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Photo:Photographer: Jen Causey, Food Stylist: Emily Nabors Hall, Prop Stylist: Julia Bayless
Photographer: Jen Causey, Food Stylist: Emily Nabors Hall, Prop Stylist: Julia Bayless
Active Time:30 minsTotal Time:45 minsServings:4
Active Time:30 mins
Active Time:
30 mins
Total Time:45 mins
Total Time:
45 mins
Servings:4
Servings:
4
Jump to recipeTaco Skillet Pastais everything you love about a taco, all in one flavor-packed casserole. Protein-rich lean ground beef cooks into a delicious meaty sauce. Antioxidant-rich veggies fill the casserole and stud the dish with eye-pleasing color—and don’t forget about all of the gut-friendly fiber you’ll get from those veggies and the whole-wheat pasta. Salsa, tomato paste and beef broth are smart additions to give a deep slow-cooked flavor that can’t be matched. Top it all off with a gooey, cheesy topping, and this is a winner-winner taco dinner any night of the week. Keep reading for expert tips on which kinds of pasta work the best and how they help thicken the sauce.Tips from the EatingWell Test KitchenThese are the key tips we learned while developing and testing this recipe in our Test Kitchen to make sure it works, tastes great and is good for you too!Cooking the pasta in the sauce does more than save you from another dish to clean. The starches in the pasta thicken the sauce, which adds creaminess to the pasta without extra dairy.It’s a good idea to use a heavy-bottomed skillet when cooking one-pot meals with pasta to prevent the ingredients from scorching on the bottom.A firmer avocado is easier to chop up into small pieces.You can substitute the whole-wheat penne pasta with whole-wheat elbow noodles or fusilli pasta.Nutrition NotesLean ground beefis a great source of protein that is convenient and fast to cook up for a weeknight dinner. Protein is essential for building and repairing muscle after a good strength-training workout, and the iron and zinc will help keep your immune system in good shape. Look for a fat content of 10% or less to be considered “lean” beef.This recipe uses two types of peppers:red bell peppersare mildly sweet and give a big boost of vitamin C, which can help reduce inflammation in the body, and thejalapeñoscontain a compound called capsaicin—that is what gives peppers their spiciness, and it may also be beneficial for your heart health.Cornis considered a whole grain and a vegetable, depending on how it’s prepared. Either way, you get a good dose of gut-healthy fiber every time you eat it—fresh or frozen. Corn also contains two important antioxidants, lutein and zeaxanthin, which are extremely beneficial for healthy eyesight.Tomatoescontain an antioxidant called lycopene, which may help protect the body from inflammation, and eating tomatoes can benefit your heart and immune health. There is lycopene in fresh and canned tomatoes, but lycopene content is higher in canned, so add a few more cans to your pantry.Photographer: Jen Causey, Food Stylist: Emily Nabors Hall, Prop Stylist: Julia Bayless
Jump to recipe
Taco Skillet Pastais everything you love about a taco, all in one flavor-packed casserole. Protein-rich lean ground beef cooks into a delicious meaty sauce. Antioxidant-rich veggies fill the casserole and stud the dish with eye-pleasing color—and don’t forget about all of the gut-friendly fiber you’ll get from those veggies and the whole-wheat pasta. Salsa, tomato paste and beef broth are smart additions to give a deep slow-cooked flavor that can’t be matched. Top it all off with a gooey, cheesy topping, and this is a winner-winner taco dinner any night of the week. Keep reading for expert tips on which kinds of pasta work the best and how they help thicken the sauce.Tips from the EatingWell Test KitchenThese are the key tips we learned while developing and testing this recipe in our Test Kitchen to make sure it works, tastes great and is good for you too!Cooking the pasta in the sauce does more than save you from another dish to clean. The starches in the pasta thicken the