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Food & Drink


You can raise your hand if you are a child of Hamburger Helper. I do, too. 🙂 This Beef Taco Pasta is a home-cooked version of your childhood meal in a container with a southwest twist. It’s got ground beef and a delicious tomato sauce, green chilies pasta, a healthy dose of taco seasoning, and lots of delicious comfort food in one dish. It all cooks in one pan, making dinner time quick and simple. #WIN


I made tiny pasta shells as I had them in my pantry. However, I made the recipe initially using egg noodles. There are other short pasta shapes. Be aware that you might need to simmer a bit longer or take a little less time, depending on your pasta. Rotini, as well as penne, are excellent options.


One tablespoon olive oil ($0.16)

One onion yellow ($0.32)

Two cloves of garlic, chopped ($0.16)

1/2 lb. ground beef ($3.00)

One packet of  taco seasoning* ($0.67)

1 15oz. bottle of chopped tomatoes ($0.79)

1 4oz. can of green chiles diced ($0.67)

1/2 lb. smaller shells of pasta ($0.50)

2 cups of beef broth ($0.26)

1 cup shredded cheddar cheese ($1.15)

Two green onions cut ($0.20)


Cut the onion into small pieces and mince the garlic. Add the garlic, onion, and olive oil to the bottom of a large skillet or pot. Sauté over medium temperature until the onions become soft.

Add the ground beef and taco seasoning, and continue to stir and cook until the meat is tender.

Incorporate the chopped tomatoes (with juices) and chopped green chilies (with juices) into the beef and stir until the mixture is well-mixed.

Add the beef broth and pasta and stir again. Even if the pasta isn’t completely submerged in the broth, it’s OK.

Cover the pot and raise the heat to medium-high. Let the broth rise to a complete boiling point. After boiling it, offer the noodles a good stir, place the lid back on top, and reduce the heat to low to medium.

The pasta should continue at a simmer, stirring it every couple of minutes and switching off the lid for approximately 10-15 minutes or till the pasta has become cooked. Some sauce should be left in the pot after the pasta has been cooked.

Incorporate the cheddar cheese, then stir it until it is melted. Sprinkle with chopped green onions, and serve!

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Joseph M. Kay

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