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Healthy Cheesy Taco Pasta. Easy recipe that cooks in ONE PAN. Made with chicken or ground beef and loaded with Mexican flavor, it's perfect for busy nights!
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
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.
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