One-Pot Taco Pasta
This easy, lightened up One-Pot Taco Pasta is creamy, meaty, cheesy, saucy, and satisfying!
Ingredients
- ½ lb uncooked 99% lean ground turkey breast
- ½ lb uncooked 95% lean ground beef
- 1 oz packet reduced sodium taco seasoning
- 1 tablespoon taco sauce, (I used Ortega medium heat)
- 1 small onion, diced
- 1 garlic clove, minced
- 3 cups reduced sodium beef broth
- ½ cup water
- 1 cup salsa, (on the runnier side is better than super thick and chunky)
- ½ cup frozen corn kernels
- 12 oz uncooked medium-sized pasta, (I used radiatore, but rotini, medium shells, orecchiette, or any pasta of a similar size will work great)
- 4 oz shredded 2% milk sharp cheddar cheese
- ¼ cup queso blanco dip, (I used Tostitos brand)
- 2 tablespoons light sour cream
Instructions
- Lightly mist a 5 QT Dutch oven or a large pot with cooking spray and bring over medium heat. Add the ground turkey and ground beef and cook, breaking up with a spatula or cooking spoon until it starts to brown a bit and break into small chunks. Add the taco seasoning and taco sauce and stir together. Add the chopped onion and stir. Continue to cook for another 4-5 minutes until the onions are softened and the meats are cooked through. Add the minced garlic and stir. Cook for another 30-60 seconds until fragrant.
- Add the beef broth, water, and salsa and stir together, scraping up anything stuck to the bottom of the pot. Add the corn and pasta and stir again. Use the back or your spatula or spoon to flatten out the ingredients to be just under the surface of the liquid as best you can. Turn the heat up to med-high and bring the mixture to a boil. Once boiling, reduce the heat to med-low to simmer. Simmer for 12-15 minutes (mine was good at 12 minutes, but it will depend on the pasta used), stirring the ingredients every few minutes to make sure the pasta gets rotated and doesn’t stick to the bottom.
- When the pasta is cooked through and most of the liquid is absorbed, remove the pot from heat. Stir in the cheddar cheese, queso dip and sour cream until well combined and melted into the sauce. Serve warm.
Notes
To view your current WW Points for this recipe and track it in the WW app or site, click here!
WW Points per (1 lightly rounded cup) serving: 8 (SP calculated using the recipe builder on weightwatchers.com)
Nutrition Information per (1 lightly rounded cup) serving:
237 calories, 24 g carbs, 4 g sugars, 6 g fat, 3 g saturated fat, 20 g protein, 1 g fiber, 733 mg sodium (from myfitnesspal.com) Weight Watchers Points Plus:
6 per (1 lightly rounded cup) serving (PP calculated using a Weight Watchers PointsPlus calculator and the nutrition info above)
237 calories, 24 g carbs, 4 g sugars, 6 g fat, 3 g saturated fat, 20 g protein, 1 g fiber, 733 mg sodium (from myfitnesspal.com) Weight Watchers Points Plus:
6 per (1 lightly rounded cup) serving (PP calculated using a Weight Watchers PointsPlus calculator and the nutrition info above)