One Pot Taco Pasta – Healthy 30 Minute Meal

In a rush? This 30 minute One Pot Taco Pasta with Ground Turkey and Black Beans is here to save the day! It’s creamy, satisfying, and the pasta cooks in the same pan as everything else!

In a rush? This 30 minute One Pot Taco Pasta with Ground Turkey and Black Beans is here to save the day! It's creamy, satisfying, and the pasta cooks in the same pan as everything else! Get the healthy 30 minute recipe on RachelCooks.com!

I don’t know why I keep posting recipes I can’t eat during Whole30, but here’s another! Rest assured, I prepared all these a few weeks in advance of my Whole30 so it’s not pure torture. Only slight torture. Pure torture was baking three loaves of healthy banana bread and having the smell waft through my house for over an hour. Pure torture was preparing a homemade birthday cake with chocolate cream cheese frosting for my daughter…and not having even one lick of the frosting.

Pure torture was pretty much the theme of my Whole30. But I’m still glad I did it. Would you guys be interested in a post about how I felt and some tips for making it a little easier?

However, that’s for another day. Today is all about this one pot taco pasta. In general, my life is about only making one dish dirty per meal. Perhaps it’s a fantasy, perhaps it’s a necessity. This recipe is based roughly on my homemade healthy hamburger helper recipe, but I wanted to give this one a southwestern spin. Ben absolutely loved this; in fact, he said it was better than Hamburger Helper. Which I probably rolled my eyes at, because is that really a compliment? It’s like when he tells me that a dinner is better than a MRE.

In a rush? This 30 minute One Pot Taco Pasta with Ground Turkey and Black Beans is here to save the day! It's creamy, satisfying, and the pasta cooks in the same pan as everything else! Get the healthy 30 minute recipe on RachelCooks.com!

The magic of this recipe is that the pasta cooks right in the pan with everything else. No need to boil water in a huge pot, no need to dirty a colander, no need for any of that nonsense.

Tip: Can’t get down with whole wheat pasta? This recipe would work great with traditional white pasta. Make sure to peek at the box to check cooking time so you don’t overcook your noodles.

Another great thing about this recipe is that it’s super flexible beyond that basics. Not a ground turkey fan? Use ground beef…or chorizo! No red bell peppers in your fridge? Not a problem? Want to stir some spinach in? I won’t tell. Want to turn up the heat? Sprinkle in some cayenne powder or red pepper flakes.

In a rush? This 30 minute One Pot Taco Pasta with Ground Turkey and Black Beans is here to save the day! It's creamy, satisfying, and the pasta cooks in the same pan as everything else! Get the healthy 30 minute recipe on RachelCooks.com!

That brings us to toppings — my favorite part of almost any recipe. I used avocado and cilantro, because if we’re being honest (and I always am!), it’s what I had in my house the day I photographed this recipe. However, you can top this one pot taco pasta just like you would a normal taco.

Here are my suggestions:

  • Cilantro
  • Avocado
  • Green Onion
  • Jalapeño
  • Sour cream
  • Lettuce
  • Extra Cheese (cheddar, queso fresco, cotija)
  • Tomatoes
  • Pickled Red Onions

Healthy One Pot Taco Pasta

In a rush? This 30 minute One Pot Taco Pasta with Ground Turkey and Black Beans is here to save the day! It’s creamy, satisfying, and the pasta cooks in the same pan as everything else!

5
5 / 5 (1 Reviews)
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Ingredients:

  • 1 teaspoon olive oil
  • 1 pound lean ground turkey
  • 1 small onion, diced finely (about 1/2 cup)
  • 1 bell pepper (any color), chopped
  • 2 tablespoons tomato paste
  • 1 tablespoon all-purpose flour
  • 1 tablespoon chili powder
  • 1 1/2 teaspoons cumin powder
  • 1 teaspoon paprika
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • 2 cups water
  • 1 cup whole or 2% milk (see note)
  • 1 can (14.5 oz) petite diced tomatoes with green chilies
  • 3 cups whole wheat pasta (I like rotini)
  • 1  (15.25 oz) can black beans, rinsed and drained
  • 1 cup shredded sharp cheddar cheese
  • Optional garnishes: avocado, lettuce, tomato, green onion, cilantro, jalapeno

Directions:

  1. In large saute pan with a cover (a large saucepan will also work), heat olive oil over medium-high heat. Add ground turkey, onion, and peppers and cook until turkey is browned and cooked through and onions are translucent, breaking up turkey as it cooks.
  2. Add tomato paste, flour, chili powder, cumin, ,paprika, oregano, salt and pepper. Keep stirring until tomato paste coats all the meat. Make sure to keep stirring so the tomato paste does not burn.
  3. Add water, milk, and tomatoes and bring to nearly a boil.
  4. Add pasta, stir, reduce heat to medium, and cook with cover on for 8-10 minutes (use pasta directions as a guide) or until al dente, stirring occasionally to make sure pasta gets cooked evenly.
  5. Reduce heat to low and add black beans and cheddar cheese. Stir until cheese is melted.
  6. Serve immediately topped with any taco garnishes you love — I used cilantro and avocado, but lettuce, tomato, green onion, and jalapeno would also be terrific!

Note: I recommend using whole or 2% milk because milk with lower fat percentage tends to curdle at a higher heat, which is necessary to cook the pasta. If you don’t have it, you could use 3 cups (total) water.

Note: If you prefer, you could use ground beef instead of ground turkey.

Note: If you want, you can use taco seasoning instead of chili powder, cumin, paprika, oregano, salt and pepper. I suggest using 1 1/2 to 2 tablespoons of taco seasoning, based on taste. Try my homemade taco seasoning — no msg or weird ingredients.

Nutrition Information

Yield: 4 servings, Serving Size: 1 of 4

  • Amount Per Serving:
  • Calories: 479 Calories
  • Total Fat: 7g
  • Saturated Fat: 3g
  • Cholesterol: 115mg
  • Sodium: 1031mg
  • Carbohydrates: 60g
  • Fiber: 12g
  • Sugar: 7g
  • Protein: 42g
Actual nutrition may vary depending on how recipe is prepared.
All images and text ©.

Verdict: One pan meals will forever and always have my heart. This one is no different.
Husband’s take: Well, Ben loves it more than Hamburger Helper. So take that however you’d like.
Changes I would make: None are necessary but see my recipe notes for ideas!
Difficulty: Easy!

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2 comments

  1. Hi Rachel – I made this pasta last night and it was a hit with my husband and two-year-old! I think this would be a great dish to make ahead and freeze to bring to a new mom. If I want to do that, what are the baking instructions for when they’re ready to eat it?

    Rating: 5
    • So glad your family liked it! You’re right, it would be great dish to make ahead! I’d cook it as directed and then pour it into a greased baking dish. Sprinkle with a touch of extra cheddar, because why not? Cover with foil and freeze or refrigerate. I’d bake at 350 degrees Fahrenheit for 30 minutes to an hour (until heated through) depending on if it’s frozen or just refrigerated. If the baking dish is cold, put it in the cold oven before preheating the oven so it doesn’t crack. Thanks for taking the time to comment!

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