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One-Pot Taco Pasta

One-pot taco pasta

7
Points®
Total Time
35 min
Prep
15 min
Cook
20 min
Serves
4
Difficulty
Easy
Combine two family favorites—pasta night and taco night—into one pan.

Ingredients

Cooking spray

4 spray(s)

Uncooked extra lean 96% lean ground beef

12 oz

Uncooked onion

1 cup(s), chopped

Garlic

3 clove(s), finely chopped

Ground cumin

1 tsp

Kosher salt

½ tsp

Canned diced tomatoes with green chilies

10 oz

Uncooked yellow lentil pasta

8¾ oz, spaghetti (one 8.8 oz box)

Reduced fat cheddar cheese

½ cup(s), shredded, sharp variety

Pico de gallo

½ cup(s)

Pickled jalapeño peppers

¼ cup(s), chopped, optional

Instructions

  1. Coat a large nonstick skillet with cooking spray and heat over medium-high. Cook the beef, onion, garlic, cumin, and salt, stirring frequently to crumble the meat, until the beef is browned, about 5 minutes.
  2. Add the tomatoes and 2½ cups water and bring to a boil. Break the pasta in half and add to the pan. Stir gently to combine. Cover and reduce heat to medium-low. Cook until the pasta is tender and most of the liquid is absorbed, 10 to 12 minutes.
  3. Remove the pan from heat. Top the pasta with the cheese, pico de gallo, and jalapeños (if using).
  4. Serving size: about 1⅓ cups

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