Taco Pasta Recipe
Cheesy Tex-Mex Taco Pasta: A quick and flavorful one-pot meal with ground chicken, veggies, pasta, and beans, topped with melted cheese and served with your favorite taco fixings
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Calories: 440kcal
Equipment
- Large, deep skillet with a lid (or a Dutch oven)
- Spoon for stirring
- Cutting board and knife for chopping vegetables
- Measuring Spoons and Cups
- Can Opener
- Serving plates or bowls
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 1/2 teaspoons ground cumin
- 1/2 teaspoon dried oregano
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 1 3/4 cups water plus more as needed
- 1 cup prepared salsa medium or mild
- 1 8-ounce can tomato sauce
- 1 1/2 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
- Jalape�o
- Any taco topping you love
Instructions
- Heat olive oil in a large skillet over medium-high heat.
- Cook ground chicken, onion, and bell peppers until browned and onions are translucent.
- Add garlic and spices; cook until fragrant.
- Pour in water, salsa, tomato sauce, pasta, and beans.
- Simmer covered until pasta is al dente, stirring occasionally.
- Stir in half of the cheese, then top with remaining cheese.
- Serve hot with avocado, Greek yogurt, cilantro, jalape�o, or your favorite taco toppings.
Nutrition
Serving: 1g | Calories: 440kcal | Carbohydrates: 55g | Protein: 32g | Fat: 9g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Cholesterol: 70mg | Potassium: 940mg | Fiber: 12g | Sugar: 6g | Vitamin A: 1118IU | Vitamin C: 48mg | Calcium: 140mg | Iron: 3mg