Let’s play a game. It’s called ‘How Many Foods Can You Make With Taco Seasoning?’
Well, obviously, we can check [chicken] tacos off the list.
And salads. And a dressing for your salads. And meatloaf.
And now – pasta!
Obviously, when it comes to food with a Mexican twist, the possibilities are endless. It’s a little sad how many posts come up when you search for ‘Mexican food’ on this blog.
Or its delicious. I’m not really mad about it. I’m also not really sure if any of these things qualifies as ‘Mexican,’ but I’m rolling with it anyway.
I didn’t really get too creative with the name, but either way, it wouldn’t stop me from eating it even though it’s a pasta dish, one serving packs 31 grams of protein. You get 9 grams alone from the noodles! I think pasta dishes are unattractive to many because their minds go straight to carbs – even though there are 43 g of carbs in a serving, this dish a decent balance of macros with a breakdown of 38% carbs/28% protein/ 34% fat. It may be a little heavier on fats for some, but it’s easy to balance out with the rest of your meals for a day. Or, you could make it with chicken!
This taco pasta recipe also reheats very well. I made this dish for dinner one night, and we still got 3-4 servings out of it to take again for lunch or do leftovers for dinner.
Food Prep Tip: This is a filling option to make on the weekend and portion out for lunches during the week.
Taco Pasta
- Total Time: 30 minutes
- Yield: 6 1x
Description
This taco pasta recipe also reheats very well. I made this dish for dinner one night, and we still got 3-4 servings out of it to take again for lunch or do leftovers for dinner.
Ingredients
- 12 oz whole wheat noodles of choice
- 1 cup diced red onion
- 2 cups canned diced tomato with no salt added
- 4 oz diced olives
- 1 pound 93/7 ground turkey
- 1.5 cups shredded cheddar cheese
- 1 teaspoon EVOO
- 1 teaspoon minced garlic
- 2 teaspoons chili powder
- 2 teaspoons garlic powder
- 2 teaspoons cumin
- 2 teaspoons onion powder
- ½ teaspoon cayenne pepper
- ½ teaspoon salt
- 3 cups of water
Instructions
- Set a large pot over medium heat. Add EVOO, and saute red onion and garlic until onions start to become translucent.
- Add ground turkey to the pot and cook until completely browned.
- Add water, all seasonings, and noodles to the pot and cover. Once water comes to a boil, turn down to low. Simmer for 10-12 minutes until noodles are cooked. If all the water isn’t adsorbed into the noodles, simmer the pot without a cover for a few minutes.
- While on low heat, stir in diced tomatoes, cheese, and olives. Stir until cheese is melted.
- Serve.
Notes
1 serving is 11 Weight Watchers points.
- Prep Time: 15 mins
- Cook Time: 15 mins
- Category: Dinner, Pasta
Nutrition
- Serving Size: ⅙ recipe
- Calories: 438
- Sugar: 5
- Sodium: 318
- Fat: 17
- Saturated Fat: 8
- Unsaturated Fat: 2
- Trans Fat: 0
- Carbohydrates: 43
- Fiber: 6
- Protein: 31
- Cholesterol: 78
This recipe is easy since its all made in one pot. Definitely a good one for food prep to cut down on all the dishes you’ll be using!
We might end up with another batch of taco pasta this week. End of the month means the grocery budget is a little bit low, and I’ve got all the ingredients I need at home already. Somehow we ended up with a stockpile of ground turkey in the freezer. No better way to make it than with some taco seasoning!
Now, it’s time to make a decision. I think the next Mexican inspired dish is going to be… pizza!
What’s your favorite Mexican dish?
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