High Protein Taco Pasta
A hearty, colorful dish that combines the flavors of tacos and pasta, packed with protein and ready in under 30 minutes.
Ingredients
Main ingredients
- 8 oz Pasta (penne, rotini, or whole wheat) Your choice of pasta type.
- 1 lb Ground Turkey or Beef Ground turkey is a leaner option, beef can be used as well.
- 1 packet Taco Seasoning Use a packet or homemade blend.
- 1 can Diced Tomatoes Opt for roasted or seasoned varieties for extra flavor.
- 1 cup Black Beans Drained and rinsed.
- 1 cup Corn Frozen or canned; fresh corn can also be used.
- 1 cup Shredded Cheese Cheddar or mozzarella; a blend can be used.
- 1 cup Broth Chicken or vegetable broth.
- to taste Salt and Pepper Essential for seasoning.
- optional Chopped Cilantro For garnish.
Instructions
Cooking Process
- In a large pan over medium heat, brown the ground turkey or beef for about 5-7 minutes, breaking it up as it cooks. Drain excess fat.
- Sprinkle in the taco seasoning, and add the diced tomatoes, black beans, corn, and uncooked pasta. Stir well.
- Pour in the broth and mix thoroughly.
- Bring the mixture to a boil, then reduce heat to a simmer and cover the pan.
- Cook for 15-20 minutes, stirring occasionally, until the pasta absorbs the broth and is tender.
- Mix in the shredded cheese until melted and creamy.
- Season with salt and pepper to taste.
- Serve hot, garnished with chopped cilantro if desired.
Notes
Store leftovers in an airtight container in the fridge for 3-4 days. Reheat in the microwave or on the stovetop. For longer storage, freeze portions (consider leaving out cheese for better texture).