Black bean taco pasta combines ground turkey or chicken, black beans, corn, and tomatoes with pasta cooked directly in seasoned broth. Melted cheddar finishes the skillet with a creamy coating and familiar taco flavors.
This batch makes four servings in about 35 minutes. Choose a short pasta shape and keep some water nearby so you can adjust the simmer if the liquid is absorbed before the noodles become tender.
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Why This Recipe Works
Cooking the pasta in the skillet keeps its released starch in the sauce. Black beans and corn add texture around the small pieces of ground poultry, while taco seasoning brings the flavors together. Cheese melts in after the burner is off, giving a smooth finish without a separate cream sauce.
Ingredients
Main ingredients
- 8 oz pasta, dry
- 1 lb ground turkey or chicken
- 1 packet taco seasoning
- 1 cup diced tomatoes
- 1 cup canned black beans, drained and rinsed
- 1 cup corn, frozen or drained canned
- 1 cup shredded cheddar or Mexican blend cheese
- 2 cups chicken or vegetable broth
- Salt and pepper, to taste
- cilantro, chopped, optional garnish
As Needed
- cooking oil, as needed to coat the skillet
- water, as needed for the pasta
How to Make Black Bean Taco Pasta
1. Brown the ground poultry. Lightly coat a deep skillet with cooking oil and use medium heat. Break the turkey or chicken into small crumbles as it cooks for roughly 5–7 minutes. Check that it reaches 165°F before moving on; color alone is not a reliable measure for ground poultry.
2. Add the broth and vegetables. Stir the taco seasoning into the cooked meat, then add tomatoes, drained beans, corn, and broth. Bring the liquid to a boil before adding the dry pasta. The tomatoes contribute some moisture, but the broth should remain the main cooking liquid.
3. Simmer and stir. Reduce the heat to a steady, gentle simmer for about 10–12 minutes, or the pasta package timing. Stir along the bottom frequently because beans and pasta can settle and stick. If the pan is nearly dry while the pasta has a firm center, add small splashes of water and continue simmering; frozen corn should be cooked according to its package directions.
4. Finish with cheese. Once the pasta is tender, turn off the burner and stir in all the shredded cheese. Let it melt in the residual warmth, then taste before adding salt and pepper. Taco packets and broth vary in saltiness, so the final seasoning is easier to judge at this point.
How to Serve
Spoon four portions into bowls and add the optional chopped cilantro. A lettuce salad, sliced avocado, or cabbage slaw works well alongside it. Serve promptly because the pasta continues to absorb sauce as it stands.
Storage and Reheating
Refrigerate leftovers promptly in shallow covered containers at 40°F or below and use within 3 days, counting from the oldest cooked ingredient. Reheat the portion you need to 165°F. Add a little water while warming if the sauce has thickened in the refrigerator. See federal cold-storage guidance for details.
Tips and Variations
- Use cooked canned black beans, drained and rinsed before measuring.
- Drain canned corn; cook frozen corn according to the package guidance.
- Keep the pasta moving gently so the skillet bottom stays clean.
- Whole-grain or gluten-free pasta changes cooking behavior, not necessarily the carbohydrate content.
Frequently Asked Questions
Can I use ground chicken instead of turkey?
Yes, either ground poultry option works. Use the same amount and check for 165°F during the browning step.
Can I use a different bean?
Pinto beans are a good alternative with taco flavors. Drain and rinse them before measuring one cup.
What if the skillet looks dry?
Add water a small splash at a time and continue simmering. Stop adding liquid once the pasta is tender and the sauce coats it.
Can I use homemade taco seasoning?
Yes, use the amount your seasoning recipe recommends for one pound of meat. Taste before adding extra salt, since blends differ.
Can I add more vegetables?
Diced bell pepper or onion can cook with the ground poultry. Keep the extra pieces small so they soften before the pasta stage.
More Recipe Ideas
Black Bean Taco Pasta with Turkey or Chicken
Ingredients
Main ingredients
- 8 oz pasta dry
- 1 lb ground turkey or chicken
- 1 packet taco seasoning
- 1 cup diced tomatoes
- 1 cup canned black beans drained and rinsed
- 1 cup corn frozen or drained canned
- 1 cup shredded cheddar or Mexican blend cheese
- 2 cups chicken or vegetable broth
- Salt and pepper to taste
- cilantro chopped, optional garnish
As Needed
- cooking oil as needed to coat the skillet
- water as needed for the pasta
Instructions
Cook the Skillet Pasta
- Heat enough cooking oil to lightly coat a deep skillet over medium heat. Cook the ground turkey or chicken for 5–7 minutes, breaking it into crumbles, until it reaches 165°F.
- Stir in the taco seasoning, tomatoes, beans, corn, and broth. Bring to a boil over medium-high heat, then add the dry pasta.
- Reduce to medium-low and simmer for 10–12 minutes, or the package timing, stirring frequently, until the pasta is al dente and frozen corn is cooked according to its package directions. Add water as needed if the pan dries before the pasta is tender.
- Remove from heat and stir in all the shredded cheese until melted. Season with salt and pepper and garnish with cilantro, if using.
Notes
- Refrigerate promptly in shallow covered containers at 40°F or below; use within 3 days of the oldest cooked ingredient.
- Reheat cooked leftovers to 165°F.
