Taco Pasta Skillet Recipe is the perfect blend of all your favorite taco flavors in a creamy, cheesy pasta dish. This delicious one-pan meal combines classic taco ingredients with wholesome whole wheat pasta, making it a delightful choice for a family dinner. In just 30 minutes, you can create a satisfying meal that everyone will love. Get ready to dive into this easy taco pasta dish that will become a weeknight staple!
Why You’ll Love This Taco Pasta Skillet Recipe
This Taco Pasta Skillet Recipe is a game-changer for busy weeknights. Here’s why you’ll adore it:
- It’s a one-pan taco pasta that minimizes cleanup.
- Packed with protein from lean ground chicken, it’s healthy and filling.
- Customizable! Add your favorite taco toppings.
- Quick cooking time of only 30 minutes—perfect for a quick taco pasta meal.
- Full of flavor from salsa and spices, making it a crowd-pleaser.
- It’s a family-friendly dish that kids will enjoy as well.
With its Mexican cuisine roots, this dish also supports a gluten-free diet, making it suitable for various dietary needs.
Ingredients for Taco Pasta Skillet Recipe
Gather these items:
- 1 tablespoon extra-virgin olive oil
- 1 pound ground chicken or ground turkey
- 1 yellow onion, diced
- 1 green bell pepper, diced
- 1 red bell pepper, diced
- 2 cloves garlic, minced
- 1 tablespoon chili powder
- 1 ½ teaspoons ground cumin
- ½ teaspoon dried oregano
- ½ teaspoon kosher salt
- ¼ teaspoon ground black pepper
- 1 ¾ cups water, plus more as needed
- 1 cup prepared salsa (medium or mild)
- 1 (8-ounce) can tomato sauce
- 1 ½ cups uncooked whole wheat pasta (rotini, fusilli, penne, or shells)
- 1 (15-ounce) can reduced-sodium black beans, rinsed and drained
- 1 cup shredded sharp cheddar cheese, divided
- Sliced avocado
- Nonfat plain Greek yogurt
- Chopped fresh cilantro
- Jalapeño slices
- Any taco toppings you love
How to Make Taco Pasta Skillet Recipe Step-by-Step
- Step 1: In a large, deep skillet with a lid or a Dutch oven, heat olive oil over medium-high heat. Add the ground chicken, diced onion, and diced red and green bell peppers. Cook until chicken is fully cooked and onions turn translucent, about 8 minutes.
- Step 2: Stir in the minced garlic, chili powder, ground cumin, dried oregano, kosher salt, and black pepper. Cook until the garlic becomes fragrant, about 30 seconds.
- Step 3: Add the water, prepared salsa, tomato sauce, uncooked whole wheat pasta, and rinsed black beans to the skillet. Stir to combine.
- Step 4: Reduce heat to medium-low and cover the skillet. Let the mixture simmer until the pasta is al dente and most of the liquid is absorbed, about 12 to 15 minutes. Add more water if needed.
- Step 5: Remove from heat and stir in half of the shredded cheddar cheese until melted. Sprinkle the remaining cheese on top. Serve hot with taco toppings.
Pro Tips for the Best Taco Pasta Skillet Recipe
Keep these in mind:
- Use pepper jack cheese for extra spice.
- Adjust the water based on desired consistency for your taco pasta with black beans.
- Feel free to add more vegetables like corn or zucchini.
- Cooking on the stovetop allows for better control over the pasta’s texture—be attentive!
Best Ways to Serve Taco Pasta Skillet Recipe
Here are some serving ideas:
- Top with sliced avocado and a dollop of nonfat Greek yogurt for a creamy finish.
- Sprinkle with chopped cilantro and jalapeño slices for an extra kick.
- Pair with a side of tortilla chips for a fun crunch.
How to Store and Reheat Taco Pasta Skillet Recipe
To store leftovers, transfer the Taco Pasta Skillet to an airtight container. It can be kept in the fridge for up to 3 days. To reheat, place in a skillet over low heat, adding a splash of water if it seems dry, stirring until heated through. This dish is perfect for meal prep!
