Taco Tuesday Take Two: Taco Pasta!
This 30-minute taco pasta is an easy, fast, super delicious way to use up Taco Tuesday leftover meat! It's filling, comforting, and absolutely beautiful to look at and to eat!
Prep Time15 mins
Cook Time15 mins
Total Time30 mins
- 1 cup uncooked pasta
- 2 tablespoons olive oil
- 1/2 cup chopped bell peppers red, orange, and or yellow; I use a mix of all three!
- 1/4 cup chopped onion
- 2 finely minced garlic cloves
- Leftover taco meat - however much you have! I usually have about 1 to 1-1/2 cups worth.
- 1 14- ounce can of diced tomatoes
- Optional: sour cream shredded cheddar cheese, and chopped cilantro or chopped parsley
Cook pasta according to package directions in a large stockpot.
Meanwhile, in a large skillet, heat olive oil over medium-high heat.
Add chopped bell peppers, onions, and garlic to the pan. Sauté over medium-high heat for about 3 minutes, stirring to ensure ingredients do not stick to the pan and also ensuring the garlic does not burn.
Once the onions look slightly translucent and soft, add the leftover taco meat and sauté for another 1-2 minutes to heat the meat.
Add diced tomatoes to the skillet and continue stirring and sautéeing for another 2-3 minutes, until the tomatoes are heated.
Drain the pasta, leaving approximately 3-4 tablespoons of hot pasta water in the pot, and add the pasta to the skillet.
Stir the pasta until it is thoroughly coated with the tomato meat sauce. Add a tablespoon of the hot pasta water to the skillet as needed to help create more of a sauce.
Once the pasta is evenly coated with the sauce, remove from heat.
Top with sour cream, shredded cheddar cheese, cilantro, and/or parsley if you wish. Serve immediately.