Taco Pasta

    40 minutes

    This was a throw together meal when I didn’t have enough in the house to make spaghetti or tacos but together they made this, now we plan to make it regularly.


    New South Wales, Australia
    1 person made this

    Serves: 4 

    • 200g spaghetti
    • 500g beef mince
    • 1 onion, diced
    • 185ml water
    • 1 packet of taco seasoning
    • 300g sweet corn, peas, celery, onions and red capsicum frozen mixed veg
    • 1 cup of sliced olives
    • 1 cup grated cheese
    • 10 jarred jalapenos sliced, optional to taste
    • 1/4 lettuce, thinly sliced
    • 1 tomato, seeded and diced
    • 200g sour cream

    Preparation:15min  ›  Cook:25min  ›  Ready in:40min 

    1. Cook the spaghetti as per the packet directions. Drain and set aside.
    2. In a frypan cook the mince and onion over a medium heat until browned. Stir in the water and taco mix then bring to a simmer.
    3. Stir in the cooked spaghetti, corn mix, olives, half the cheese and jalapenos if using.
    4. Reduce to a low heat and cook until heated through.
    5. To serve place a layer of the taco pasta in a shallow serving bowl, sprinkle with cheese, create a bed of lettuce sprinkle with tomato then place a dob of sour cream on top.

    Recently Viewed

    Reviews and Ratings
    Global Ratings:

    Reviews in English (1)


    We loved this! I cut this in half for two of us tonight, and I did make a few changes. My hubby will only happily eat capellini, so I used that rather than the spaghetti. I didn't want to use a package mix for the veggies, so I added raw celery, capsicum, corn, and onion to the mix, and it turned out perfect! I didn't add the olives or the jalapenos, but I did add pepperoncinis. The taco seasoning I used was from the US Allrecipes---Taco Seasoning I. This is something I'd make in a heartbeat again! We loved it! I would add anything from artichoke hearts to avocado next time. This recipe was an excellent idea! I have a few leftovers and will make them the center of an omelet tomorrow! Thanks!  -  18 May 2013