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Taco Pasta Recipe

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4 from 5 reviews

Taco Pasta is a flavorful and hearty one-pan meal that combines seasoned ground chicken or turkey with colorful bell peppers, black beans, whole wheat pasta, and a spicy tomato-based sauce. This easy skillet dish is perfect for a weeknight dinner, delivering the delicious tastes of a taco in a comforting pasta form, topped with melted cheddar cheese and fresh garnishes like avocado, Greek yogurt, and cilantro.

Ingredients

Protein & Vegetables

  • 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

Spices & Seasonings

  • 1 tablespoon chili powder
  • 1 1/2 teaspoons ground cumin
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon ground black pepper

Liquids & Sauces

  • 1 3/4 cups water (plus more as needed)
  • 1 cup prepared salsa (medium or mild)
  • 1 (8-ounce) can tomato sauce

Carbohydrates

  • 1 1/2 cups uncooked whole wheat pasta (such as rotini, fusilli, penne, or shells)

Additional Ingredients

  • 1 (15-ounce) can reduced-sodium black beans, rinsed and drained
  • 1 cup shredded sharp cheddar cheese, divided (pepper jack cheese can be used for a spicier kick)
  • Sliced avocado (for serving)
  • Nonfat plain Greek yogurt (for serving)
  • Chopped fresh cilantro (for serving)
  • Jalapeño (optional, for serving)
  • Any taco toppings you love (optional)

Instructions

  1. Heat the skillet: In a large, deep skillet with a lid or Dutch oven, heat the olive oil over medium-high heat until hot but not smoking.
  2. Cook the meat and vegetables: Add the ground chicken, diced yellow onion, and diced red and green bell peppers to the skillet. Brown the meat, breaking it apart with a spoon, until fully cooked through and the onions turn translucent, about 8 minutes.
  3. Add spices and garlic: Stir in the minced garlic, chili powder, ground cumin, dried oregano, kosher salt, and ground black pepper. Cook just until the garlic is fragrant, which should take about 30 seconds.
  4. Add liquids and pasta: Pour in the water, prepared salsa, tomato sauce, uncooked pasta, and the rinsed and drained black beans. Stir to combine everything evenly.
  5. Simmer the pasta: Reduce the heat to medium-low and cover the skillet with its lid. Let the mixture simmer gently, stirring occasionally, until the pasta is al dente and most of the liquid has been absorbed, about 12 to 15 minutes. If the pasta becomes dry during cooking, stir in additional water as needed to keep it moist and simmering.
  6. Add cheese and serve: Remove the skillet from heat and stir in half of the shredded cheddar cheese. Then sprinkle the remaining cheese on top. Serve the taco pasta hot with sliced avocado, nonfat plain Greek yogurt, chopped cilantro, jalapeño slices, and any other favorite taco toppings you prefer.

Notes

  • You can substitute ground turkey for ground chicken based on preference.
  • Use whole wheat pasta for added fiber and nutritional benefits.
  • If you prefer a spicier dish, try pepper jack cheese instead of sharp cheddar and add jalapeño slices.
  • Monitor the pasta while simmering to prevent it from drying out—add water as necessary.
  • This recipe can be doubled easily for larger groups.
  • Leftovers reheat well and can be stored in the refrigerator for up to 3 days.

Find it online: https://dishcooks.com/taco-pasta-recipe/