Frequently Asked Questions About Taco Pasta Skillet Recipe
What’s the secret to perfect Taco Pasta Skillet Recipe?
The secret lies in the seasoning and the timing. Make sure to sauté the spices and veggies properly before adding the liquids. This brings out the flavors that make this cheesy taco pasta skillet so delicious!
Can I make Taco Pasta Skillet Recipe ahead of time?
Yes! You can prepare the taco pasta recipe in advance and store it in the fridge. Just reheat it when you’re ready to enjoy. It’s an excellent option for quick lunches or dinners!
How do I avoid common mistakes with Taco Pasta Skillet Recipe?
To avoid mistakes, ensure you don’t overcook the pasta. Check the texture at the recommended time to get perfectly al dente pasta. Also, remember to stir occasionally to prevent sticking!
Variations of Taco Pasta Skillet Recipe You Can Try
Feel free to get creative with these variations:
- For a vegetarian taco pasta recipe, substitute ground chicken with lentils or chickpeas.
- Try adding corn or different colored bell peppers for a vibrant twist.
- For a healthy taco pasta variation, use zucchini noodles instead of whole wheat pasta.
- Substitute ground chicken with ground beef for a traditional flavor.
For more delicious recipes, check out our Creamy Garlic Chicken Thighs or One Pot Creamy Garlic Pasta. If you’re looking for a sweet treat, try our Cranberry Bliss Cupcakes!
Print
Taco Pasta Skillet Recipe: 5-Minute Cheesy Delight
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Diet: Gluten Free
Description
This Taco Pasta recipe is a delicious and easy-to-make one-pan meal that combines the flavors of classic taco ingredients with wholesome whole wheat pasta.
Ingredients
- 1 tablespoon extra-virgin olive oil
- 1 pound ground chicken or ground turkey
- 1 yellow onion, diced
- 1 green bell pepper, diced
- 1 red bell pepper, diced
- 2 cloves garlic, minced
- 1 tablespoon chili powder
- 1 ½ teaspoons ground cumin
- ½ teaspoon dried oregano
- ½ teaspoon kosher salt
- ¼ teaspoon ground black pepper
- 1 ¾ cups water, plus more as needed
- 1 cup prepared salsa (medium or mild)
- 1 (8-ounce) can tomato sauce
- 1 ½ cups uncooked whole wheat pasta (rotini, fusilli, penne, or shells)
- 1 (15-ounce) can reduced-sodium black beans, rinsed and drained
- 1 cup shredded sharp cheddar cheese, divided
- Sliced avocado
- Nonfat plain Greek yogurt
- Chopped fresh cilantro
- Jalapeño slices
- Any taco toppings you love
Instructions
- In a large, deep skillet with a lid or a Dutch oven, heat olive oil over medium-high heat. Add the ground chicken, diced onion, and diced red and green bell peppers. Cook until chicken is fully cooked and onions turn translucent, about 8 minutes.
- Stir in the minced garlic, chili powder, ground cumin, dried oregano, kosher salt, and black pepper. Cook until the garlic becomes fragrant, about 30 seconds.
- Add the water, prepared salsa, tomato sauce, uncooked whole wheat pasta, and rinsed black beans to the skillet. Stir to combine.
- Reduce heat to medium-low and cover the skillet. Let the mixture simmer until the pasta is al dente and most of the liquid is absorbed, about 12 to 15 minutes. Add more water if needed.
- Remove from heat and stir in half of the shredded cheddar cheese until melted. Sprinkle the remaining cheese on top. Serve hot with taco toppings.
Notes
- Use pepper jack cheese for extra spice.
- Adjust the water based on desired consistency.
- Feel free to add more vegetables.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 4g
- Sodium: 600mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 8g
- Protein: 28g
- Cholesterol: 70mg
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