In My Kitchen: Cheesy Taco Pasta

Tacos and Pasta are two of my very favorite things. Somehow it has never occurred to me to combine the two, until I saw this recipe and decided to alter it to my taste buds and diet (meatless). It turned out amazing and now I have a new recipe in my repertoire for when you kinda feel like Mexican but also kinda feel like Italian.

You’ll need:

  • 1/2 tablespoon olive oil
  • 1 small onion, chopped
  • 12 oz Morningstar Farms Grillers Crumbles, frozen
  • 3 cloves garlic, minced
  • 15 oz jar tomato sauce
  • 1/4 cup water
  • 1 tablespoon chili powder
  • 2 teaspoons ground cumin
  • 1 teaspoon smoked paprika
  • 1 teaspoon dried oregano
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 4 oz can mild green chiles, drained
  • 10 oz pasta shells of your choice
  • 1 cups shredded Mexican blend cheese

Instructions:

  1. Bring a large pot of salted water to a boil. Cook pasta until al dente. Drain and set aside.
  2. In a large skillet, heat the oil over medium high heat. Add the onion and Morningstar Farms ground beef. Cook, adding water as needed to cook the Grillers Crumbles without burning them to the pan.
  3. Add the garlic, tomato sauce, water, chili powder, cumin, paprika, oregano, salt and pepper. Stir and reduce heat to low. Let simmer for about 10 minutes, or until mixture thickens, stirring occasionally. Stir in the green chiles.
  4. Add in cooked pasta to the sauce and mix thoroughly. Turn off heat, then stir in cheeses and any extra salt and pepper that the recipe needs.
  5. Serve the taco pasta salad with your favorite toppings, like cilantro, sour cream, sliced green onions, black olives, Pico de Gallo or avocado.

Source: Adapted from a recipe by Two Peas and Their Pod.

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