One-Pot Taco Pasta

3–7 Prep 15 min Cook 20 min Serves 4

Combine two family favorites—pasta night and taco night—into one pan. Legume-based pasta brings the protein and fiber, and plenty of starch to gloss up that sauce. Chilis and (optional!) jalapeños bring the heat.

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Cooking spray 12 oz extra-lean (96%) ground beef 1 cup chopped onions 3 garlic cloves, finely chopped 1 tsp ground cumin ½ tsp salt 1 (10-oz) can diced tomatoes with green chiles 1 (8.8-oz) box yellow lentil spaghetti ½ cup shredded reduced-fat (50%) sharp cheddar ½ cup pico de gallo ¼ cup chopped pickled jalapeño peppers (optional) 1. Coat a large nonstick skillet with cooking spray and heat over medium-high. Cook the beef, onion, garlic, cumin, and salt, stirring frequently to crumble the meat, until the beef is browned, about 5 minutes.

2. Add the tomatoes and 2½ cups water and bring to a boil. Break the pasta in half and add to the pan. Stir gently to combine. Cover and reduce heat to medium-low. Cook until the pasta is tender and most of the liquid is absorbed, 10 to 12 minutes.

3. Remove the pan from heat. Top the pasta with the cheese, pico de gallo, and jalapeños (if using).

Per serving (about 1⅓ cups) 394 Cal, 5 g Total Fat, 2 g Sat Fat, 723 mg Sod, 49 g Total Carb, 6 g Sugar, 9 g Fib, 37 g Prot.

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If you don’t have yellow lentil spaghetti, feel free to switch it up with what you have on hand. Pastas made from chickpeas, beans, or other legumes all add great texture to this dish.