Spicy Beef Taco Rigatoni
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Spicy Beef Taco Rigatoni

Spicy Beef Taco Rigatoni

with Tomato Salsa & Lime Crema

Get ready for a crowd-pleasing dinner idea that’s hard not to love—especially that 25-minute cook time! It’s a magnificent mashup only our chefs could dream up: beef taco pasta! We replace the tortillas with tender rigatoni and toss it in a mix of beef and tomato seasoned with our bold Tex-Mex paste. Stir in a blend of Mexican cheeses to create a creamy, velvety sauce that’s packed with flavor. Top each bowl with a spoonful of salsa and a dollop of lime crema for the full taco-’toni experience.


Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time25 minutes
Prep Time10 minutes


serving amount

1 unit


¼ ounce


1 unit


6 ounce

Rigatoni Pasta

(Contains Wheat)

10 ounce

Ground Beef

1 unit

Tex-Mex Paste

1.5 tablespoon

Sour Cream

(Contains Milk)

2 tablespoon

Cream Cheese

(Contains Milk)

½ cup

Mexican Cheese Blend

(Contains Milk)

Not included in your delivery



1 teaspoon

Cooking Oil


Nutrition Values

/ per serving
Calories910 kcal
Fat49 g
Saturated Fat20 g
Carbohydrate74 g
Sugar7 g
Dietary Fiber4 g
Protein43 g
Cholesterol145 mg
Sodium1210 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.


Large Pot
Large Pan
Small Bowl



• Bring a large pot of salted water to a boil. Wash and dry produce. • Dice tomato into ¼-inch pieces. Roughly chop cilantro. Zest and quarter lime.

Cook Pasta

• Once water is boiling, add rigatoni to pot. Cook, stirring occasionally, until al dente, 9-11 minutes. Reserve 1 cup pasta cooking water (2 cups for 4 servings), then drain.

Cook Beef Mixture

• While pasta cooks, heat a drizzle of oil in a large, preferably nonstick, pan over medium-high heat. Add beef*, half the tomato, half the cilantro, and a pinch of salt and pepper. Cook, breaking up meat into pieces, until cooked through, 4-6 minutes. • Remove from heat. Drain off any excess fat from the pan and stir in Tex-Mex paste.

Make Salsa & Crema

• While beef cooks, in a small bowl, combine remaining tomato, remaining cilantro, juice from half the lime, and a pinch of salt. • In a separate small bowl, combine sour cream, juice from one lime wedge (two wedges for 4 servings), and a pinch of lime zest.

Toss Pasta

• Once pasta is cooked, return pan with beef mixture to medium-high heat. Stir in drained rigatoni, cream cheese, Mexican cheese blend, and 1⁄3 cup reserved pasta cooking water (2⁄3 cup for 4 servings). • Cook, stirring, until cheese is melted and everything is completely coated in a creamy sauce, 1-2 minutes. TIP: If sauce seems too thick, add an extra splash of pasta cooking water. • Taste and season with salt and pepper if desired.

Finish & Serve

• Divide rigatoni between bowls; top with salsa and a dollop of crema. Serve with any remaining lime wedges on the side.

Ground Beef is fully cooked when internal temperature reaches 160°.