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One pan high protein taco pasta ready for a quick dinner

High Protein Taco Pasta

A quick and easy one-pan pasta dish combining savory taco flavors with tender pasta, perfect for busy weeknights.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Italian, Mexican
Calories: 550
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 12 oz short pasta such as rotini
  • 1 lb halal lean ground beef
  • 2 tbsp taco seasoning
  • 1 can (14 oz) diced tomatoes With juices
  • 2.5 cups beef broth
  • 1 small onion, diced
  • 2 cloves garlic, minced
  • 1 cup shredded cheddar
  • 1/2 cup plain Greek yogurt
  • 1 tbsp olive oil
  • 1/2 tsp salt
  • 1/4 cup fresh cilantro, chopped
  • 1 whole lime, cut into wedges

Method
 

Preparation
  1. Heat the olive oil in a large skillet or pot over medium heat.
  2. Add the diced onion and minced garlic, sauté for about 2-3 minutes until fragrant and the onion is translucent.
Cooking
  1. Add the halal ground beef to the skillet. Cook for about 5-7 minutes, breaking it up as it browns.
  2. Sprinkle in the taco seasoning, stirring to coat the beef evenly.
  3. Pour in the can of diced tomatoes (with juices) and the beef broth. Stir everything together.
  4. Add the short pasta, ensuring it is well covered by the liquid mixture. Bring to a boil, then reduce the heat to low.
  5. Cover and simmer for 12-15 minutes or until the pasta is cooked to al dente.
  6. Stir in the shredded cheddar until melted and creamy. Remove from heat, then add the Greek yogurt.
Garnishing
  1. Garnish with freshly chopped cilantro and serve with lime wedges on the side.

Notes

For ingredient substitutions, ground turkey or chicken can be used for a leaner option. Gluten-free pasta is also an alternative. When storing, it can be kept in the refrigerator for up to 4 days or frozen for a month. Reheat with a splash of broth or water to maintain creaminess.