No Red Meat One-Pot Taco Pasta
This No Red Meat One-Pot Taco Pasta is a quick, family-friendly dinner packed with bold taco flavours, tender pasta, lean protein, and melty cheese—all made in one pot for easy cleanup. Perfect for busy weeknights, this comforting recipe combines chicken, black beans, tomatoes, taco seasoning, and pasta into a creamy, satisfying meal without beef or pork. Ready in under 40 minutes, it’s budget-friendly, customizable, and ideal for meal prep leftovers. Garnish with fresh toppings like avocado, cilantro, or sour cream for extra flavour. If you love easy Tex-Mex recipes, this one-pot pasta will become a household favourite.
Prep Time
10 minutes
Cook Time
25 minutes
Servings
4–6 servings
No Red Meat One-Pot Taco Pasta
This No Red Meat One-Pot Taco Pasta is a quick, family-friendly dinnerpacked with bold taco flavours, tender pasta, lean protein, and meltycheese—all made in one pot for easy cleanup.
Ingredients
Method
- Heat olive oil in a large deep skillet or Dutch oven over medium heat. Add diced onion and cook for 2–3 minutes until softened. Stir in garlic and cook for 30 seconds.
- Add ground chicken or turkey and cook until browned, breaking it apart with a spoon, about 5–6 minutes. Drain excess liquid if needed.
- Stir in taco seasoning and smoked paprika, coating the meat evenly. Cook for 1 minute until fragrant.
- Add diced tomatoes, tomato sauce, black beans, chicken broth, pasta, and corn. Stir everything together until combined.
- Bring mixture to a gentle boil, then reduce heat to low. Cover and simmer for 12–15 minutes, stirring occasionally, until pasta is tender and most liquid is absorbed.
- Stir in heavy cream (or Greek yogurt) and both cheeses until melted and creamy. Season with salt and pepper to taste.
- Remove from heat and let sit for 3–5 minutes to thicken slightly.
- Serve warm with your favourite toppings like avocado, cilantro, sour cream, or crunchy tortilla chips.
Notes
Chef’s Tips
- Use whole wheat or protein pasta for added nutrition.
- For extra veggies, stir in diced bell peppers, zucchini, or spinach.
- Want more heat? Add cayenne pepper or diced chipotle peppers in adobo sauce.
- Leftovers store well in an airtight container for up to 3 days in the fridge. Add a splash of broth when reheating to loosen the sauce.
- Make it dairy-free by skipping cream and cheese or using plant-based alternatives.
