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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.
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Prep Time 10 minutes
Cook Time 25 minutes
Servings: 4
Course: Main Course
Cuisine: Mexican
Ingredients Method Notes

Ingredients
  

  • 2 tablespoons olive oil
  • 1 lb ground chicken or ground turkey
  • 1 small yellow onion diced
  • 3 garlic cloves minced
  • 1 packet taco seasoning or 2 tablespoons homemade taco seasoning
  • 1 teaspoon smoked paprika
  • 1 can 14 oz diced tomatoes with juices
  • 1 can 8 oz tomato sauce
  • 1 can 15 oz black beans, drained and rinsed
  • 2 cups chicken broth
  • 8 oz uncooked penne or rotini pasta
  • 1 cup frozen or canned corn drained
  • 1 cup shredded cheddar cheese
  • 1 cup shredded Monterey Jack cheese
  • ½ cup heavy cream or Greek yogurt
  • Salt and black pepper to taste
  • Optional Toppings
  • Sliced avocado
  • Chopped cilantro
  • Sour cream
  • Sliced jalapeños
  • Crushed tortilla chips
  • Lime wedges

Method
 

  1. 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.
  2. Add ground chicken or turkey and cook until browned, breaking it apart with a spoon, about 5–6 minutes. Drain excess liquid if needed.
  3. Stir in taco seasoning and smoked paprika, coating the meat evenly. Cook for 1 minute until fragrant.
  4. Add diced tomatoes, tomato sauce, black beans, chicken broth, pasta, and corn. Stir everything together until combined.
  5. 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.
  6. Stir in heavy cream (or Greek yogurt) and both cheeses until melted and creamy. Season with salt and pepper to taste.
  7. Remove from heat and let sit for 3–5 minutes to thicken slightly.
  8. 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.