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Healthy Taco Pasta Skillet - A Quick, Flavor-Packed Weeknight Dinner

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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 8 ounces whole-wheat or high-protein pasta shells (or rotini, penne)
  • 1 tablespoon olive oil
  • 1 pound lean ground turkey (or chicken, extra-lean beef, or plant-based crumbles)
  • 1 small onion, diced
  • 1 red bell pepper, diced
  • 2 cloves garlic, minced
  • 1 tablespoon chili powder
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon oregano
  • 1/2 teaspoon salt (plus more to taste)
  • 1/4 teaspoon black pepper
  • 1 (14.5-ounce) can diced tomatoes (with juices)
  • 1 cup low-sodium chicken or vegetable broth
  • 1 (15-ounce) can black beans, drained and rinsed
  • 1 cup frozen corn (or canned, drained)
  • 1/2 cup plain Greek yogurt (2% or nonfat)
  • 1/2 to 3/4 cup shredded sharp cheddar or Mexican blend cheese
  • Juice of 1/2 lime
  • Fresh cilantro, chopped (optional)
  • Optional toppings: sliced jalapeño, diced avocado, hot sauce, green onions

Method
 

  1. Cook the pasta: Bring a large pot of salted water to a boil. Cook the pasta to al dente according to package directions. Drain and set aside. If you prefer, you can boil it later in the skillet with extra broth, but pre-cooking is quicker.
  2. Sauté the aromatics: Heat olive oil in a large, deep skillet over medium heat. Add onion and bell pepper. Cook 4–5 minutes, stirring, until softened. Add garlic and cook 30 seconds until fragrant.
  3. Brown the protein: Add ground turkey to the skillet. Break it up with a spatula and cook until no longer pink, about 5–6 minutes. Sprinkle in chili powder, cumin, smoked paprika, oregano, salt, and pepper. Stir to coat and toast the spices for 30 seconds.
  4. Build the sauce: Pour in diced tomatoes with their juices and the broth. Stir in black beans and corn. Bring to a gentle simmer and let it bubble for 3–4 minutes to meld flavors.
  5. Combine with pasta: Add the cooked pasta to the skillet and toss well. If the mixture looks dry, splash in a bit more broth. Reduce heat to low.
  6. Make it creamy: Stir in Greek yogurt until fully incorporated and the sauce turns silky. Sprinkle in the cheese and stir until melted. Squeeze in lime juice for brightness. Taste and adjust salt, pepper, or chili powder.
  7. Finish and serve: Remove from heat. Top with cilantro and any extras you like—jalapeño for heat, avocado for creaminess, or a dash of hot sauce. Serve warm.