Photo: Spencer Davis
Karen's Taco Pasta
10 ingredients
6 to 8 servings
openrecipes
"I made this with taco leftovers and my family loved it. I think it works best with fettuccine, but you can use your favorite pasta."
Estimated Nutrition (whole recipe, rough)
729
Calories
53g
Protein
34g
Fat
52g
Carbs
Counts 9 of 10 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Beef | 100g cooked | 250 |
| Pasta | 1 cup cooked (140g) | 220 |
| Cheddar Cheese | 1 oz (28g) | 113 |
| Parmesan Cheese | 1 oz (28g) | 110 |
| Tomato | 1 medium (123g) | 22 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Olive | 1 large (4g) | 4 |
| Salt | 1 tsp (6g) | 0 |
| Taco | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 16 ounces dry fettuccine pasta
- 1 pound lean ground beef
- 1 (1.25 ounce) package taco seasoning mix
- 4 ounces shredded Cheddar cheese
- 3 tomatoes, diced
- salt to taste
- ground black pepper to taste
- 1 pinch garlic powder
- 3/4 (6 ounce) can black olives, drained and chopped
- 2 tablespoons grated Parmesan cheese
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By allrecipes ·
Recipe sourced from
openrecipes