Taco Pasta Skillet with Brown Rice Pasta

5 from 1 vote

This taco pasta skillet recipe makes a lot of pasta and is perfect for a hearty meal the entire family will enjoy - and leftovers for all the next day! Use the recommended brown rice noodles to ensure the perfect taste and texture.

Prep Time10 mins

Cook Time20 mins

Total Time30 mins

Course: Dinner

Cuisine: Mexican

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

Servings: servings

Calories: 490kcal

Author: Jenny Levine Finke

Equipment

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

Ingredients

1 tbsp avocado oil
1.5 lbs ground turkey or ground beef
1 yellow onion chopped
3 garlic cloves minced
1 red bell pepper finely chopped
2 tsp chili powder
2 tsp cumin
1 tsp Kosher salt
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
16 ounce Tinkyada brown rice noodles see notes
4 cups chicken broth
1-2 tbsp fresh cilantro optional, for garnish
1 avocado sliced

Instructions

Heat oil over medium-high heat in a large 5-quart non-stick pan. Add ground turkey and onion and cook until meat is no longer pink, about 8 minutes. Add garlic, red pepper, chili powder, cumin and salt and cook for another 1-2 minutes.
Add diced tomatoes, corn, black beans and salsa and mix well, then add brown rice noodles and chicken broth. Mix well and bring mixture too a boil before turning down heat to a rolling boil (low). Cover and cook until the noodles are cooked al dente, about 10-15 minutes. If the noodles are not cooked enough, add more chicken broth and continue to cook at a rolling boil. There should be some liquid left in the pan (makes for a nice saucy texture) yet the noodles should be cooked through. Add salt and pepper to taste.
Top with fresh cilantro and slices of avocado, optional.

Notes

Noodles matter! I love using Tinkyada brown rice noodles (any shape, although I do love the shells and tubes best for this recipe). The noodles cook up perfectly every time. If you use a different pasta brand, monitor the cooking process closely and add more liquid if needed to get the just-right al dente texture.

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

Store leftovers in covered container in yoru 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 as it makes a hearty portion of food and feeds a crowd well.

Nutrition