Description
This hearty Taco Pasta recipe combines the savory flavors of ground chicken or turkey with vibrant bell peppers, spices, and black beans, all simmered together with whole wheat pasta in a zesty salsa and tomato sauce base. It’s an easy one-pot meal perfect for a family dinner, topped with melted cheese and customizable taco fixings like avocado and Greek yogurt for an extra creamy finish.
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 (can substitute pepper jack for a spicier kick)
For Serving Toppings
- Sliced avocado
- Nonfat plain Greek yogurt
- Chopped fresh cilantro
- Jalapeño slices
- Any other favorite taco toppings
Instructions
- Heat and Brown: In a large, deep skillet with a lid or Dutch oven, warm the olive oil over medium-high heat. Once hot but not smoking, add ground chicken, diced onion, and red and green bell peppers. Cook, breaking apart meat with a spoon until fully browned and onions translucent, about 8 minutes.
- Add Spices and Aromatics: Stir in the minced garlic, chili powder, cumin, oregano, salt, and black pepper. Cook briefly until fragrant, about 30 seconds, taking care not to burn the garlic.
- Add Liquids, Pasta, and Beans: Pour in water, salsa, tomato sauce, uncooked whole wheat pasta, and drained black beans. Stir to combine.
- Simmer: Reduce heat to medium-low, cover the pan, and let simmer gently. Stir occasionally to prevent sticking and monitor moisture. Simmer until pasta is al dente and most liquid is absorbed, about 12 to 15 minutes. Add water if the mixture becomes too dry during cooking.
- Finish with Cheese: Remove from heat. Stir in half of the shredded cheese until melted, then sprinkle the remaining cheese evenly on top. Serve immediately, garnished with your choice of taco toppings such as avocado, Greek yogurt, cilantro, and jalapeño slices.
Notes
- Storage: Refrigerate leftovers in an airtight container for up to 4 days.
- Reheating: Warm the pasta on the stovetop in a Dutch oven over medium-low heat or microwave until hot throughout.
- Freezing: Freeze leftovers 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: 450mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 7g
- Protein: 28g
- Cholesterol: 65mg
