One-Skillet Taco Pasta

Sure, traditional pasta is great. But have you tried taco pasta? This easy recipe takes all of the things you love about tacos-seasonings, spice, and yes, cheese—and converts them into a pasta format. Thanks to black beans and ground beef, this taco pasta recipe boasts 19 grams of protein, all for under 400 calories. And with the beans, whole-grain pasta, and veggies, you'll get a whopping 17 grams of fiber per serving, too. Filling, nutritious, and delicious, this is one unexpected recipe you'll want to keep in your back pocket.

Ingredients:

• 6 oz dried whole-grain medium shells or rotini pasta
• 12 oz lean ground beef
• 1 small yellow or orange bell pepper, chopped
• 1/2 cup chopped poblano pepper or 2 to 3 Tbsp finely chopped jalapeño pepper
• 1/2 cup chopped onion
• 1 15-oz can of reduced-sodium black beans, rinsed and drained
• 1 14.5-oz can of fire-roasted diced tomatoes, undrained
• 1 8-oz can tomato sauce
• 3 cloves garlic, minced
• 1 tsp paprika
• 1/2 tsp ground cumin
• 1 avocado, halved, pitted, peeled, and chopped
• 1/2 cup crumbled cotija cheese or shredded Mexican blend cheeses
• 1/3 cup plain Greek yogurt
• 1/4 cup chopped fresh cilantro

Instructions:

• In a 12-inch skillet, cook pasta according to package directions. Drain; set aside. In the same skillet, cook beef, bell pepper, poblano, and onion over medium heat until meat is browned and vegetables are tender, stirring to break up meat as it cooks. Drain off fat.
• Add beans, tomatoes, tomato sauce, garlic, paprika, and cumin to the meat mixture in the skillet. Cook and stir until just boiling. Stir in pasta. Heat through.
• To serve, divide the pasta mixture among four serving plates. Top with avocado, cheese, yogurt, and cilantro.