What do you get when you marry my two favorite foods? You get this HEALTHY TACO PASTA, because I am obsessed with both tacos and pasta. And once you try this recipe, I'm pretty sure you will be obsessed, too! My favorite part about this meal is how quickly it comes together - it's on your table in under 30 minutes. And while it might be tempting to purchase a pre-made taco seasoning blend, I can assure you that using my special spice combo is going to yield a much tastier result! Try it, you will thank me.
- 1 12 Ounce Package of Pasta
- 1 tbsp Avocado Oil or Olive Oil
- 1 Small Onion, Roughly Chopped
- 1 pound Ground Beef
- 3 Cloves Garlic, Mashed
- 1 can (15 ounce) Tomato Sauce
- 1 4.3 ounce Container Plain Dairy-Free Yogurt (Or Regular Yogurt)
- 1 tsp Cumin
- 1 tsp Oregano
- 1 tsp Sea Salt
- 1 tsp Chili Powder
- 1/2 tsp Smoked Paprika
- pinch Cayenne Pepper
- 1/2 tsp Ground Black Pepper
- Mexican Blend Cheese
- Chives, Chopped
- Jalapeño, Chopped
- Sour Cream
Prepare pasta according to package instructions, drain and set aside when done.
While the pasta is cooking, add oil to a large pan on the stove over medium heat.
Add the chopped onions and ground beef, stirring for about two minutes, then add the mashed garlic and stir for another 30 seconds or so.
Continue stirring until the meat starts to brown.
Once the meat is cooked through, add the tomato sauce, yogurt, and all the seasonings, stirring until everything is mixed together well.
Turn the heat to low, and let it simmer, uncovered, for 10 minutes, so the flavors really soak in!
Add the cooked pasta to the skillet and toss well so that the pasta is coated in the taco-meat sauce.
Plate, add any toppings you’d like, and enjoy!
Did you make this recipe?
I’d love to see what you made - tag @kalejunkie
in your posts and I’ll re-share!