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Main dishes



Move over Taco Tuesday, it's time for Fiesta Friday with my taco fusilli recipe! Ready in 30 minutes, it's the quickest and cheapest way to escape the winter blues. And whenever you need a pick-me-up, the leftovers reheat really well. Just like tacos, you can tailor them to your needs with your favourite fixings, like avocados, cilantro, and sour cream (or plain Greek yogurt, our preferred healthy alternative). Buen provecho!

Preparation 15 min
Cooking time 15 min
Portions 4-6



  1. In a large frying pan, brown the beef, about 5 to 7 minutes.
  1. Add the onion and the garlic. Stir over medium-high heat until fragrant, about 2 to 4 minutes.
  1. Add the taco seasoning and stir for another minute.
  1. Add the mild salsa and taco sauce, cover, and let simmer over medium-low heat for 10 minutes.
  1. 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.
  1. 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.
  2. Transfer to serving bowls and top with the rest of the cheese and the green onions.
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