Let me start out by saying, by no means is Taco Pasta gourmet.
Taco Pasta is simplicity. It is quick, few ingredients and even fewer dishes.
Perfect for an easy weeknight meal, that uses ingredients you probably already have on hand.
This is a dinner my mom would make quite often when I was in school and would be running between dance lessons, 4-H meetings, etc. A simple meal to serve along with a lettuce salad or add in extras like corn, pinto beans, onions, or peppers to suit your family’s tastes.
Taco Pasta can be made all in one pan. Boil the pasta, cook until al dente, and drain. Then add the ground beef to brown, followed by the taco seasoning, tomato soup, water, and black olives.
Tada! It’s done!
When I know there will be a busy weeknight, I have made this beforehand and then stuck it in a casserole dish, topped the pasta with cheese, and baked it later until it was heated through and the cheese melted.
File this one away in the incredibly simple weeknight meal file. You can thank me later.
- 8 ounces pasta
- 1 lb ground beef
- 1 (1 1/4oz) pkg taco seasoning
- 1 (10 3/4 oz) can tomato soup
- 1/2 cup water
- black olives, sliced
- shredded cheddar cheese
Cook pasta according to package directions.
In a large skillet over medium heat, brown ground beef.
Add taco seasoning, tomato soup, water, and black olives. Mix to combine and heat through.
Gently stir in the drained pasta.
Serve and top with cheddar cheese.