Taco Fusilli

Courtesy of Stefano Faita


  • 454 g (1 pack) Stefano fusilli
  • 450 g (1lb) ground beef
  • 1 small onion, finely diced
  • 2 garlic cloves, finely minced
  • 30 ml (2 tbsp) taco seasoning
  • 180 ml (¾ cup) mild salsa
  • 180 ml (¾ cup) mild taco sauce
  • 375 ml (1½ cups) mix of cheddar and monterey jack cheeses, shredded (divided)
  • 45 ml (3 tbsp) green onions, finely sliced


  1. In a large frying pan, brown the beef, about 5 to 7 minutes.
  2. Add the onion and the garlic. Stir over medium-high heat until fragrant, about 2 to 4 minutes.
  3. Add the taco seasoning and stir for another minute.
  4. Add the mild salsa and taco sauce, cover, and let simmer over medium-low heat for 10 minutes.
  5. Meanwhile, bring a large pot of salted water to a boil. Cook the pasta until al dente. Before draining, reserve about ½ cup of starchy cooking water.
  6. Add the drained pasta to the frying pan and toss to coat. Add half the cheese and stir until well combined. Add the reserved pasta water if needed.
  7. Transfer to serving bowls and top with the rest of the cheese and the green onions.
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