sauce, which adds creaminess to the pasta without extra dairy.It’s a good idea to use a heavy-bottomed skillet when cooking one-pot meals with pasta to prevent the ingredients from scorching on the bottom.A firmer avocado is easier to chop up into small pieces.You can substitute the whole-wheat penne pasta with whole-wheat elbow noodles or fusilli pasta.Nutrition NotesLean ground beefis a great source of protein that is convenient and fast to cook up for a weeknight dinner. Protein is essential for building and repairing muscle after a good strength-training workout, and the iron and zinc will help keep your immune system in good shape. Look for a fat content of 10% or less to be considered “lean” beef.This recipe uses two types of peppers:red bell peppersare mildly sweet and give a big boost of vitamin C, which can help reduce inflammation in the body, and thejalapeñoscontain a compound called capsaicin—that is what gives peppers their spiciness, and it may also be beneficial for your heart health.Cornis considered a whole grain and a vegetable, depending on how it’s prepared. Either way, you get a good dose of gut-healthy fiber every time you eat it—fresh or frozen. Corn also contains two important antioxidants, lutein and zeaxanthin, which are extremely beneficial for healthy eyesight.Tomatoescontain an antioxidant called lycopene, which may help protect the body from inflammation, and eating tomatoes can benefit your heart and immune health. There is lycopene in fresh and canned tomatoes, but lycopene content is higher in canned, so add a few more cans to your pantry.Photographer: Jen Causey, Food Stylist: Emily Nabors Hall, Prop Stylist: Julia Bayless
Taco Skillet Pastais everything you love about a taco, all in one flavor-packed casserole. Protein-rich lean ground beef cooks into a delicious meaty sauce. Antioxidant-rich veggies fill the casserole and stud the dish with eye-pleasing color—and don’t forget about all of the gut-friendly fiber you’ll get from those veggies and the whole-wheat pasta. Salsa, tomato paste and beef broth are smart additions to give a deep slow-cooked flavor that can’t be matched. Top it all off with a gooey, cheesy topping, and this is a winner-winner taco dinner any night of the week. Keep reading for expert tips on which kinds of pasta work the best and how they help thicken the sauce.
Tips from the EatingWell Test Kitchen
These are the key tips we learned while developing and testing this recipe in our Test Kitchen to make sure it works, tastes great and is good for you too!
Nutrition Notes
Cook Mode(Keep screen awake)Ingredients1poundlean ground beef1mediumwhite onion, finely chopped1smallred bell pepper, finely chopped1mediumjalapeño pepper, seeded and finely chopped, plus slices for garnish3clovesgarlic, finely chopped¼cupsalt-free taco seasoning mix2tablespoonsno-salt-added tomato paste8ounceswhole-wheat penne2cupsunsalted beef broth1 (15-ounce) canno-salt-added crushed tomatoes1cupwater1cupfrozen corn¾cupchunkysalsa1teaspoonground cumin½teaspoonsalt1½cupsshredded Mexican cheeseblend, divided¼cuphalf-and-half2tablespoonsreduced-fat sour cream⅓cupfinely chopped tomato¼cupfinely choppedavocado1tablespoonfinely choppedfresh cilantro
Cook Mode(Keep screen awake)
Ingredients
1poundlean ground beef
1mediumwhite onion, finely chopped
1smallred bell pepper, finely chopped
1mediumjalapeño pepper, seeded and finely chopped, plus slices for garnish
3clovesgarlic, finely chopped
¼cupsalt-free taco seasoning mix
2tablespoonsno-salt-added tomato paste
8ounceswhole-wheat penne
2cupsunsalted beef broth
1 (15-ounce) canno-salt-added crushed tomatoes
1cupwater
1cupfrozen corn
¾cupchunkysalsa
1teaspoonground cumin
½teaspoonsalt
1½cupsshredded Mexican cheeseblend, divided
¼cuphalf-and-half
2tablespoonsreduced-fat sour cream
⅓cupfinely chopped tomato
¼cupfinely choppedavocado
1tablespoonfinely choppedfresh cilantro
