamin b6: 19 %

vitamin c: 16 %

folate: 35 %

calcium: 18 %

iron: 24 %

magnesium: 20 %

potassium: 12 %

sodium: 38 %

thiamin: 10 %

calories from fat:

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

Reviews for: Photos of Karen's Taco Pasta

1 of 32

All Reviews

VILAINE

08/05/2004

Helpful

(16)

caliboo

07/13/2003

Helpful

(8)

pamjlee

10/27/2002

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.

Helpful

(5)

Andrea

05/07/2012

Helpful

(5)

DeaconBaker

06/22/2018

Helpful

(1)

bd.weld

Allstar

04/24/2018

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.

Helpful

(1)

Terri Clifford