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Taco Pasta

Posted on August 10th, 2012  |  28 Comments

1st off, Happy FREAKIN’ Friday!

This is how I feel about that.

Wish I could link to the source, but I got it from my parents – as a chain email – so the originality is lost somewhere in the web. I usually don’t even open chain emails (they’re so freshmen year of high school), but I’m a sucker for cool looking photos, and this one was just too much. Sure, the polar bear? is probably just yawning, but it sort of looks like he’s cracking up, rolling around because his friend said something funny, or because he saw a human fall through ice. Who knows their humor. Anyway, I love it.

I also love this pasta. Which brings me to my second point:

2nd: My husband can’t.stop.eating.

I partially blame myself, being the main cook around the house, and all the hype I bring to meals photographing them all, but still… how do I control this? Worst part is, he’s not getting fat, so there’s no reason for him to stop (damn men.) Okay, actually that’s not the worst part, it’s nice, but only for him; it makes me wrong, and I don’t like that.

I wouldn’t care so much, but I think it’s contagious. And I got the bug.

After 2 (American-sized) portions of this bad boy, I made myself put away the pan and then cleaned the entire kitchen as my exercise. Sounds like an even swap, right?

Good thing I didn’t add in extra cheese.



Taco Pasta

by The Talking Kitchen

Prep Time: 5 minutes

Cook Time: 30 minutes

Keywords: saute entree whole wheat pasta grass fed beef


Ingredients (6 servings)

  • 1 lb. grass fed ground beef (90% lean)
  • 3/4 lb whole wheat pasta (I used penne)
  • 1 large onion, diced
  • 1 tsp sea salt
  • 1/2 tsp garlic powder
  • 1/2 tsp dried oregano
  • 1/2 tsp ground cumin
  • 1/2 tsp chili powder
  • 1/2 of a 15oz. can diced tomatoes
  • 1/2 c. mascarpone cheese (Substitute: sour cream)


  • fresh diced tomatoes
  • chopped cilantro
  • diced green onions
  • diced avocado


Start by bringing a pot of water to boil for the pasta, once at a boil, be sure to salt the water before adding the pasta.

Meanwhile, over medium heat, brown the beef, using a spatula to break it up in to smaller pieces. Add the onion and spices and cook until the meat is fully cooked, about 5 minutes. Next, add the canned tomatoes, reduce heat to low and simmer for at least 5 minutes. Then add the mascarpone cheese, stir to incorporate, cover the meat sauce and let continue to simmer.

Once the pasta is done, drain it, and add it to the meat sauce. Turn off heat and toss to incorporate.

Serve garnished with avocado, cilantro, green onions and freshly diced tomatoes.

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28 Responses

  1. I will try this one for sure. Thanks

  2. I was drooling over this when you posted on Instagram- LOVE this idea! I am SOOOO making this asap- it just looks incredible! I think I have some brown rice elbow macaroni in my pantry… that might do the trick!

    PS love the new look!!!!!

  3. Alyssa says:

    The picture is definitely too good to be true. This recipe isn’t really anything to die for. I’m kind of disappointed.

  4. Lorie says:

    This look DELICIOUS!! And super easy to make…I’m a newbie cook so I get intimidated easily :) Can’t wait to try it!

  5. LOVE the new site! Also totally love this simple pasta. As if tacos weren’t good enough by themselves you added it to pasta. Uh-mazing.

  6. I’ve never thought about combining my love for all things taco related with my love for Italian food. This is just perfect! Beautiful pic too! :)

  7. Michelle says:

    Sounds delicious! Can’t wait to try it!

    PS: I think that’s a seal, not a Polar Bear… :)

    • talkingkadmin says:

      Haha thanks, apparently I don’t know my animals too well, got a pigeon and sea gull mixed up a few posts ago… :)

  8. […] By Editor / no comments   SHARE THIS STORYOur foodgasm of the day comes from The Talking Kitchen with her Taco Pasta. […]

  9. kay says:

    :-( Not as good as I had hoped, but overall satisfying and a great idea. will not be making again any time soon…

  10. […] Recipe Adapted from The Talking Kitchen. […]

  11. Kaylyn says:

    How many servings does this make?

  12. Amber says:

    I made a few changes to this for my fiance who loves a lot of spice. I used a can of “rotel” instead of just tomatoes. It has green chilies in it. I also threw in some steamed zucchini to sneak some more veggies in for him. It was good! Next time, I’m going to try ground turkey.

    It was a great base recipe for me and I thank you for it. I wouldn’t have thought of taco and pasta together! I love italian food and he loves Mexican so we’re both happy.

  13. […] Picture origin and original recipes: HERE […]

  14. […] Check out more cheap and healthy meals in our Healthy Meals Under RM10 series. This wholegrain taco recipe was adapted from The Talking Kitchen’s Taco Pasta. […]

  15. Liza says:

    Beautiful pic and a lovely inspiration! I just tossed together whole wheat spirals, homemade chipotle salsa, leftover seasoned chicken taco meat, and whatever garnishes i had on hand: green onions and avocado. Wished i had some sliced olives but still easy and delicious.

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