A delicious and easy One Pan Taco Pasta Skillet with Vegetables has your favorite taco flavors cooked in the same pot. Perfect for hiding any extra veggies and easy enough for weeknights!
Along with slow cooker meals, one-pot/one-skillet meals are my my lifesaver.
They are fast, easy and the perfect solution to weeknight dinner craziness. Plus they are great for hiding veggies and clean up is a breeze which totally works for me since dish washing is one of my least favorite chores.
He is a big fan of anything Mexican — especially tacos and enchiladas and he totally dug this pasta version.
It’s full of all the favorite taco-style flavors with the tender pasta shells cooked directly in the same pan. I used gluten free rotini pasta but use what you like or have on hand 🙂
It’s also the best for sneaking in extra veggies. I loaded this one up with some spinach, corn, a medium zucchini and a bell pepper. I used lean ground turkey and some black beans but you can totally use beef or chicken if you prefer.
It’s easy and perfect for a quick weeknight meal and hopefully your family will love it just as much as mine ♥
Yields 4
A delicious and easy pasta dish with all the flavors of a taco made all in one pan. Perfect for weeknights and hiding in extra veggies.
10 minPrep Time
17 minCook Time
27 minTotal Time
Save RecipeIngredients
1 lb ground turkey or beef
1 medium onion, diced
2 cloves of garlic, minced
1 tablespoon of olive oil
1 cup corn kernels, frozen or canned
1 red bell pepper, cored, seeded and diced
1 medium zucchini, diced
2 cups baby spinach, chopped
1/2 cup canned black beans, drained and rinsed
1 (14 ounce) can diced tomatoes, undrained
1 cup of tomato sauce or salsa
2 cups of low sodium chicken broth
2 1/2 cups medium dried pasta shells (I used gluten free rotini)
1 jalapeno, seeded and diced
2 teaspoons of chili powder
1/2 teaspoon of paprika
2 teaspoons of cumin
Salt and black pepper to taste
2 cups of shredded Colby-jack or cheddar cheese
Additional toppings (optional)
diced avocado
green onions
fresh chopped cilantro
black olives
sour cream
Instructions
- In a large skillet over medium heat, saute onions and garlic in olive oil over medium heat, for 1 or 2 minutes until fragrant. Add bell pepper and cook for another minute. Add ground meat to skillet and cook until brown, about 4-5 minutes, breaking up the meat as it cooks, Season with salt and black pepper, to taste. Drain any excess fat.
- Add entire can of crushed tomatoes (undrained), tomato sauce, dried pasta, seasonings, corn, black beans, jalapeno and chicken broth.
- Bring to a simmer, cover with lid and reduce heat to low.
- Cook for 12 minutes, stirring gently every few minutes so the pasta doesn't stick.
- Stir in chopped spinach and zucchini then replace lid and allow to cook for an additional 2 minutes until pasta is tender. Season additionally with salt and pepper, as needed.
- Remove from heat and stir in one cup of cheese. Replace lid to let cheese melt.
- Once cheese has melted, sprinkle with more cheese, cilantro, diced avocados, cilantro, sour cream or any other toppings of your choice.
More One Pot meals from across the web:
One Pot Spinach and Feta Macaroni & Cheese – Diethood
One Pot Lasagna Soup – Carlsbad Cravings
One Pan Balsamic Chicken and Veggies – Cooking Classy
Creamy Lemon Chicken One-Pan Pasta Skillet
One Pot Stovetop Creamy Macaroni and Cheese
