Black Bean Taco Pasta with Turkey or Chicken
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.
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.