Name: Taco Pasta with Vegetables
Prep time: 10 min
Cook time: 17 min
Yield: 4
Ingredients: 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[br][br]; [br][b]Additional toppings (optional)[/b]; diced avocado; green onions; fresh chopped cilantro; black olives; sour cream

An easy One Pan Taco Pasta Skillet with Vegetables made with your favorite taco flavors cooked in the same pot.

Yields 4

Taco Pasta with Vegetables

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

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Ingredients

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.

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