Healthy Taco Pasta

• servings: 4 servings
• active time: 7 minutes
• total time: 27 minutes

Ingredients

1 Tablespoon Avocado Oil

1 Pound Lean Ground Beef

6-7 Mini Peppers (Chopped)

8 Ounce Package Baby Bella Mushrooms (Chopped)

1 Packet Taco Seasoning Packet (I used Siete Brand- Mild)

1 15-17 Ounce Canned or Packaged Organic Tomato Sauce

1 Package (8 Ounce) Chickpea Pasta Shells

4 Cups Spinach

Directions

Prepare your vegetables according to the descriptions above (chop your mini peppers and mushrooms).

Add 1 tbs of avocado oil to a pan on medium heat.

Add your ground beef and use a meat masher to break apart the meat.

Add in half of your taco seasoning and stir until seasonings are well distributed. Cook until your ground beef reaches an internal temperature of 160 F and there is no visible pink in the meat.

Add in your chopped mini peppers and mushrooms and then the remainder packet of taco seasoning. Cook for 3-5 minutes more until your vegetables begin to soften.

While your vegetables are cooking, prepare your pasta according to the instructions on the packaging. Rinse and drain.

Once your vegetables appear to be cooked through, lower your heat and then add in your tomato sauce.

Add your pasta into your cooked beef mixture. Stir until combined and then add in your spinach. stir until the spinach is combined and begins to wilt. Serve and enjoy!

Hint: if you're really in a time crunch, skip the added peppers and mushrooms and double the amount of spinach added so that you don't have to do any chopping. Alternatively, use a veggie chopper to save some time!

Nutrition

• Calories: 423 kcal
• Total Fat: 12 g
• Saturated Fat: 3 g
• Unsaturated Fat: 6 g
• Trans Fat: 0.4 g
• Cholesterol: 70 mg
• Sodium: 831 mg
• Total Carbohydrate: 46 g
• Dietary Fiber: 9 g
• Total Sugars: 6 g
• Protein: 38 g