One Pot Taco Pasta
This recipe is a perfect combination of classic Mexican flavours and the comfort of a hearty pasta dish.
One Pot Taco Pasta
Makes 6 servings
40 minutes
Ingredients
1 tbsp Extra Virgin Olive Oil
1 lb Extra Lean Ground Beef
4 stalks Green Onion (finely chopped)
2 Garlic (cloves, minced)
1 tsp Cumin (ground)
1 tsp Chili Powder
1/4 tsp Sea Salt
1 Tomato (large, diced)
1/2 cup Frozen Corn (thawed)
1/2 cup Black Beans (cooked, from the can)
1 Red Bell Pepper (diced)
2 1/2 cups Chicken Broth
1 cup Salsa
2 cups Brown Rice Pasta Shells (dry, uncooked)
Directions
- Head the oil in a large skillet with a tight-fitting lid over medium-high heat. Add the beef, and break it up with a wooden spoon or spatula as it cooks. Once it is cooked through and no longer pink, drain any excess drippings.
- Add onions and garlic to the pan with the beef and cook for 3 to 5 minutes or until onions are translucent.
- Add cumin, chili powder, salt, diced tomato, corn, black beans and bell pepper to the pot and stir to incorporate with the meat. Cook the vegetables for 2 to 3 minutes.
- Stir in the broth, salsa and pasta. Bring everything to a boil, then cover and reduce heat to medium-low. Let simmer for 12 to 15 minutes or until pasta is cooked through and tender. Stir every 3 to 4 minutes as it cooks, to ensure the pasta isn’t sticking to the bottom of the pan.
- Remove from heat, divide into bowls and serve immediately. Enjoy!
Notes
Leftovers: Refrigerate in an airtight container for up to three days.
No Ground Beef: Use ground chicken or turkey instead.
Vegan & Vegetarian: Swap the ground meat out for cooked lentils.
Optional Toppings: Grated cheese, sour cream, avocado, fresh lime, cilantro or extra salsa.
Likes it Spicy: Stir in a chopped jalapeno and a pinch of cayenne with the other vegetables and spices.
No Brown Rice Pasta Shells: Use any other type of pasta or pasta shell instead like whole wheat penne or chickpea fusilli.
With just a few simple ingredients and one pot, you can have a delicious meal on the table in no time.
Be well,
Lisa
Makes 4 servings
30 minutes
Ingredients
8oz Chicken Breast (boneless, skinless)
1 Red Bell Pepper (halved and seeds removed)
1 Spaghetti Squash (cut in half lengthwise, seeds removed)
2 tbsp Extra Virgin Olive Oil
1 cup Mayonnaise
1/2 cup Unsweetened Coconut Yogurt
2 tsp Apple Cider Vinegar
2 tsp Dried Chives
1/2 tsp Sea Salt
1/4 cup Organic Coconut Milk (full fat, from the can)
Directions
- Preheat the oven to 375F (177C) and line your baking sheets with aluminum foil.
- Brush the chicken, bell pepper and the inside of the spaghetti squash with oil. Transfer to the baking sheets, placing the bell pepper and squash face down.
- Roast the pepper for about 20 to 25 minutes or until slightly charred. Remove and set aside. Continue cooking the chicken and squash for an additional 10 minutes, or until cooked through and tender.
- Meanwhile, combine the mayonnaise, yogurt, apple cider vinegar, chives, salt and coconut milk in a jar. Cover with a lid and shake until well combined.
- When cool enough to handle, use a fork to shred the squash into noodles. Chop the chicken and bell pepper, and transfer to the spaghetti squash bowl. Drizzle with dressing and enjoy!
Notes
No Bell Peppers: Use mushrooms, peas or broccoli instead.
More Flavour: Use any alternative, plain yogurt or sour cream.
Egg-Free: Use sour cream or yogurt instead of mayonnaise.
Leftovers: Refrigerate in an airtight container up to 3 days.
If you’re ready for a culinary adventure, grab your fork and get ready to twirl these spaghetti squash strands into a whirlwind of deliciousness. Bon appétit!
Be well,
Lisa