One-pot taco pasta
Combine two family favorites—pasta night and taco night—into one pan. Legume-based pasta brings the protein and fiber, and plenty of starch to gloss up that sauce. Chiles and (optional!) jalapeños bring the heat. If you don’t have yellow lentil spaghetti, feel free to switch it up with what you have on hand. Pastas made from chickpeas, beans, or other legumes all add great texture to this dish.
Uncooked extra lean ground beef 96 % lean 4% fat
1 cup(s), chopped
3 medium clove(s), finely chopped
Canned diced tomatoes with green chilies
Uncooked yellow lentil pasta
8¾ oz, spaghetti (one 8.8 oz box)
Reduced-fat cheddar cheese
½ cup(s), shredded, sharp variety
Pico de gallo
Pickled jalapeno peppers
¼ cup(s), chopped, optional
- Coat a large nonstick skillet with cooking spray and heat over medium-high. Cook the beef, onion, garlic, cumin, and salt, stirring frequently to crumble the meat, until the beef is browned, about 5 minutes.
- Add the tomatoes and 2½ cups water and bring to a boil. Break the pasta in half and add to the pan. Stir gently to combine. Cover and reduce heat to medium-low. Cook until the pasta is tender and most of the liquid is absorbed, 10 to 12 minutes.
- Remove the pan from heat. Top the pasta with the cheese, pico de gallo, and jalapeños (if using).
- Serving size: about 1⅓ cups