Cheesy Taco Pasta
Servings Prep Time
4 5mins
Cook Time
25mins
Servings Prep Time
4 5mins
Cook Time
25mins
Ingredients
  • 1tbsp extra virgin olive oil20 mls
  • 1 red onion, diced100 grams
  • 1 red capsicum, finely diced100 grams
  • 2cloves garlic crushed6 grams
  • 400grams tinned brown lentils, rinsed and drained
  • 1 small red chilli, sliced10 grams
  • 3tbsp taco seasoning, reduced salt12 grams
  • 2cups water500 mls
  • 400grams tinned tomatoes, diced
  • 100grams wholemeal pasta, any shape
  • 1cup reduced-fat cheddar cheese, grated120 grams
  • 1cup plain corn chips, crushed25 grams
  • 1/4cup reduced-fat Greek natural yoghurt65 grams
  • 2tbsp fresh coriander, chopped10 grams
Instructions
  1. Heat olive oil in a saucepan over medium-high heat. Add onion and capsicum and cook for 3-4 minutes or until soft.
  2. Add garlic, lentils, chilli and taco seasoning. Stir to combine and cook for a couple of minutes.
  3. Add the water, tinned tomato and pasta. Bring to the boil then reduce to a simmer, cover and cook for about 15 minutes or until the pasta is tender.
  4. Stir through the grated cheese, until melted.
  5. Divide taco pasta between four bowls and top each with some crushed corn chips, a dollop of yoghurt and a sprinkle of coriander to serve.
Recipe Notes

Recipe makes 4 serves at 345 calories per serve.

Print Recipe
Cheesy Taco Pasta
Course Main Dish
Cuisine Mexican
Prep Time 5 mins
Cook Time 25 mins
Servings
Ingredients
  • 1 tbsp extra virgin olive oil 20 mls
  • 1 red onion, diced 100 grams
  • 1 red capsicum, finely diced 100 grams
  • 2 cloves garlic crushed 6 grams
  • 400 grams tinned brown lentils, rinsed and drained
  • 1 small red chilli, sliced 10 grams
  • 3 tbsp taco seasoning, reduced salt 12 grams
  • 2 cups water 500 mls
  • 400 grams tinned tomatoes, diced
  • 100 grams wholemeal pasta, any shape
  • 1 cup reduced-fat cheddar cheese, grated 120 grams
  • 1 cup plain corn chips, crushed 25 grams
  • 1/4 cup reduced-fat Greek natural yoghurt 65 grams
  • 2 tbsp fresh coriander, chopped 10 grams
Course Main Dish
Cuisine Mexican
Prep Time 5 mins
Cook Time 25 mins
Servings
Ingredients
  • 1 tbsp extra virgin olive oil 20 mls
  • 1 red onion, diced 100 grams
  • 1 red capsicum, finely diced 100 grams
  • 2 cloves garlic crushed 6 grams
  • 400 grams tinned brown lentils, rinsed and drained
  • 1 small red chilli, sliced 10 grams
  • 3 tbsp taco seasoning, reduced salt 12 grams
  • 2 cups water 500 mls
  • 400 grams tinned tomatoes, diced
  • 100 grams wholemeal pasta, any shape
  • 1 cup reduced-fat cheddar cheese, grated 120 grams
  • 1 cup plain corn chips, crushed 25 grams
  • 1/4 cup reduced-fat Greek natural yoghurt 65 grams
  • 2 tbsp fresh coriander, chopped 10 grams
Instructions
  1. Heat olive oil in a saucepan over medium-high heat. Add onion and capsicum and cook for 3-4 minutes or until soft.
  2. Add garlic, lentils, chilli and taco seasoning. Stir to combine and cook for a couple of minutes.
  3. Add the water, tinned tomato and pasta. Bring to the boil then reduce to a simmer, cover and cook for about 15 minutes or until the pasta is tender.
  4. Stir through the grated cheese, until melted.
  5. Divide taco pasta between four bowls and top each with some crushed corn chips, a dollop of yoghurt and a sprinkle of coriander to serve.
Recipe Notes

Recipe makes 4 serves at 345 calories per serve.