Taco Pasta Toss Recipes
TACO PASTA TOSS
Get the facts on this Taco Pasta Toss: Kids love pasta and they love tacos. Put them together and get a surefire dinnertime hit with our Taco Pasta Toss.
Provided by My Food and Family
Categories Home
Time 25m
Yield 4 servings, 2 cups each
Number Of Ingredients 10
Steps:
- Cook spaghetti as directed on package, omitting salt.
- Meanwhile, brown meat with onions in large skillet. Stir in next 4 ingredients. Bring to boil; cover. Simmer on medium-low heat 3 min. or until heated through, stirring occasionally.
- Drain spaghetti; place in large bowl. Add meat sauce; mix lightly. Top with remaining ingredients.
Nutrition Facts : Calories 600, Fat 22 g, SaturatedFat 11 g, TransFat 1 g, Cholesterol 105 mg, Sodium 920 mg, Carbohydrate 62 g, Fiber 5 g, Sugar 7 g, Protein 39 g
TACO PASTA SALAD
My family loves this savory taco pasta salad. Serve taco or corn chips on the side, and you have a complete meal. -Gert Rosenau, Pewaukee, WI
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 4 servings.
Number Of Ingredients 10
Steps:
- Cook pasta according to package directions. Meanwhile, in a large skillet, cook beef over medium heat until no longer pink, breaking it into crumbles; drain. Stir in the taco seasoning; cool., Drain pasta and rinse in cold water; stir into meat mixture. Add the lettuce, tomatoes, cheese, onion, green pepper and dressing; toss to coat. Serve with tortilla chips.
Nutrition Facts : Calories 624 calories, Fat 30g fat (12g saturated fat), Cholesterol 98mg cholesterol, Sodium 1454mg sodium, Carbohydrate 55g carbohydrate (13g sugars, Fiber 3g fiber), Protein 33g protein.
TACOS IN PASTA SHELLS
This recipe has a Mexican flavor and is tasty and easy to make. It is great anytime; kids and adults will love it. Garnish with sliced tomatoes, lettuce and ripe olives, if desired.
Provided by grannycancook
Categories World Cuisine Recipes European Italian
Time 1h
Yield 6
Number Of Ingredients 11
Steps:
- In a large skillet, brown beef over medium heat until no longer pink; drain. Add cream cheese, salt and chili powder; mix and simmer for 5 minutes.
- Meanwhile, bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain. Toss cooked shells in butter.
- Preheat oven to 350 degrees F (175 degrees C).
- Fill shells with beef mixture and arrange in a 9x13 inch baking dish; pour taco sauce over shells. Cover with foil and bake in preheated oven for 15 minutes.
- Remove dish from oven and top with Cheddar cheese, Monterey Jack cheese and tortilla chips; return dish to oven to cook for 15 minutes more.
- Top with sour cream and onions; serve.
Nutrition Facts : Calories 734.7 calories, Carbohydrate 47.6 g, Cholesterol 136.3 mg, Fat 44.2 g, Fiber 2.3 g, Protein 35.7 g, SaturatedFat 23.5 g, Sodium 1053.8 mg, Sugar 4.3 g
BETTER CHOICE TACO PASTA TOSS
This beefy, cheesy pasta toss gets the taco treatment, with corn, salsa, lettuce, cheese and reduced-fat sour cream.
Provided by My Food and Family
Categories Home
Time 20m
Yield 4 servings, 2 cups each.
Number Of Ingredients 10
Steps:
- Cook spaghetti as directed on package, omitting salt.
- Meanwhile, brown meat with onions in large skillet. Stir in next 4 ingredients. Bring to boil; cover. Simmer on medium-low heat 3 min. or until heated through, stirring occasionally.
- Drain spaghetti; place in large bowl. Add meat sauce; mix lightly. Top with remaining ingredients.
Nutrition Facts : Calories 300, Fat 8 g, SaturatedFat 3.5 g, TransFat 0 g, Cholesterol 80 mg, Sodium 85 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 29 g
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