Taco Pasta Casserole
This taco pasta casserole is a delicious blend of cheesy goodness and hearty flavors, featuring ground turkey and black beans for a healthy twist on comfort food. Perfect for busy weeknights, this easy taco pasta bake is customizable, making it suitable for various dietary needs while delivering satisfying results.
Ingredients
- 10 ounces pasta (choose gluten-free, chickpea, lentil, or regular)
- 1 pound ground turkey
- 1 Tablespoon olive oil
- 1 medium red bell pepper, diced
- 1 medium green bell pepper, diced
- 1 cup diced red onion
- 1 Tablespoon minced garlic
- 1 1-ounce package taco seasoning
- 1 14.5-ounce can diced tomatoes & green chilies
- 1 15-ounce can tomato sauce
- 1/3 cup plain Greek yogurt
- 1 15-ounce can black beans, drained and rinsed
- 1 1/2 cups shredded cheddar cheese
Instructions
- Bring a large pot of salted water to a boil and cook the pasta according to the package instructions. Cook just until al denté since it will bake later.
- While the pasta cooks, preheat the oven to 400°F.
- Heat olive oil in a large skillet or Dutch oven over medium heat. Add ground turkey and cook until lightly browned, breaking it up with a spatula as it cooks.
- Stir in diced red and green bell peppers and onions. Sauté for about 5 minutes, or until softened. Add the garlic and cook for 1 more minute.
- Mix in taco seasoning, diced tomatoes & green chilies, tomato sauce, Greek yogurt, and black beans. Stir until everything is evenly combined.
- Drain the cooked pasta and gently fold it into the turkey and vegetable mixture until evenly coated.
- If using a Dutch oven, spread the mixture evenly and top with shredded cheddar cheese. Alternatively, transfer everything to a casserole dish before topping with cheese.
- Bake uncovered for 20 minutes, or until the cheese is melted and bubbly.
- Top with your favorite garnishes like chopped cilantro, sliced jalapeños, or crushed tortilla chips for a crunchy finish.