Tacos Pasta
35 minutes • 6 servings


Mexican-inspired one pot pasta prepared with ground beef seasoned with our El Paso Tex-Mex spices, onion and pepper served in a sauce made from chicken broth and milk. Add generously grated cheddar and Monterey Jack cheese. All served with sliced ​​green jalapenos and green onion to finish. The recipe is ready in 35 minutes, so it's perfect for the upcoming or ongoing spring break depending on the region you are in.


  • 500 g ground beef
  • 1 finely chopped onion
  • 1 finely chopped red pepper
  • 3 to 4 tbsp. tbsp El Paso Tex-Mex spice
  • 1 can of diced tomatoes (796 ml)
  • 2 cups of chicken broth
  • 1 cup of milk
  • 3 cups of pasta of your choice
  • 1 ½ cups grated cheddar cheese
  • 1 ½ cups grated Monterey Jack cheese
  • Sliced ​​green jalapeño peppers for serving
  • Green onions for serving


  1. In a large saucepan, brown the ground beef with a drizzle of olive oil. Cook for a few minutes until the beef is nicely browned and drain.
  2. Add the onion, pepper and El Paso Tex-Mex spices and continue cooking for 2 to 3 minutes. Then add the diced tomatoes, chicken broth, milk and pasta. Cover and continue cooking for about 15 minutes or until the pasta is cooked through.
  3. Then add the grated cheese, salt and pepper to taste and continue cooking for 5 to 10 minutes.
  4. Serve with sliced ​​green jalapenos and sprinkle with green onions.


Jasmin Perreault said:

Bon repas simple qui se prépare rapidement. Concernant les cuillères à soupe d’épices El Paso, il est écrit 3 ou 4 dans la recette. Je considère que 3 est une bonne quantité pour cette épice assez goûteuse. Encore une fois bravo pour vos recettes!

Boulanger said:

Très bonne recette et super facile et rapide a préparer. Mes filles ont bien aimé même si bien relevées avec les épices et Jalapeño. Elles ont adopté au menu!

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