Tag Archives: taco pasta recipe

Taco Pasta Bake ****Updated

taco pasta bake

I saw this recipe on pinterest yesterday and decided I just had to try it, I made it last night for dinner and made a few changes but it was so popular that we had no leftovers, my son asked if I could make it again tonight he liked it so much.  So here it is:

1 small box of pasta (any kind, I have used wheels, elbows, mostaccioli it doesnt matter use your fave shape) 1 large onion, diced and sauteed until translucent in 1tbsp of olive oil, 1 lb of ground beef or ground turkey (we have switched to turkey around my house), heaping 1/8 c home made taco seasoning or 1 store bought package, 1 cup water, 1 8oz pkg cream cheese, 1/4 cup shredded tex mex cheese**optional add ins depending on whether you like beans 1 can pinto beans or kidney beans (your preference)–, and/or 1 can fat free refried beans

boil pasta until just cooked then drain and set aside, brown ground beef/turkey after the onion is cooked, drain any fat in the pan,  add taco seasoning (heaping 1/8 of a cup if you make your own), and 1 cup water w/ ground beef, beans and onion for 5 min, add cream cheese and tex mex cheese to beef mixture, stir until melted remove from heat, put pasta in casserole dish, pour the beef, bean and cheese mixture over the top and mix in.  bake at 375* uncovered for 15 minutes or until hot and bubbly.

Serve with sour cream, and/or extra tex mex shredded cheese and sliced avocado ( I like all of the above on top) it is OMG delicious!

Make your Own Taco Seasoning

**UPDATED 1-12-17

Making your own taco seasoning  not only saves money but it tastes so much better than the packaged taco seasonings and doesn’t have all the chemicals and preservatives that the store bought packets have, and which by the way include silica (You know those packets that come with shoes and bags, etc that says “do not eat”  and is actually what sand is made of …..yepper!  that is an ingredient in commercial taco seasoning!)  This was yet another Pinterest idea that I tested and I can say it worked out really well although I have also made some changes to the ingredients as an improvement. I have been making my own for several years now and have no plans to go back to store-bought much like with the home-made baking mix, soooo much better and less expensive than bisquick!  If you haven’t seen that post, follow this link https://syrinxasylum.wordpress.com/2013/04/09/home-made-biscuitbaking-mix/

tacoshaker

I have started keeping and washing some empty containers of different types to store all of these new home made products in, recycling at its finest!

******I store this taco seasoning in an empty parmesan cheese shaker container, the benefit to this is that not only can you measure the heaping 1/8 cup that you need to make tacos out of one side but you can also use the sprinkle side to treat it like a condiment to add zing to other foods, this version could be classified as medium as far as level of heat, to make it hotter just add more cayenne and red pepper flakes to your liking or to make mild use a little less. I store the excess in an empty mayonnaise jar to refill the sprinkling container and because we use it a lot and it’s easier to mix up a bunch at one time to save time later. We use this in chili, add it to rice while its cooking to make Mexican rice and on so many other things just like you would use salt but we are a family of Mexican flavor lovers.

I make this in large batches and since I buy my spices at a discount all the time (for instance the $1 and even .50 spices that is at walmart and even big lots.  I am sure that making this quantity is saving us money, and we know for sure what the ingredients are so is also healthier i.e. no additives or preservatives.

mixstorage ingredients

Ingredients (on the left are the amounts for regular size batch which makes about 1-2 taco dinners ****on the right in parentheses is the amount for a large batch)

3 Tablespoons Chili powder (1 cup)

2 teaspoons paprika (1/2 cup)

2 teaspoons onion powder (1/2 cup)

1 heaping tsp salt (2tablespoons)

1 teaspoon garlic powder (1/4 cup)

1 teaspoon cumin (1/4 cup)

(this believe it or not is what makes it have that “taco” scent, who knew?…well, YOU will as soon as you open the container 🙂  )

1/2 teaspoon ground black pepper (1 tablespoon)

optional depending on how much heat you like:

1/2 teaspoon ground cayenne pepper (1 tablespoon)

pinch red pepper flakes (2 teaspoons)

Measure all your ingredients into a bowl, mix slightly, use a small funnel to pour from the bowl into your storage container, then shake well before each use to make sure they stay well mixed right before you use it.  and that is all there is to that, see?  couldn’t be easier!

******Here is another Pinterest recipe from my blog for Taco Pasta bake that use this seasoning for.  We love this so much we make it almost every week now! follow this link for that recipe:  https://syrinxasylum.wordpress.com/2013/02/27/taco-pasta-bake/

taco pasta bake