This 30-minute one dish meal has all of your favorite Mexican flavors and couldn’t be simpler to make. Customize it by subbing in beef for turkey, black beans for pinto, or any type of cheese you love.
Serving Size: 2 cups (285g)
Prep Time: 10 minutes
Total Time: 20 minutes
Nutrition Facts: 315 calories / 32.5g carbs / 28.5g protein / 9g fat
- 1 tablespoon olive oil
- 1 medium (185g) onion (diced)
- 2 garlic cloves (minced)
- 16-ounces (448g) 99% lean ground turkey
- 4 teaspoons taco seasoning
- ¼ teaspoon salt
- 1, 14-ounce can (411g) diced tomatoes
- 1, 15-ounce can (425g) pinto beans (drained and rinsed)
- 4-ounces (113g) uncooked elbow pasta
- 1 cup water
- 1 cup (112g) shredded Mexican blend cheese
Optional garnishes: avocado, cilantro, thinly sliced radishes, hot sauce
- Heat olive oil in a large, high-sided, nonstick skillet over medium heat. Add onion and cook until soft and translucent, about 5 minutes. Add garlic and cook for an additional minute until fragrant.
- Add ground turkey to the skillet and break up with a wooden spoon to crumble. Once cooked through, add the taco seasoning and salt. Stir everything until well combined.
- Add the tomatoes, beans, pasta and 1 cup of water. Stir well and bring to a boil. Reduce heat to medium low, cover and simmer for 5 minutes or until the pasta is just cooked (but still has a bit of “bite” to it).
- Stir in the cheese until melted. Serve topped with your favorite taco fixings like avocado, cilantro, green onions, jalapenos, or hot sauce (macros not included)..
- If you don’t have a large high-sided skillet, this meal can also be made in a dutch oven.
- Consider using a 1-ounce taco seasoning packet like “Simply Organic” or “Old El Paso” if a premade seasoning is not already in your spice cabinet. Depending on the brand of seasoning used, the amount of salt may need to be adjusted.