Taco Pasta Skillet

Aug 5

Servings: 6 | Prep: 10 min | Cook Time: 15 min

INGREDIENTS

1 pound 93% ground turkey
8 oz pasta dry, fusilli or spirals
1 cup corn fresh or frozen
½ cup black beans drained and rinsed
½ cup Mexican cheese blend shredded
4 oz tomato sauce
10 oz diced tomatoes with green chilies
1 zucchini medium, diced
1 taco seasoning packet
2 tsp. olive oil
Salt to taste
Pepper to taste

Everyone love tacos and pasta so why not combine them? This Taco Pasta Skillet makes for a perfect weeknight meal. Easy family meal even the kiddos will love. Plus, ready in 30 minutes or less!

- Meat Swap
  - Feel free to swap out the ground turkey for ground beef.
- Swap out Veggies (zucchini or add more!)
  - Diced bell peppers
  - Diced celery
  - Diced onion
  - Diced tomatoes
- Additional Toppings
  - Greek yogurt/Sour cream
  - Sliced Jalapeños
  - Sliced olives
  - Sliced avocado
  - Guacamole
  - Salsa
  - Chopped cilantro

DIRECTIONS

Fill a medium size sauce pan with water and bring to a boil. Once water is boiling add your pasta. Boil until al dente, about 8-10 minutes, stirring occasionaly.
Meanwhile, in a large non-stick skillet, heat 1 tsp of olive oil and add in ground turkey. Brown until cooked through, around 5-6 minutes.
Stir in the taco seasoning, add in the tomato sauce and diced tomatoes and chilies and bring to a slight simmer for a minutes or so.
Meanwhile, in a medium non-sktick skillet, heat 1 tsp of olive oil and add in diced zucchini. Heat until tender crisp.
Once the pasta is cooked, drain and transfer to the cooked turkey mixture in the large skillet.
Add in the corn, black beans and zucchini. Mix everything together with a spoon until all ingredients are well combined.
Sprinkle the cheese over the top of the pasta and garish with additional optional toppings if desired.
Enjoy!