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Cheesy Taco Pasta

  • Beef
Time30 Minutes Time4 TimeAmerican
Cheesy Taco Pasta

This Cheesy Taco Pasta is a creamy, flavour-packed dish perfect for midweek dinners. El Jefe brings those taco flavours to life, whilst the Red Dawg Hot Sauce adds that extra bit of heat.
For added crunch, sprinkle crushed tortilla chips over the top before serving, or drizzle over a good glug of Chilli Crisp Oil. A hit of lime juice and avocado also works well. 

ingredients

  • 300g large pasta shells
  • 1 tbsp olive oil
  • 500g minced beef 
  • 1 red onion, diced
  • 2 cloves garlic, minced
  • 2 tbsp El Jefe Seasoning
  • 1 can (400g) diced tomatoes
  • 1 can (300g) black beans, drained and rinsed
  • 150g cheddar cheese, shredded
  • 100g mozzarella cheese, shredded
  • 2 tbsp Red Dawg Hot Sauce 
  • Fresh coriander
  • Sour cream to serve

Directions

  1. Boil the pasta shells in salted water until al dente. Drain and set aside.
  2. In a large pan, heat the olive oil over medium heat. Add the beef and cook until browned, breaking it apart as it cooks. Add the diced red onion and garlic in with the meat, cooking for 2-3 minutes until softened and fragrant.
  3. Stir in the El Jefe Seasoning and cook for another minute. Then add the diced tomatoes (with their juice) and black beans. Stir well to combine and let it simmer for 5 minutes.
  4. Lower the heat and stir in the shredded cheddar and mozzarella until melted and creamy. Add the Red Dawg Hot Sauce for a kick of spice and heat.
  5. Gently fold the cooked pasta shells into the cheesy taco mixture, ensuring each shell is filled with that rich, taco-flavoured goodness.
  6. Spoon into bowls, garnish with fresh coriander and a dollop of sour cream.

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