Description
This Taco Pasta recipe is a delicious and easy-to-make one-pan meal that combines the flavors of classic taco ingredients with wholesome whole wheat pasta. Ground chicken or turkey is cooked with peppers, onions, and a blend of southwestern spices, then simmered with salsa, tomato sauce, black beans, and pasta until tender. Topped with sharp cheddar cheese and your favorite taco garnishes, it’s a perfect weeknight dinner that the whole family will enjoy.
Ingredients
Scale
Main Ingredients
- 1 tablespoon extra-virgin olive oil
- 1 pound ground chicken or ground turkey
- 1 yellow onion, diced
- 1 green bell pepper, diced
- 1 red bell pepper, diced
- 2 cloves garlic, minced
- 1 tablespoon chili powder
- 1 ½ teaspoons ground cumin
- ½ teaspoon dried oregano
- ½ teaspoon kosher salt
- ¼ teaspoon ground black pepper
- 1 ¾ cups water, plus more as needed
- 1 cup prepared salsa (medium or mild)
- 1 (8-ounce) can tomato sauce
- 1 ½ cups uncooked whole wheat pasta (rotini, fusilli, penne, or shells)
- 1 (15-ounce) can reduced-sodium black beans, rinsed and drained
- 1 cup shredded sharp cheddar cheese, divided (or pepper jack for a kick)
For Serving
- Sliced avocado
- Nonfat plain Greek yogurt
- Chopped fresh cilantro
- Jalapeño slices
- Any taco toppings you love
Instructions
- Brown the Meat and Vegetables: In a large, deep skillet with a lid or a Dutch oven, heat olive oil over medium-high heat. Once hot but not smoking, add the ground chicken, diced onion, and diced red and green bell peppers. Cook, breaking apart the meat with a spoon, until the chicken is fully cooked and the onions turn translucent, about 8 minutes.
- Add Spices and Aromatics: Stir in the minced garlic, chili powder, ground cumin, dried oregano, kosher salt, and black pepper. Cook just until the garlic becomes fragrant, about 30 seconds, taking care not to burn it.
- Combine Liquids, Pasta, and Beans: Add the water, prepared salsa, tomato sauce, uncooked whole wheat pasta, and rinsed black beans to the skillet. Stir to combine all ingredients evenly.
- Simmer Until Pasta is Cooked: Reduce heat to medium-low and cover the skillet. Let the mixture simmer gently, stirring occasionally, until the pasta is al dente and most of the liquid is absorbed, about 12 to 15 minutes. Keep an eye on the moisture level and add additional water if the mixture starts to dry out before the pasta is cooked.
- Add Cheese and Serve: Remove the pan from heat and stir in half of the shredded cheddar cheese until melted. Sprinkle the remaining cheese on top. Serve the pasta hot, garnished with sliced avocado, nonfat plain Greek yogurt, chopped cilantro, jalapeño slices, or any preferred taco toppings.
Notes
- To Store: Refrigerate leftover taco pasta in an airtight container for up to 4 days.
- To Reheat: Warm leftovers gently in a Dutch oven on the stovetop over medium-low heat or in the microwave until heated through.
- To Freeze: Freeze leftover pasta in a freezer-safe airtight container for up to 3 months. Thaw overnight in the refrigerator before reheating.
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 5g
- Sodium: 480mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 8g
- Protein: 28g
- Cholesterol: 60mg
