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| Karen's Taco Pasta (image source: BD.WELD) |
I made this with taco extras and my family adored it. I think it works best with fettuccine, however you can utilize your #1 pasta.
Servings: 7
Yield: 6 to 8 servings
INGREDIENTS
- 16 ounces dry fettuccine pasta
- 1 pound lean ground hamburger
- 1 (1.25 ounce) bundle taco preparing blend
- 4 ounces destroyed cheddar
- 3 tomatoes, diced
- salt to taste
- ground dark pepper to taste
- 1 squeeze garlic powder
- ¾ (6 ounce) can dark olives, depleted and slashed
- 2 tablespoons ground Parmesan cheddar
DIRECTION
Step 1
Cook pasta in a huge pot of bubbling salted water until still somewhat firm. Channel.
Stage 2
In the mean time, in a huge skillet cook ground hamburger. Channel overabundance oil. Add taco preparing bundle as coordinated on bundle.
Stage 3
Move pasta to a huge bowl. Throw with cooked meat blend, arranged cheddar, and tomatoes. Whenever wanted, add cut olives. Season to taste with salt, pepper, and garlic powder. Sprinkle with ground Parmesan cheddar. Serve right away.
NUTRITION FACTS
Per Serving: 552 calories; protein 25.8g; sugars 58.4g; fat 24g; cholesterol 66.9mg; sodium 939.2mg.
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