DirectionsPreheat oven to broil with a rack 6 inches from heat source. Heat a large high-sided ovenproof skillet over medium-high heat. Add 1 pound ground beef; cook, stirring and breaking up the beef into smaller pieces, until browned, 4 to 5 minutes. Add onion, bell pepper, jalapeño, garlic, ¼ cup taco seasoning and 2 tablespoons tomato paste; cook, stirring occasionally, until the vegetables begin to soften, about 3 minutes. Stir in 8 ounces penne, 2 cups broth, 1 (15-ounce) can crushed tomatoes and 1 cup water. Bring to a simmer over medium-low heat. Reduce heat to low, cover and simmer until the pasta is al dente, 12 to 15 minutes.Photographer: Jen Causey, Food Stylist: Emily Nabors Hall, Prop Stylist: Julia BaylessStir in 1 cup corn, ¾ cup salsa, 1 teaspoon cumin and ½ teaspoon salt. Cook, uncovered and stirring often, until heated through, 3 minutes. Remove from heat. Stir in ½ cup cheese and ¼ cup half-and-half; stir constantly until the cheese is melted, about 2 minutes. Sprinkle with the remaining 1 cup cheese. Broil until the cheese is melted, about 2 minutes.Photographer: Jen Causey, Food Stylist: Emily Nabors Hall, Prop Stylist: Julia BaylessDrizzle with 2 tablespoons sour cream and top with ⅓ cup tomato, ¼ cup avocado and 1 tablespoon cilantro. Garnish with jalapeño slices, if desired.Photographer: Jen Causey, Food Stylist: Emily Nabors Hall, Prop Stylist: Julia BaylessNutrition InformationServing Size: 2¼ cupsCalories 703, Fat 26g, Saturated Fat 12g, Cholesterol 122mg, Carbohydrates 68g, Total Sugars 12g, Added Sugars 0g, Protein 51g, Fiber 6g, Sodium 787mg, Potassium 1,584mgFrequently Asked QuestionsPlace leftovers in an airtight container, or split it up into several containers if you’re meal-prepping. Refrigerate for up to 4 days. You can easily warm it in the microwave for 1 to 2 minutes and refresh the toppings as you like.We’d serve this hearty casserole with something light. A cucumber salad would be refreshing, like ourCucumber & Avocado Salad, or you could pair it with ourOrange & Avocado Saladwith a refreshing cilantro-lime vinaigrette dressing.EatingWell.com, November 2024
Directions
Preheat oven to broil with a rack 6 inches from heat source. Heat a large high-sided ovenproof skillet over medium-high heat. Add 1 pound ground beef; cook, stirring and breaking up the beef into smaller pieces, until browned, 4 to 5 minutes. Add onion, bell pepper, jalapeño, garlic, ¼ cup taco seasoning and 2 tablespoons tomato paste; cook, stirring occasionally, until the vegetables begin to soften, about 3 minutes. Stir in 8 ounces penne, 2 cups broth, 1 (15-ounce) can crushed tomatoes and 1 cup water. Bring to a simmer over medium-low heat. Reduce heat to low, cover and simmer until the pasta is al dente, 12 to 15 minutes.Photographer: Jen Causey, Food Stylist: Emily Nabors Hall, Prop Stylist: Julia BaylessStir in 1 cup corn, ¾ cup salsa, 1 teaspoon cumin and ½ teaspoon salt. Cook, uncovered and stirring often, until heated through, 3 minutes. Remove from heat. Stir in ½ cup cheese and ¼ cup half-and-half; stir constantly until the cheese is melted, about 2 minutes. Sprinkle with the remaining 1 cup cheese. Broil until the cheese is melted, about 2 minutes.Photographer: Jen Causey, Food Stylist: Emily Nabors Hall, Prop Stylist: Julia BaylessDrizzle with 2 tablespoons sour cream and top with ⅓ cup tomato, ¼ cup avocado and 1 tablespoon cilantro. Garnish with jalapeño slices, if desired.Photographer: Jen Causey, Food Stylist: Emily Nabors Hall, Prop Stylist: Julia BaylessNutrition InformationServing Size: 2¼ cupsCalories 703, Fat 26g, Saturated Fat 12g, Cholesterol 122mg, Carbohydrates 68g, Total Sugars 12g, Added Sugars 0g, Protein 51g, Fiber 6g, Sodium 787mg, Potassium 1,584mgFrequently Asked QuestionsPlace leftovers in an airtight container, or split it up into several containers if you’re meal-prepping. Refrigerate for up to 4 days. You can easily warm it in the microwave for 1 to 2 minutes and refresh the toppings as you like.We’d serve this hearty casserole with something light. A cucumber salad would be refreshing, like ourCucumber & Avocado Salad, or you could pair it with ourOrange & Avocado Saladwith a refreshing cilantro-lime vinaigrette dressing.
