- It's what's cooking online!
home > recipes > meals / dishes > soups & salads > soups > ethnic-styles > taco soup > mexican taco pasta soup

Mexican Taco Pasta Soup

recipe at a glance

recipe is ready in under 30 minutes time: under 30 minutes

serves/makes:   4


recipe id: 108203
cook method: stovetop

Be the first to upload an photo of Mexican Taco Pasta Soup

recipe tools

Photoadd photo
Reviewadd review
rate it!
share this recipe:
share on facebook share on google plus share on twitter share on pinterest


1 pound ground beef
1 medium onion, chopped
2 cloves garlic, minced
1 1/2 teaspoon chili powder
1 teaspoon cumin
2 cans (14 ounce size) beef broth
1 1/2 cup picante sauce
1 can (14.5 ounce size) diced tomatoes
1 medium green bell pepper, chopped
1 cup uncooked rotini pasta
1/2 cup shredded Cheddar or monterey jack cheese


In a large skillet, brown the ground beef with the onion and garlic over medium heat for 5 to 7 minutes, or until the beef is cooked and no pink remains; drain off the excess liquid. Add the remaining except the cheese and bring to a boil. Reduce the heat to low and simmer for about 10 minutes, or until the pasta is cooked. Serve topped with cheese.

NOTE: For extra crunch, serve with tortilla chips on the side.


562 calories, 29 grams fat, 35 grams carbohydrates, 39 grams protein per serving.
Show full nutritional data (including Weight Watcher's Points ®, cholesterol, sodium, vitamins, and diabetic exchanges)

Get our best recipes delivered right to you!
Sign up for our newsletter that features hand-picked recipes

shared by: sgre52160

ratings & reviews

Mexican Taco Pasta Soup and more recipes
follow cdkitchen:   subscribe via rss find us on facebook find us on google plus find us on twitter find us on pinterest