Updated: Apr 22, 2021
This pasta dish is so simple to make, and it takes you almost no time. I love using multi-colored bell peppers to make this dish bright and colorful and I use ground turkey for a leaner protein option. Feel free to use dairy free cheese like I do, and the regular pasta can be substituted for gluten free. This is a very easily modified dish and you can top or add in anything you would like to make it your own.
Start with your peppers. Wash then dice your peppers into small pieces about the size of your noodles. I like to use multiple different colored peppers to brighten this dish, but feel free to use just one pepper for this recipe.
To make the sauce, all you need is canned tomato sauce, taco seasoning and cheddar cheese. I use dairy free cheddar and two 8 ounce cans of regular tomato sauce. If you are making your pasta gluten free, make sure to use gluten free taco seasoning.
When everything is cooked, mix it all together in the warm pot on top of the warm burner to melt the cheese. Stir well then serve. Top with any toppings you would like, my favorite toppings are lettuce and crushed tortilla chips for a little crunch and more veggies.
1 lb elbow macaroni pasta
1 lb ground turkey or lean beef
16 ounces tomato sauce (I used two 8 ounce cans)
1/4 cup taco seasoning (separated 1 Tbsp for meat and 3 T for pasta)
1 cup cheddar cheese (I use dairy free)
1 1/2 cup diced bell pepper (about 1 to 1 1/2 bell peppers)
1 Tbsp oil to cook peppers
Crushed tortilla chips
Fresh lime juice
Start by dicing up your peppers. I like to use 1/4 of each color of pepper to brighten the dish up a little. However, you will only need about one to one and a half bell peppers total.
In a medium frying pan, at medium to medium-high heat, add your tablespoon of oil and diced peppers. Cook until browning and soft. Make sure to stir occasionally, they will take about 10 minutes to cook. Take off the heat and set aside.
Now cook up your ground meat on medium heat. When there is no pink left, add 1 tablespoon of your taco seasoning and stir to coat. When meat is cooked, take it off the heat and set aside.
While the meat is cooking, start your noodles and cook according to the directions.
When the pasta is done, drain the noodles and put them right back in the hot pan. Do not rinse your noodles, you need them hot. Set the pot back on the warm burner (it should be turned off). Add your 2 cans of tomato sauce, 1 cup of cheese, and the other 3 tablespoons of taco seasoning. Stir everything well and continue to stir for a couple minutes to melt the cheese.
Add the bell peppers and ground meat and stir well.
Serve topped with shredded lettuce, avocado, a squeeze of fresh lime or any other toppings you would like. Tastes great as is too!