Taco Pasta One Pan Healthy Pasta Recipe Wellplated Com

If you didn’t previously believe that tacos and pasta were meant to be together (like tacos and salad in Taco Salad), I’m going to implore you to leave your skepticism aside. A cheesy blend of whole grain pasta noodles, ground chicken, fresh veggies, and other taco-centric ingredients like spices, salsa, and black beans, this entire dinner cooks in the same skillet, including the noodles.

Like pasta, it comes together fast. Hustle and this recipe is ready in 30 minutes. It also reheats beautifully, meaning you can cook it tonight and enjoy the leftovers later in the week.Like tacos, it’s enduringly appealing and tailor-made for dolling up with all of your favorite fixings, like avocados, cilantro, and sour cream (or plain Greek yogurt, our preferred healthy swap).Like tacos AND pasta, it’s an easy meal that is met with 100% enthusiasm and 0% complaints.

Want to cook something easy, quick, and delicious that will earn the approval of every member of your household? This million-dollar cheesy Mexican pasta is the recipe for you!

How to Make Taco Pasta

Despite being a quick and healthy taco pasta, this recipe is anything but boring.

The protein-rich black beans and chicken will leave you full and happy.The fresh vegetables and whole grains will leave you feeling good for treating yourself to a wholesome meal.The addition of Mexican spices, tomatoes, and salsa makes this pasta taste well-rounded and intentional, not like a dinner cooked in a moment of tired desperation (even though that’s what it’s here for, if you need it to be).

The Ingredients

Ground Chicken. Ground chicken is a tasty, lean way to pack this dish full of protein. It helps make the pasta more hearty and satisfying.

Veggies. I incorporated onion and bell peppers to boost the pasta’s nutrition and add flavor. Spices. A mix of chili powder, cumin, dried oregano, salt, and pepper give this pasta its taco-like flare. Salsa. Use any prepared salsa you enjoy. As written, this recipe is not particularly spicy, but if you are nervous, be sure to make taco pasta with salsa that’s mild. Tomato Sauce. Acts as a liquid to help the pasta cook and becomes part of the sauce. Pasta. I used twirly pasta (rotini) for the recipe, but any “short” pasta will work well. Try this as a taco pasta penne, shells, or rigatoni. To make the recipe more healthy, I recommend whole wheat pasta, as it is higher in protein and nutrients than regular white pasta.Black Beans. Creamy black beans help make the pasta more satisfying and delicious. Sharp Cheddar Cheese. Forget taco pasta with Velveeta! Real-deal sharp cheddar cheese ensures we have a cheesy, creamy taco pasta that’s less processed.

The Directions

Storage Tips

To Store. Refrigerate leftover pasta in an airtight storage container for up to 4 days. To Reheat. Rewarm pasta in a Dutch oven on the stovetop over medium-low heat or in the microwave.To Freeze. Freeze leftovers in an airtight freezer-safe storage container for up to 3 months. Let thaw overnight in the refrigerator before reheating.

Recommended Tools to Make this Recipe

Dutch Oven. Perfect for making this easy taco pasta recipe.Measuring Spoons. These measuring spoons are magnetic, so they’ll stay together during storage. Wooden Spoon. A versatile cooking utensil. It’s great for breaking up ground meat.

What is your go-to meal on busy nights? Might it be this healthy Mexican pasta next time (or maybe this Chipotle Bowl)? Prefer a vegetarian taco pasta? Omit the meat. Add one additional can of black beans, or try adding pinto beans for variety.

Sliced avocadoGreek yogurt (or sour cream)Fresh cilantroJalapeño slicesExtra salsaQueso (try my Vegan Queso for a healthy version)

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