Gluten-Free One-Pot Taco Pasta Skillet

5 from 1 vote

This one-pot taco pasta skillet recipe is delicious and feeds a crowd. Enjoy a rich combination of spicy ground meat and brown rice noodles cooked with a variety of kid-friendly vegetables.

Prep Time10 mins

Cook Time20 mins

Total Time30 mins

Course: Dinner

Cuisine: Mexican

Keyword: mexican pasta, taco, taco noodle, taco pasta

Servings: servings

Calories: 439kcal

Author: Jenny Levine Finke

Equipment

Large non-stick skillet pan with lid (5 quart)

Ingredients

1 tbsp avocado oil
1-1.5 lbs ground turkey or ground beef
1 yellow onion chopped
3 garlic cloves minced
1 red bell pepper seeds removed, diced
1 jalapeno seeds removed, diced
2 tsp chili powder add an extra 1/2 tsp for extra spice
1 tsp cumin
1 tsp Kosher salt add an extra 1/4 tsp if needed
14.5 ounce can of diced tomatoes with juices
15 ounce can of corn drained and rinsed
15 ounce can of black beans drained and rinsed
3/4 cup salsa
12 ounce Tinkyada brown rice pasta uncooked, see notes
4 cups chicken broth
1-2 tbsp fresh cilantro optional, for garnish
1 avocado sliced, optional

Instructions

Heat the oil over medium-high heat in a large 5-quart non-stick pan. Add the onion and cook for 6-7 minutes until the onions are softened. Add the meat and use your spatula to break it up into pieces. Cook the meat until it's no longer pink, about 8-10 minutes. Add the garlic, red pepper, jalapeno, chili powder, cumin, and salt. Cook for another 2-3 minutes.
Add the diced tomatoes, corn, black beans, and salsa. Mix well. Add the uncooked brown rice noodles and chicken broth. Mix well and then bring the mixture to a boil before turning down the heat to medium heat (rolling boil). Cover and cook until the noodles are cooked through, mixing every 5 minutes. The noodles will be softened in about 10-15 minutes. Turn off the heat and uncover the mixture once the noodles are soft. There will be some liquid left in the pan, which will thicken as the mixture cools.
Add a portion of the mixture into a bowl and top it with fresh cilantro and slices of avocado slices.

Notes

I used Tinkyada brown rice noodles. Some bags of Tinkyada noodles contain 12 ounces while others contain 16 ounces. You could use the entire package. If using more than 12 ounces, add 1/4 cup more chicken broth.

Be sure all ingredients - salsa and chicken broth - are labeled gluten-free.

Adjust the spices as needed. I add a little more chili powder and salt, but others like it less spicy. Adjust to taste.

Store leftovers in a covered container in your fridge. This is a wonderful make-ahead meal that can be portioned out for several days. My entire family enjoys it for lunch the next day.

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