Taco Pasta
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Prep Time
10 mins
-
Cook Time
10 mins
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Total Time
30 mins
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Servings
6 servings
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Calories
442 kcal
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Course
Main Course
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Cuisine
Mexican
Taco Pasta
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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!
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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 such as rotini, fusilli, penne, or shells
- 1 (15-ounce) can reduced-sodium black beans rinsed and drained
- 1 cup shredded sharp cheddar cheese divided (use pepper jack for a kick!)
For serving:
- Sliced avocado
- nonfat plain Greek yogurt
- chopped fresh cilantro
- 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.
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
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Serving
1(of 6)
Calories
442kcal
(22%)
Carbohydrates
57g
(19%)
Protein
31g
(62%)
Fat
9g
(14%)
Saturated Fat
3g
(15%)
Polyunsaturated Fat
1g
Monounsaturated Fat
3g
Trans Fat
1g
Cholesterol
69mg
(23%)
Potassium
937mg
(27%)
Fiber
12g
(48%)
Sugar
6g
(12%)
Vitamin A
1117IU
(22%)
Vitamin C
47mg
(52%)
Calcium
138mg
(14%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 6servings
Amount Per Serving
Calories 442 kcal
% 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.
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