Healthy Taco Pasta Recipe
This healthy taco pasta recipe is loaded with veggies, protein, and spicy flavors. It's sure to be a family favorite!
Servings 6 servings
Ingredients
- 1 tablespoon olive oil
- 1 pound ground beef
- 3 cloves garlic minced
- 1 red bell pepper diced
- 1 jalepeno seeded and minced
- 2 tbsp chili powder
- 2 tsp ground cumin
- 1 tbsp dried oregano
- ½ teaspoon salt
- ½ teaspoon ground pepper
- 1 ¾ cups water
- 1 ½ cups fresh pico de gallo
- 6 ounces fusilli
- ¾ cup frozen corn thawed
For the toppings:
- shredded Mexican cheese blend
- chopped cilantro
- diced grape tomatoes
- chopped jalapeños pickled or fresh, without seeds!
- sour cream or greek yogurt for garnish
Pico de gallo (without onions and scallions)
- 2 medium tomatoes
- 1 red bell pepper diced
- ¼ cucumber diced.
- 1 small serrano pepper finely minced
- 2 tbsp cilantro chopped
- ½ tsp salt
- ½ tsp ground pepper
- ½ tbsp lemon juice
Instructions
- Add the oil to a large skillet and heat over medium heat.
- Add the ground beef, and cook until the beef is thoroughly cooked. Stir the entire time. This will take about 5-7 minutes.
- Stir in the garlic, jalapeño, chili powder, bell pepper, cumin, oregano, ground pepper, and salt. Let the mixture cook for 1 minute.
- After that time has passed, add the water, pasta, pico de gallo, and corn.
- Bring the mixture to a boil. Once it starts to boil, reduce the heat to a simmer. Put on a lid and cook until all the liquid is absorbed and the pasta is tender. This will take about 13-15 minutes. (you will need to stir 1-2 times during this process)
- Take the pan off the heat and sprinkle the cheese on top. Stir to melt.
- Serve and enjoy. Don’t forget to add optional toppings such as tomatoes, jalapeños, sour cream, and cilantro.