Hello People, Austin Carter brings you all to Beyond the Bayou Blog, a place where perfection is served in plates. One such perfect combination of Mexican and Italian cuisine is with us today in the form of Taco Pasta, which will soon become your favorite dish.
Talking about myself, I am deeply in love with both of these dishes like, how can someone not fall for cheesy pasta and crunchy tacos? So if you are someone who loves them as much as I do, you will surely thank me at the end of this recipe.
One random day when I was just looking for pasta variations on my phone, I got to know about this perfect blend of flavors. At first, I was just still by the thought of why don’t I ever get such an idea
Taco pasta is typically rich in carbohydrates from the pasta and provides protein from ingredients like ground beef or plant-based substitutes. It also offers fiber, vitamins, and minerals depending on the added vegetables and toppings.
So let’s join me in learning this perfect blend and get ready with all your equipment and ingredients to impress your family.
Why You Should Choose Taco Pasta?
- One-Pot Dinner: This meal combines whole grain pasta noodles, ground chicken, fresh veggies, and taco ingredients like spices, salsa, and black beans. It all cooks in one skillet, including the noodles. (Try my Skillet Lasagna and Taco Skillet recipes too!)
- Quick for Busy Nights: Like my other one-pot meals, this cheesy taco pasta is ready in just 30 minutes if you move quickly.
- Family-Friendly and Kid-Approved: Just like Vegetarian Tacos and Burrito Bowls, taco pasta is always a hit. You can add your favorite toppings for an easy meal that everyone loves.
- Very Filling: The black beans and chicken are full of protein, and the veggies and whole grains make it a satisfying and healthy meal.
Taco Pasta Recipe
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
- Jalapeño
- 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, jalapeño, or your favorite taco toppings.
Nutrition
Things You Must Be Careful About!
- Cooking the Meat: Be mindful not to cook the meat for too long. Aim for a browned exterior while keeping it slightly pink inside. Remember, it will continue cooking with the pasta.
- Stirring the Pasta: Occasionally stir the pasta as it cooks to ensure every noodle is well coated in the broth. This helps in even cooking and flavor distribution.
- Adjusting Seasoning: Customize the seasoning and spice levels to suit your preferences. If you enjoy a bit of heat, feel free to add more hot sauce for that extra kick.
- Resting the Pasta: After cooking, allow the pasta to sit for a few minutes. This resting period allows the sauce to thicken and the flavors to blend beautifully. Your patience will be rewarded with a more delicious dish!
- Use wheat pasta (whole wheat or semolina). Using pasta made from beans or rice is great, but they cook differently from wheat-based pasta, which can affect a one-pot pasta recipe like this taco pasta. Wheat pasta is highly recommended.
- Cook the pasta until it’s al dente. This means it’s firm to the bite. The pasta will soak up more liquid as it cools, so cooking it until it’s tender will make it bloated and mushy when you eat it. It’s important to avoid overcooking it.
- Add water if needed. If the pasta seems dry towards the end of cooking, add a little water at a time to keep it moist. This helps prevent it from sticking and drying out.
What to Serve with Taco Pasta?
