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Close up of a large serving bowl of cheesy taco pasta with avocado, sour cream, jalapenos and lime wedges on top and a wooden spoon resting in the side for serving.
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Taco Pasta

Taco pasta is an all-in-one pan 30-minute dinner with taco meat, tomatoes, beans, pasta and cheese. It’s sure to be a hit!
Prep Time5 minutes
Cook Time25 minutes
Total Time30 minutes
Yield: 4 servings

Ingredients

  • 2 teaspoons extra virgin olive oil
  • 1 medium onion, chopped
  • 2 medium bell peppers, chopped (any colors)
  • 2 cloves garlic, minced
  • 1 lb. lean ground turkey (such as 93% lean)
  • 3 tablespoons taco seasoning
  • 1 (14.5 oz) can fire roasted diced tomatoes
  • 1 (8 oz) can tomato sauce
  • 1 (14.5 oz) can black beans, rinsed and drained
  • 2 cups water
  • 2 cups elbow pasta
  • 2 cups shredded cheddar cheese, divided

Optional toppings:

  • Shredded cheese, avocado, sour cream/Greek yogurt, sliced green onions, chopped fresh cilantro, hot sauce, etc.

Instructions

  • Heat oil in a large pot over medium heat. Add onion and bell peppers and sauté until tender, 5-6 minutes. Add the garlic and sauté for another 30 seconds.
  • Add the ground turkey and cook, breaking up with a spatula, until cooked through and no pink remains.
  • Add the taco seasoning and stir to mix well and incorporate evenly.
  • Add the diced tomatoes, tomato sauce, black beans, water and pasta. Stir well.
  • Cover the pot, reduce the meat to medium low and simmer for 10-12 minutes, until the pasta is al dente.
  • Add 1 cup of the shredded cheese and stir to get it mixed in and melted.
  • Serve hot with the remaining cheese sprinkled on top and any desired toppings.

Notes

Peppers: You need 2 bell peppers and they can be any color or combination of colors: green, orange, yellow or red.
Turkey: I use a 93% lean ground turkey for this taco pasta. Ground beef could be substituted, but you may need to drain off any excess grease.
Taco seasoning: I use and prefer homemade taco seasoning, but it’s fine to substitute store-bought.
Tomatoes: Fire roasted diced tomatoes give some extra oomph to this dish, but regular diced tomatoes would be fine to use if that’s what you have on hand. Petite diced tomatoes would be OK, too.
Beans: Black beans are our favorite, but pinto beans would also work well here.
Pasta: Elbow pasta works great in this recipe because it cooks quickly and is small enough to incorporate in every bite. You could use a different pasta but your cook time may vary and you may need more or less.
Cheese: We go with regular cheddar cheese, but Monterey Jack cheese, pepper Jack cheese or a Mexican blend cheese would all be delicious, too. Also, we’re stirring half of the cheese into the pasta mixture so every bite is cheesy, and then we’re topping our bowls with the remaining cheese.
Spicy: If you want a spicy taco pasta, feel free to add a jalapeño pepper to sauté along with the other peppers. You could also stir in some cayenne pepper or red pepper flakes for some heat. And/or serve this with hot sauce.
Leftovers: Once cooled, transfer the leftover taco pasta to a covered container and store in the refrigerator for up to 5 days. Reheat in the microwave until hot. You can also freeze the leftovers. Let cool, then pack it in a freezer-safe container or ziplock bag, label and date it. Freeze for up to 3-4 months. Let thaw in the refrigerator overnight, then reheat in a microwave-safe container in the microwave until hot.

Video

Nutrition

Serving: 1serving | Calories: 756kcal | Carbohydrates: 54g | Protein: 55g | Fat: 36g | Saturated Fat: 15g | Polyunsaturated Fat: 17g | Trans Fat: 1g | Cholesterol: 174mg | Sodium: 1141mg | Fiber: 9g | Sugar: 6g
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