Pregnancy Friendly One-Pot Taco Pasta
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →Ingredients
4 servings
- 1 lb ground beef (80/20)
- 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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!