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Taco Pasta
This cheesy taco pasta is an easy recipe that cooks in one pan! Made with chicken or beef, it's a 30-minute dish perfect for busy nights!
Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins
Servings:
6
servings
Calories:
442 kcal
Course:
Main Course
Cuisine:
Mexican
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 cumin ground
- ½ teaspoon oregano dried
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper ground
- 1 ¾ cups water plus more as needed
- 1 cup salsa medium or mild, prepared
- 1 tomato sauce
- 1 ½ cups whole wheat pasta such as rotini, fusilli, penne, or shells, uncooked
- 1 black beans rinsed and drained, reduced sodium, 15-ounce can
- 1 cup cheddar cheese divided (use pepper jack for a kick!, shredded sharp
For serving:
- avocado sliced
- Greek yogurt nonfat plain
- cilantro chopped, fresh
- jalapeño
- Any taco topping you love
Instructions
- In large, deep skillet with a lid (or a dutch oven), heat olive oil over medium-high heat. Once the oil is hot but not yet smoking, add the ground chicken, onion, and red and green bell peppers. Brown the meat, breaking it apart with a spoon, until it is fully cooked through and the onions are translucent, about 8 minutes.
- Add the garlic, chili powder, cumin, oregano, salt, and pepper and cook just until the garlic is fragrant, about 30 seconds. Add the water, salsa, tomato sauce, pasta, and beans.
- Reduce the heat to medium low, then cover the pan. Let simmer gently, stirring occasionally, just until the pasta is al dente and most of the liquid is absorbed (more liquid will absorb as it cools), about 12 to 15 minutes. As you stir the pasta while it cooks, check to make sure it's not becoming dry. If it is, stir in water as needed to keep it moist and simmering.
- Remove the pan from the heat and stir in half of the cheese, then sprinkle the remaining cheese on top. Serve hot with any of your favorite toppings.
Cup of Yum
Notes
- TO STORE: Refrigerate leftover pasta in an airtight storage container for up to 4 days.
- TO REHEAT: Rewarm pasta in a Dutch oven on the stovetop over medium-low heat or in the microwave.
- TO FREEZE: Freeze leftovers in an airtight freezer-safe storage container for up to 3 months. Let thaw overnight in the refrigerator before reheating.
Nutrition Information
Serving
1(of 6)
Calories
442kcal
(22%)
Carbohydrates
57g
(19%)
Protein
31g
(62%)
Fat
9g
(14%)
Saturated Fat
3g
(15%)
Polyunsaturated Fat
1g
(6%)
Monounsaturated Fat
3g
(15%)
Trans Fat
1g
(50%)
Cholesterol
69mg
(23%)
Potassium
937mg
(20%)
Fiber
12g
(48%)
Sugar
6g
(12%)
Vitamin A
1117IU
(22%)
Vitamin C
47mg
(52%)
Calcium
138mg
(14%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 6 servings
Amount Per Serving
Calories 442
% Daily Value*
| Serving | 1(of 6) | |
| Calories | 442kcal | 22% |
| Carbohydrates | 57g | 19% |
| Protein | 31g | 62% |
| Fat | 9g | 14% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 1g | 50% |
| Cholesterol | 69mg | 23% |
| Potassium | 937mg | 20% |
| Fiber | 12g | 48% |
| Sugar | 6g | 12% |
| Vitamin A | 1117IU | 22% |
| Vitamin C | 47mg | 52% |
| Calcium | 138mg | 14% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.