Taco Casserole With Noodles
Taco Pasta Casserole - an easy, healthy dinner idea made with bold taco flavors combined with a creamy sauce and pasta! The ground turkey, veggies, and just the right seasonings bring everything together so perfectly for this meal. It's simple and quick to make, too! You'll love this healthy and comforting casserole recipe.
Servings 6 Servings
Calories 513kcal
Equipment
Ingredients
- 10 ounces pasta of choice - gluten-free pasta, chickpea or lentil pasta, 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 package instructions, just until al denté since we’ll be baking it.
- Preheat the oven to 400 degrees F.
- Meanwhile, heat a large pot or Dutch oven over medium heat with the oil.
- Add the ground turkey and cook until lightly browned.
- Add in the diced peppers and onion.
- Saute for 5 minutes, then add in the garlic.
- Saute an additional 1 minute.
- Add in the taco seasoning, tomatoes and green chilies, tomato sauce, Greek yogurt, black beans and stir to combine.
- Once the pasta is cooked, add that in to the meat and vegetable mixture.
- If you are using a Dutch oven, you can leave it in the same pot or transfer it to a casserole dish and top it with the cheese.
- Bake for 20 minutes or until the cheese is melted and bubbly.
- Top the casserole with chopped cilantro, sliced jalapeños, and crushed tortilla chips. Enjoy!
Video
Notes
Gluten-free: Swap the pasta for your favorite gluten-free pasta.
Vegetarian: Swap the ground turkey for tofu, or simply leave it out.
Spicy Level: Adjust the level of spicy in the taco casserole recipe with your taco seasoning and Rotel! I used mild versions, but spicy is great, too.
Storing: Allow the casserole to cool completely, transfer it to an airtight container or cover it tightly. Store it in the refrigerator for 3-5 days or in the freezer for 1-2 months. Add 1 Tablespoon of water before reheating it in the microwave to add moisture!
Nutrition
Serving: 2Cups | Calories: 513kcal | Carbohydrates: 61g | Protein: 37g | Fat: 15g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 0.01g | Cholesterol: 70mg | Sodium: 806mg | Potassium: 1068mg | Fiber: 9g | Sugar: 10g | Vitamin A: 1887IU | Vitamin C: 61mg | Calcium: 288mg | Iron: 5mg