Description
A quick and elegant weeknight meal combining vibrant taco spices, lean protein, and al dente pasta in one skillet.
Ingredients
Scale
- 1 tbsp extra-virgin olive oil
- 1 small yellow onion, finely diced
- 2 cloves garlic, minced
- 1 lb (450 g) lean ground turkey or chicken
- 8 oz (225 g) whole-wheat penne or short pasta
- 1 cup low-sodium chicken or vegetable broth, hot
- 1 cup crushed tomatoes
- 2 tbsp tomato paste
- 1 packet (or 2 tbsp) taco seasoning
- 1/2 cup canned black beans, drained and rinsed
- 1/2 cup frozen corn kernels
- 3/4 cup shredded reduced-fat cheddar or Mexican blend
- 1/4 cup plain Greek yogurt
- 2 tbsp fresh cilantro, finely chopped
- Lime wedges for serving
- Salt and freshly ground black pepper to taste
- Optional: sliced avocado and crushed tortilla chips
Instructions
- Heat the oil in a large, heavy skillet over medium-high heat until it shimmers.
- Add the onion and cook until translucent, about 3 minutes; add garlic and cook 30 seconds until fragrant.
- Add the ground turkey, breaking it into small pieces. Cook until browned and no longer pink, 4–5 minutes. Season with salt, pepper, and half the taco seasoning.
- Stir in the tomato paste and crushed tomatoes; cook 1 minute to deepen the tomato aroma.
- Deglaze with the hot broth, scraping any fond from the pan.
- Add the pasta, black beans, corn, and remaining taco seasoning. Bring to a gentle boil, then reduce to a simmer.
- Cover and cook, stirring every 4–5 minutes, until the pasta is just shy of al dente, about 10–12 minutes.
- Remove from heat. Stir in the shredded cheese and Greek yogurt until glossy and smooth.
- Taste and adjust seasoning with salt, pepper, and a squeeze of lime.
- Sprinkle chopped cilantro on top and add avocado slices and crushed tortilla chips if using.
Notes
For extra creaminess, fold in a tablespoon of cream cheese or a splash of milk with the cheese. To store, refrigerate up to 3 days and add a splash of broth before reheating.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Cooking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 6g
- Sodium: 500mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 7g
- Protein: 30g
- Cholesterol: 60mg