High Protein Taco Pasta
A delightful twist on classic tacos, this High Protein Taco Pasta is a one-pan meal packed with flavor, nutrition, and ease, perfect for busy weeknights.
Ingredients
Main ingredients
- 8 oz pasta Use medium shells or rotini for best sauce adherence.
- 1 lb ground turkey or beef Ground turkey is a healthier option.
- 1 packet taco seasoning Customize heat level with different taco seasonings.
- 1 can black beans, drained and rinsed Can use canned or cooked from dried.
- 1 cup corn, frozen or canned Adds sweetness and texture.
- 1 cup salsa Choose based on desired spice level.
- 1 cup shredded cheese (cheddar or Mexican blend) For creaminess and flavor.
- 1 cup Greek yogurt For creaminess; can substitute with sour cream.
- to taste Salt and pepper Season based on preference.
- Chopped cilantro for garnish Adds freshness.
Instructions
Preparation
- Begin by cooking the pasta according to the package instructions; drain and set aside.
- In a large skillet over medium heat, brown the ground turkey or beef, draining any excess fat afterward.
Cooking
- Stir in the taco seasoning, black beans, corn, and salsa. Cook for about 5 minutes until everything is heated through.
- Add the cooked pasta to the skillet and mix until well combined.
- Stir in the shredded cheese and Greek yogurt, allowing them to melt and create a creamy texture.
- Season with salt and pepper to taste.
- Serve hot, garnished with chopped cilantro.
Notes
Store leftovers in an airtight container in the refrigerator for up to 3-4 days. For freezing, use freezer-safe containers and consume within 2-3 months.