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