High Protein Taco Pasta
A hearty one-pot pasta dish that combines the bold flavors of taco night with the comfort of pasta, packed with protein and flavor.
Ingredients
Main Ingredients
- 8 oz Pasta Penne, rotini, or whole wheat recommended.
- 1 lb Ground Turkey or Beef Turkey for a lean option, beef for a richer taste.
- 1 packet Taco Seasoning Can substitute with homemade blend of cumin, chili powder, and garlic powder.
- 1 can Diced Tomatoes Provides acidity and moisture for the sauce.
- 1 cup Black Beans Rinsed and drained; can swap for kidney beans.
- 1 cup Corn Canned or frozen works; adds sweetness and texture.
- 1 cup Shredded Cheese Cheddar for sharpness or mozzarella for creaminess.
- 1 cup Chicken or Vegetable Broth Use low-sodium if preferred.
- Salt and Pepper To taste.
- Chopped Cilantro for Garnish (Optional)
Instructions
Cooking Process
- Brown the ground turkey or beef in a large pan over medium heat for about 5-7 minutes, draining excess fat.
- Add the taco seasoning, toasting it briefly in the pan before adding the diced tomatoes.
- Stir in the black beans, corn, and uncooked pasta until well combined.
- Pour in the broth and stir; bring to a boil, then reduce to a simmer. Cover the pan.
- Cook for 15-20 minutes, stirring occasionally, until the pasta is al dente. Add more broth if it appears too dry.
- Fold in the shredded cheese until melted. Adjust seasoning with salt and pepper.
- Serve hot, garnished with chopped cilantro if desired.
Notes
For best results, use a deep bowl to serve. Pair with guacamole, tortilla chips, or a light salad. Refrigerate leftovers for up to three days or freeze in airtight containers for 2-3 months.