Description
A quick, creamy, and cheesy one-pot dinner that comes together in under 20 minutes. This gluten-free taco pasta is packed with protein, requires minimal cleanup, and is perfect for busy weeknights.
Ingredients
Scale
- 1 lb ground turkey (or 85/15 ground beef, or plant-based substitute)
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 2 tbsp taco seasoning (low-sodium or homemade)
- 1 tsp cumin
- 8 oz gluten-free rotini or shells (brown rice or corn-based)
- 1.5 cups low-sodium chicken broth (or vegetable broth)
- 1 can (15 oz) tomato sauce or mild salsa
- 1 cup shredded cheddar cheese
- 1 can (15 oz) black beans, rinsed (optional)
- 1/2 cup corn kernels (optional)
- 1–2 jalapeños, sliced (optional)
- Olive oil (for cooking)
Instructions
- Heat a large pot or Dutch oven over medium-high heat. Add a splash of olive oil if using lean turkey.
- Add the ground meat and diced onion. Break up the meat and cook for 4-5 minutes until browned and onions are translucent. Drain excess fat if using beef.
- Reduce heat to medium. Add taco seasoning, cumin, and minced garlic. Stir constantly for 1 minute to bloom the spices.
- Pour in the chicken broth, tomato sauce, and gluten-free pasta. Stir well to scrape up browned bits from the bottom. Add black beans and corn if using.
- Bring the mixture to a gentle boil, then reduce heat to low. Cover and simmer for 10-12 minutes, stirring once halfway through. Check at 8 minutes; add more broth if needed.
- Remove from heat. Stir in the shredded cheddar cheese until melted and creamy. Season with salt and pepper to taste.
- Serve immediately with desired toppings like avocado, sour cream, or fresh cilantro.
Notes
Gluten-free pasta absorbs liquid differently than wheat pasta, so monitor the liquid level closely. If the sauce is too thin, simmer uncovered. If too thick, add more broth. Shred your own cheese for a smoother sauce. This recipe does not freeze well as gluten-free pasta becomes mushy upon thawing.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Cuisine: Mexican-American
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 6
- Sodium: 600
- Fat: 18
- Saturated Fat: 7
- Carbohydrates: 45
- Fiber: 6
- Protein: 25
Keywords: gluten-free, one-pot meal, quick dinner, taco pasta, family friendly, weeknight dinner, healthy comfort food