One-pot taco pasta
7
Points®
Temps total: 35 min • Préparation: 15 min • Cuisson: 20 min • Portions: 4 • Difficulté: Facile
Combine two family favourites—pasta night and taco night—into one memorable meal! We simmer seasoned ground beef with spicy diced tomatoes, water, and spaghetti in one skillet for minimal fuss and cleanup. Legume-based pasta offers a protein and fiber boost, and it releases lots of starch into the liquid for a luscious creamy effect. The finished dish has a mild kick to it; for sensitive taste buds, look for mild canned tomatoes with green chiles.
Ingrédients
Cooking spray
4 spray(s)
Uncooked extra lean ground beef 96 % lean 4% fat
12 oz
Onion
1 cup(s), chopped
Garlic
3 clove(s), large, minced
Ground cumin
1 tsp(s)
Kosher salt
½ tsp(s)
Canned tomatoes with green chilis
10 oz
Water
2½ cup(s)
Uncooked yellow lentil pasta
8¾ oz, spaghetti variety
Reduced-fat cheddar cheese
½ cup(s), shredded
Pico de gallo
½ cup(s)
Pickled jalapeno peppers
¼ cup(s), chopped, optional
Instructions
1
Coat a large nonstick skillet with nonstick spray. Heat pan over medium-high heat. Add onion, cumin, salt, beef, and garlic; cook until beef is browned, about 5 minutes, stirring frequently to crumble.
2
Add water and tomatoes; bring to a boil. Break spaghetti in half and add to skillet; stir gently to combine. Cover, reduce heat to medium-low, and cook until pasta is tender and most of liquid is absorbed, 10 to 12 minutes. Remove pan from heat; top with cheese, pico de gallo, and jalapeños, if desired.
3
Serving size: about 1 ⅓ cups
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