{One Skillet} Taco Pasta With Vegetables

A delicious and easy pasta dish with all the flavors of a taco made all in one pan.

Ingredients:

• 1 1/b ground turkey or beef
• 1 medium onion, diced
• 2 cloves of garlic, minced
• 1 tablespoon of olive oil
• 1 cup corn kernels, frozen or canned
• 1 red bell pepper, cored, seeded and diced
• 1 medium zucchini, diced
• 2 cups baby spinach, chopped
• ½ cup canned black beans, drained and rinsed
• 1 (14 ounce) can diced tomatoes, undrained
• 1 cup of tomato sauce or salsa
• 2 cups of low sodium chicken broth
• 2½ cups medium pasta shells (I used gluten free rotini)
• 1 jalapeno, seeded and diced
• 2 teaspoons of chili powder
• ½ teaspoon of paprika
• 2 teaspoons of cumin
• Salt and black pepper to taste
• 2 cups of shredded colby-jack or cheddar cheese

Directions:

• In a large skillet over medium heat, saute onion and garlic in olive oil over medium heat, for 1 or 2 minutes until fragrant. 
• Add bell pepper and cook for another minute. 
• Add ground meat to skillet and cook until brown, about 4-5 minutes, breaking up the meat as it cooks.
• Season with salt and black pepper, to taste. 
• Drain any excess fat.
• Add entire can of crushed tomatoes (undrained), tomato sauce, chicken broth, dried pasta, seasonings, and corn.
• Bring to a simmer, cover and reduce heat to low.
• Cook for 12 minutes, stirring gently every few minutes so the pasta doesn't stick.
• Stir in chopped spinach and zucchini and replace lid and allow to cook for an addition 4-5 minutes until pasta is tender. 
• Season additionally, as needed.
• Once pasta is tender, remove from heat and stir in one cup of cheese.
• Top with additional cheese as desired and replace lid to let cheese melt.
• Once cheese has melted, top with optional toppings listed or with any other toppings of your choice.

Optional Toppings:

• diced avocado
• green onions
• fresh chopped cilantro
• black olives
• sour cream