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Taco Pasta

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DISCLAIMER:  This article may contain affiliate links and we may earn a small commission if you purchase through one of our affiliate links.  We only recommend products we love.

Here’s a little change-up for Taco Tuesday:  Clean Eating Taco Pasta!  (Not that there’s anything wrong with tacos, or that anyone ever gets tired of tacos or anything like that, I mean, that’s just a ridiculous notion.  I shouldn’t have even suggested it.  Nevermind.)

But in case you want to have “Taco Pasta Wednesdays” to follow Taco Tuesdays, I thought I should share this healthy taco pasta recipe with you. Yeah.  that’s what I meant.  Not to replace Taco Tuesday.  Just add to it.  Happy Taco Pasta Wednesday, everyone!

clean eating taco pasta
clean eating taco pasta

Taco Pasta

Author: Heidi Boortz
Servings : 6

Ingredients

Taco Meat

  • 1 lb ground beef 90% lean or leaner
  • 1 tbsp Chili Powder
  • 1 Tbsp cumin
  • 1 tsp onion powder
  • 1 tsp garlic powder
  • 1/4 tsp paprika
  • 1/4 tsp oregano
  • 1/4 tsp pepper
  • 1 tsp salt

Pasta

  • 1 lb 100% whole grain pasta we used farfalle
  • 3 cans diced tomatoes and green chiles 10 oz each
  • 1 can black beans rinsed and drained, 14.5 oz
  • 1 cup frozen corn
  • 2 cups cheddar cheese grated
  • 1/4 cup cilantro chopped

Instructions

Instant Pot

  • Heat meat on sauté, stirring often to break up the meat. Cook until no longer pink. Stir in 1 cup water and all seasonings. Stir well and continue to cook on sauté, stirring occasionally, until sauce is thickened, about 20 minutes.
  • Add pasta, tomatoes with green chiles, beans, and corn to the meat in the instant pot. Add 4 cups water. Stir well. Lock lid; set valve to sealing. Program for manual-high and 4 minutes. When cook time ends, use quick release or natural pressure release, your choice.
  • Preheat broiler. Spoon pasta into individual au gratin dishes or into a 3 quart casserole dish. Top with cheese. Broil 1-2 minutes or until cheese melts. Top with cilantro.

Stovetop

  • Heat meat in large skillet, stirring often to break up the meat. Cook until no longer pink. Stir in 1 cup water and all seasonings. Stir well and continue to cook on sauté, stirring occasionally, until sauce is thickened, about 20 minutes.
  • While meat is cooking, bring a large pot of water to a boil. Add pasta. Cook pasta 8 minutes or until cooked to desired doneness. Drain.
  • Stir meat, pasta, tomatoes with green chiles, beans, and corn into the meat.
  • Preheat broiler. Spoon pasta into individual au gratin dishes or into a 3 quart casserole dish. Top with cheese. Broil 1-2 minutes or until cheese melts. Top with cilantro.

Notes

We used pre-cooked, pre-seasoned taco meat, which we made in advance when we were having tacos.  We just doubled the meat and seasonings and reserved half for today's recipe.  If you want to do it this way, simply skip to step 2.
Tried this recipe?Let us know how it was!
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