Thursday, August 13, 2015

Cheesy Skillet Taco Pasta

Thi one skillet wonder meal has all the flavors of a taco. I am still loving these one pot/skillet/dish dinners. Garnish with your favorite taco/mexican condiments.

  • 1 tablespoon canola oil
  • 1 package Gardein Beefless Ground
  • 1 large onion, finely chopped
  • 1 green bell pepper, finely chopped
  • 1 (1-ounce) package taco seasoning
  • 1/2 teaspoon salt
  • 1 (16-ounce) jar medium salsa
  • 2 cups water
  • 2 cups uncooked rotini or elbow pasta
  • 1 1/4 cups Diaya Pepper Jack shreds
  • 3 tablespoons chopped fresh cilantro
 (Somehow I managed to delete the pic that has the ingredients laid out... duh!)

Heat the oil in a large deep skillet over medium-high heat. Add the beefless ground, onion, bell pepper, taco seasoning and salt. Cook, stirring frequently, until the vegetables are softened, about 6 minutes. 

Add the salsa, water and pasta; bring to a boil. 

Reduce the heat and simmer, covered, stirring frequently, until the pasta is tender, 7-9 minutes. 

Sprinkle evenly with the cheese. Cover and cook until the cheese is melted, about 1 minute. Serve sprinkled with the cilantro.

Garnish with avocado, pickles jalapeno  slices, etc.


  1. um this looks so good! I love taco dishes like these.

    1. Thanks for dropping by my kitchen. It was a yummy taco pasta dish. I hope you enjoy it if you try it.

  2. um this looks so good! I love taco dishes like these.

  3. Avocado seems like a perfect condiment for this dish!! MA