Quick One-Skillet Taco Pasta Recipe
Sure, traditional pasta is great. But have you tried taco pasta? This easy recipe takes all of the things you love about tacos—seasonings, spice, and yes, cheese—and converts them into a pasta format. Taco Tuesday is about to take on a whole new meaning.
Thanks to black beans and ground beef, this taco pasta recipe boasts 19 grams of protein, all for under 400 calories. And with the beans, whole-grain pasta, and veggies, you’ll get a whopping 17 grams of fiber per serving, too. Filling, nutritious, and delicious, this is one unexpected recipe you’ll want to keep in your back pocket.
The best part about this dish, though, might be the fact that you can cook the whole thing in one skillet. Less cleanup = more time to enjoy this tasty meal.
Nutrition: 399 calories, 16 g fat (4 g saturated), 467 mg sodium, 17 g fiber, 15 g sugar, 19 g protein
Makes 4 servings
6 oz dried whole-grain medium shells or rotini pasta
12 oz lean ground beef
1 small yellow or orange bell pepper, chopped
1/2 cup chopped poblano pepper or 2 to 3 Tbsp finely chopped jalapeño pepper
1/2 cup chopped onion
1 15-oz can reduced-sodium black beans, rinsed and drained
1 14.5-oz can fire-roasted diced tomatoes, undrained
1 8-oz can tomato sauce
3 cloves garlic, minced
1 tsp paprika
1/2 tsp ground cumin
1 avocado, halved, pitted, peeled, and chopped
1/2 cup crumbled cotija cheese or shredded Mexican blend cheeses
1/3 cup plain Greek yogurt
1/4 cup chopped fresh cilantro
How to Make It
- In a 12-inch skillet, cook pasta according to package directions. Drain; set aside. In the same skillet, cook beef, bell pepper, poblano, and onion over medium heat until meat is browned and vegetables are tender, stirring to break up meat as it cooks. Drain off fat.
- Add beans, tomatoes, tomato sauce, garlic, paprika, and cumin to meat mixture in skillet. Cook and stir until just boiling. Stir in pasta. Heat through.
- To serve, divide pasta mixture among four serving plates. Top with avocado, cheese, yogurt, and cilantro.
Eat This! Tip:
When working with chile peppers, such as poblano or jalapeño, wear gloves to protect your skin against the volatile oils.