One Pan Taco Pasta Skillet with Vegetables

A delicious and easy One Pan Taco Pasta Skillet with Vegetables has your favorite taco flavors cooked in the same pot.  Perfect for hiding any extra veggies and easy enough for weeknights!

Along with slow cooker meals,  one-pot/one-skillet meals are my my lifesaver.

They are fast, easy and the perfect solution to weeknight dinner craziness.  Plus they are great for hiding veggies and clean up is a breeze which totally works for me since dish washing is one of my least favorite chores.

He is a big fan of anything Mexican — especially tacos and enchiladas and he totally dug this pasta version.

It’s full of all the favorite taco-style flavors with the tender pasta shells cooked directly in the same pan.  I used gluten free rotini  pasta but use what you like or have on hand 🙂

It’s also the best for sneaking in extra veggies. I loaded this one up with some spinach, corn, a medium zucchini and a bell pepper. I used lean ground turkey and some black beans but you can totally use beef or chicken if you prefer.

It’s easy and perfect for a quick weeknight meal and hopefully your family will love it just as much as mine ♥

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{One Skillet} Taco Pasta with Vegetables

Prep Time

10 mins

Cook Time

17 mins

Total Time

27 mins

 

A delicious and easy pasta dish with all the flavors of a taco made all in one pan. Perfect for weeknights and hiding in extra veggies.

Course: Main Course

Cuisine: Mexican

Keyword: mexican dinner easy, one pan weeknight dinner

Servings: 4 servings

Calories: 606 kcal

Ingredients

• 1 lb ground turkey or beef
• 1 medium onion diced
• 2 cloves garlic minced
• 1 tablespoon olive oil
• 1 cup corn kernels frozen or canned
• 1 red bell pepper cored, seeded and diced
• 1 medium zucchini diced
• 2 cups baby spinach chopped
• 1/2 cup canned black beans drained and rinsed
• 1 14-ounce can diced tomatoes undrained
• 1 cup tomato sauce or salsa
• 2 cups low sodium chicken broth
• 2-1/2 cups medium dried pasta shells I used gluten free rotini
• 1 jalapeno seeded and diced
• 2 teaspoons chili powder
• 1/2 teaspoon paprika
• 2 teaspoons cumin
• salt and black pepper to taste
• 2 cups shredded Colby-jack or cheddar cheese

Additional Toppings (optional):

• diced avocado
• green onions
• fresh chopped cilantro
• black olives
• sour cream

Instructions

1. In a large skillet over medium heat, saute onions and garlic in olive oil over medium heat, for 1 or 2 minutes until fragrant. Add bell pepper and cook for another minute. Add ground meat to skillet and cook until brown, about 4-5 minutes, breaking up the meat as it cooks, Season with salt and black pepper, to taste. Drain any excess fat.
2. Add entire can of crushed tomatoes (undrained), tomato sauce, dried pasta, seasonings, corn, black beans, jalapeno and chicken broth.
3. Bring to a simmer, cover with a lid and reduce heat to low.
4. Cook for 12 minutes, stirring gently every few minutes so the pasta doesn't stick.
5. Stir in chopped spinach and zucchini then replace lid and allow to cook for an additional 2 minutes until pasta is tender. Season additionally with salt and pepper, as needed.
6. Remove from heat and stir in one cup of cheese. Replace lid to let cheese melt.
7. Once the cheese has melted, sprinkle with more cheese, cilantro, diced avocados, cilantro, sour cream or any other toppings of your choice.

Nutrition Facts

{One Skillet} Taco Pasta with Vegetables

Amount Per Serving (1 serving (1/4 recipe with turkey))

Calories 606 Calories from Fat 234

% Daily Value*

Fat 26g40%

Saturated Fat 13g65%

Cholesterol 121mg40%

Sodium 962mg40%

Potassium 1224mg35%

Carbohydrates 43g14%

Fiber 6g24%

Sugar 8g9%

Protein 51g102%

Vitamin A 3785IU76%

Vitamin C 63.2mg77%

Calcium 481mg48%

Iron 4.8mg27%

* Nutrition facts are provided as a courtesy using the WPRM recipe calculator. It is best to make your own calculations to ensure accuracy. We expressly disclaim any and all liability of any kind with respect to any act or omission wholly or in part in reliance on anything contained in this website. Percent Daily Values are based on a 2000 calorie diet.

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