Preheat oven to broil with a rack 6 inches from heat source. Heat a large high-sided ovenproof skillet over medium-high heat. Add 1 pound ground beef; cook, stirring and breaking up the beef into smaller pieces, until browned, 4 to 5 minutes. Add onion, bell pepper, jalapeño, garlic, ¼ cup taco seasoning and 2 tablespoons tomato paste; cook, stirring occasionally, until the vegetables begin to soften, about 3 minutes. Stir in 8 ounces penne, 2 cups broth, 1 (15-ounce) can crushed tomatoes and 1 cup water. Bring to a simmer over medium-low heat. Reduce heat to low, cover and simmer until the pasta is al dente, 12 to 15 minutes.
Stir in 1 cup corn, ¾ cup salsa, 1 teaspoon cumin and ½ teaspoon salt. Cook, uncovered and stirring often, until heated through, 3 minutes. Remove from heat. Stir in ½ cup cheese and ¼ cup half-and-half; stir constantly until the cheese is melted, about 2 minutes. Sprinkle with the remaining 1 cup cheese. Broil until the cheese is melted, about 2 minutes.
Drizzle with 2 tablespoons sour cream and top with ⅓ cup tomato, ¼ cup avocado and 1 tablespoon cilantro. Garnish with jalapeño slices, if desired.
Nutrition InformationServing Size: 2¼ cupsCalories 703, Fat 26g, Saturated Fat 12g, Cholesterol 122mg, Carbohydrates 68g, Total Sugars 12g, Added Sugars 0g, Protein 51g, Fiber 6g, Sodium 787mg, Potassium 1,584mg
Nutrition Information
Serving Size: 2¼ cupsCalories 703, Fat 26g, Saturated Fat 12g, Cholesterol 122mg, Carbohydrates 68g, Total Sugars 12g, Added Sugars 0g, Protein 51g, Fiber 6g, Sodium 787mg, Potassium 1,584mg
Serving Size: 2¼ cups
Calories 703, Fat 26g, Saturated Fat 12g, Cholesterol 122mg, Carbohydrates 68g, Total Sugars 12g, Added Sugars 0g, Protein 51g, Fiber 6g, Sodium 787mg, Potassium 1,584mg
Frequently Asked QuestionsPlace leftovers in an airtight container, or split it up into several containers if you’re meal-prepping. Refrigerate for up to 4 days. You can easily warm it in the microwave for 1 to 2 minutes and refresh the toppings as you like.We’d serve this hearty casserole with something light. A cucumber salad would be refreshing, like ourCucumber & Avocado Salad, or you could pair it with ourOrange & Avocado Saladwith a refreshing cilantro-lime vinaigrette dressing.
Frequently Asked Questions
Place leftovers in an airtight container, or split it up into several containers if you’re meal-prepping. Refrigerate for up to 4 days. You can easily warm it in the microwave for 1 to 2 minutes and refresh the toppings as you like.
We’d serve this hearty casserole with something light. A cucumber salad would be refreshing, like ourCucumber & Avocado Salad, or you could pair it with ourOrange & Avocado Saladwith a refreshing cilantro-lime vinaigrette dressing.
EatingWell.com, November 2024
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Sarah Pflugradt, Ph.D., RDN, CSCS
andLinda Frahm
Linda Frahm
