PCOS Friendly One-Pot Taco Pasta

Total time35 min

Prep time10 min

Cook time25 min

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Ingredients

4 servings

1 lb ground beef (80/20)
Foster Farms® Fresh & Natural Cage Free Ground Chicken Breast PERDUE HARVESTLAND Organic Ground Chicken Perdue Harvestland Ground Chicken - 16 Oz Mary's Organic 93% Lean Ground Chicken, 16 oz Nature's Promise All Natural Ground Chicken
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Chef's tip
Ground chicken is often leaner than ground beef and can dry out more quickly. When browning it, add a little oil if needed and keep the pan juices unless the recipe says to drain them. Cook just until it reaches 165°F (74°C).
1 medium yellow onion, diced
1 medium green bell pepper, diced
3 cloves garlic, minced
2 tbsp taco seasoning
1 can (14.5 oz) diced tomatoes, with juices
1 can (10 oz) diced tomatoes with green chiles
2 cups low-sodium chicken broth
8 oz rotini or penne pasta
1 can (15 oz) black beans, drained and rinsed
1 cup shredded cheddar cheese
salt and pepper, to taste

For serving

sour cream, for serving (optional)
fresh cilantro, chopped, for serving (optional)
sliced jalapeño, for serving (optional)

Instructions

1
Heat a large pot or Dutch oven over medium-high heat. Add the ground beef and cook, breaking it up with a wooden spoon, until browned and no pink remains, about 6–8 minutes, reaching an internal temperature of 160°F (71°C). Drain off excess fat using a colander, then return the beef to the pot.
2
Reduce the heat to medium. Add the onion and bell pepper to the pot and cook, stirring occasionally, until softened and the onion is translucent, about 4–5 minutes.

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