Tex Mex Taco Pasta Skillet Recipes
HARD-SHELL TEX-MEX TACO
Provided by Jeff Mauro, host of Sandwich King
Categories main-dish
Time 30m
Yield 6 to 8 tacos
Number Of Ingredients 17
Steps:
- In a large skillet, heat the canola oil over medium-high heat; add the onions and cook until translucent. Add the cayenne, chile powder, cumin and Mexican oregano and cook, stirring, until fragrant, about 1 minute. Add the tomato paste and cook, stirring, for 2 minutes. Add the beef and cook until browned, 8 to 10 minutes. Stir in the tomato sauce and apple cider vinegar and cook until the sauce reduces slightly, 3 to 5 minutes.
- Build the tacos in this order: cheese on the bottom, followed by the beef, tomatoes, avocados, lettuce and jalapenos. Serve the sour cream on the taco or on the side for dipping.
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- Add the uncooked pasta, water, diced tomatoes (with the juice), tomato sauce, chili powder, garlic powder, cumin, smoked paprika, and salt to the pan, and stir to combine well.
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- To a large skillet, add the oil, beef, and cook over medium-high heat, crumbling and stirring frequently as it cooks. I don’t find the need to drain it; and the extra bit of fat will prevent the pasta from sticking later.
- Add the taco seasoning, cumin, optional cayenne (I don’t think it makes it hot, rather it gives it flavor), and stir to combine.
- Cover, reduce heat to medium-low, and cook for about 12 to 15 minutes or until liquid is absorbed and pasta is cooked through.
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