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One Pot Healthy Taco Pasta - A Fast, Flavor-Packed Weeknight Dinner

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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 6 servings
Ingredients Method

Ingredients
  

  • 1 tablespoon olive oil
  • 1 pound lean ground turkey (or chicken, extra-lean beef, or plant-based crumbles)
  • 1 small yellow onion, finely chopped
  • 3 cloves garlic, minced
  • 1 red bell pepper, diced
  • 2 tablespoons tomato paste
  • 1 (14.5-ounce) can diced tomatoes with juices
  • 1 (4-ounce) can diced green chiles (mild or hot)
  • 1 cup corn kernels (frozen or canned, drained)
  • 1 (15-ounce) can black beans, drained and rinsed
  • 8 ounces dry short pasta (whole-wheat shells, penne, or rotini)
  • 2 1/2 cups low-sodium chicken or vegetable broth
  • 2–3 tablespoons taco seasoning (store-bought or homemade; see note in FAQs)
  • 1/2 teaspoon kosher salt (adjust to taste)
  • 1/4 teaspoon black pepper
  • 1/2 cup plain Greek yogurt (or 3 ounces light cream cheese), at room temperature
  • 1/2 cup shredded reduced-fat cheddar or Mexican blend cheese (optional but tasty)
  • Juice of 1/2 lime
  • Fresh cilantro, chopped, for garnish
  • Optional toppings: sliced green onions, diced avocado, jalapeño, hot sauce

Method
 

  1. Warm the pot. Set a large, deep skillet or Dutch oven over medium heat. Add olive oil and let it warm until shimmering.
  2. Brown the protein. Add the ground turkey. Cook, breaking it into small crumbles, until no longer pink, about 5–6 minutes. Sprinkle with a pinch of salt and pepper as it cooks.
  3. Soften the aromatics. Stir in the onion and bell pepper. Cook until the onion is translucent and the pepper softens, 3–4 minutes. Add the garlic and cook 30 seconds, until fragrant.
  4. Build the base. Stir in the tomato paste and taco seasoning. Cook 1 minute to toast the spices. This deepens the flavor and prevents a raw tomato taste.
  5. Add liquids and pantry staples. Pour in the diced tomatoes with juices, green chiles, broth, black beans, and corn. Stir to combine. Taste the liquid and adjust seasoning with salt and pepper if needed.
  6. Add the pasta. Stir in the dry pasta, pressing it into the liquid. Bring to a steady simmer, not a rapid boil.
  7. Simmer and stir. Cover partially and cook, stirring every 2–3 minutes to keep the pasta from sticking. Simmer 10–12 minutes, or until the pasta is al dente and much of the liquid has been absorbed. If it gets too thick before the pasta is tender, add a splash of broth or water.
  8. Creamy finish. Reduce the heat to low. Stir in the Greek yogurt (or light cream cheese) until smooth and creamy. If using cheese, sprinkle it in and stir until melted. Squeeze in the lime juice for brightness.
  9. Rest and garnish. Let the pasta sit off the heat for 2–3 minutes to thicken. Top with cilantro and any optional toppings. Serve warm.