Grain-Free One-Pot Taco Pasta
Get ready to embark on a culinary adventure that’ll have you shouting “Olé!” Our Grain-Free One-Pot Taco Pasta is about to revolutionize your Taco Tuesday traditions.
We know life can get hectic, and the last thing you need after a long day is a sink full of dishes. Fear not, for our One-Pot Taco Pasta comes to the rescue! In just 30 minutes, you’ll have a mouthwatering meal that’ll satisfy even the hungriest of appetites. Plus, you’ll only dirty one dish—now that’s what we call a culinary victory!
Get ready for a taste sensation that’ll make your taste buds do a little salsa dance. Seasoned ground turkey takes center stage, infused with our signature Best Taco Seasoning, bringing a medley of flavors that’ll transport you straight to the heart of Mexico. Add in salsa, beans, corn, and the star of the show—red lentil pasta—and you’ve got a mouthwatering twist on the classic taco that’ll have your family begging for seconds.
You know we can’t get through a meal description without talking health benefits. With a few simple switches we’ve turned this dish into a nutritional powerhouse. We’ve replaced traditional wheat pasta with the mighty red lentil pasta, taking this dish to a whole new level of nutritional goodness. Red lentil pasta is not only gluten-free and grain-free, but it’s also packed with protein and fiber. We swapped the ground beef for ground turkey to lower the fat and cholesterol, and we swear you can’t tell the difference. That means you can indulge in a hearty, satisfying meal while still giving your body the fuel it needs to conquer the day. It’s a win-win situation!
With just a few simple steps and a handful of wholesome ingredients, you’ll have a meal that’ll please even the toughest critics. So, save this recipe and hang it on your fridge, because when the need for a quick and delicious dinner arises, you’ll be armed and ready!
Ingredients
- 2 pound ground turkey
- 1 TBSP EVOO/avocado oil
- 1 yellow onion - diced
- 3 clove garlic - minced
- 2 TBSP Best Taco Seasoning - OR store bought
- 14.5 oz gold & white corn - drained and rinsed
- 14.5 oz black beans - drained and rinsed
- 16 oz salsa
- 3 cup chicken broth
- 8 oz red lentil fusili - OR other lentil spiral/elbow OR chickpea spiral/elbow
- 1 cup shredded sharp cheddar
Best Taco Seasoning (reserve the rest in airtight container)
- 2 TBSP chili powder
- 4 tsp ground cumin
- 4 tsp paprika
- 2 tsp fine sea salt
- 1 tsp ground black pepper
- 2 tsp garlic powder
- 2 tsp onion powder
- 1 tsp dried oregano
Instructions
- Heat oil in a large dutch oven over medium heat.
- Once hot, add onion and garlic and cook, stirring often until starting to soften, about 5 minutes.
- Add in the turkey and cook until no pink remains.
- Add in the salt, pepper, taco seasoning, corn, beans, salsa and broth and bring up to a boil.
- Once boiling, add the pasta to the pot and cook for as long as the package instruction states (if using lentil or chickpea pasta, cook for the minimum time in the range to avoid mushiness), stirring every few minutes to prevent the pasta from sticking to the bottom.
- Once the pasta is cooked through, shut off the heat and stir in the cheese. Stir together, then let the pasta sit for 5 minutes while the sauce continues to thicken up.
- Garnish with fresh herbs, green onion, sour cream, avocado and/or additional cheese if desired, and serve!
