One-pot taco pasta
7
Points®
Total time: 35 min • Prep: 15 min • Cook: 20 min • Serves: 4 • Difficulty: Easy
Combine two family favorites—pasta night and taco night—into one pan.
Ingredients
Cooking spray
4 spray(s)
Uncooked extra lean 96% lean ground beef
12 oz
Uncooked onion
1 cup(s), chopped
Garlic
3 clove(s)
Ground cumin
1 tsp
Kosher salt
½ tsp
Canned diced tomatoes with green chilies
10 oz
Uncooked yellow lentil pasta
8¾ oz
Reduced fat cheddar cheese
½ cup(s), shredded
Pico de gallo
½ cup(s)
Pickled jalapeño peppers
¼ cup(s), chopped
Instructions
1
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.
2
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.
3
Remove the pan from heat. Top the pasta with the cheese, pico de gallo, and jalapeños (if using).
4
Serving size: about 1⅓ cups
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