Description
A quick, creamy, and savory gluten-free dinner that combines ground meat, gluten-free pasta, salsa, and cheese for a comforting meal ready in under 30 minutes.
Ingredients
Scale
- 12 ounces (340 grams) gluten-free penne or rotini
- 1 pound (450 grams) ground turkey or beef (lean)
- 1 cup (240 ml) medium or mild salsa
- 1 cup (115 grams) shredded Mexican blend or cheddar cheese
- 1 can (15 ounces / 425 grams) black beans, rinsed and drained
- 2 tablespoons gluten-free taco seasoning
- Sliced avocado and fresh cilantro leaves for garnish
Instructions
- Bring a large pot of salted water to a boil. Add gluten-free pasta and cook according to package directions until al dente. Drain and set aside (do not rinse).
- While pasta cooks, heat a large skillet over medium-high heat. Add ground meat and break it up with a wooden spoon. Brown thoroughly, then drain excess grease if necessary.
- Reduce heat to medium. Sprinkle taco seasoning over the meat and stir for 1 minute. Pour in salsa and simmer for 2-3 minutes to thicken.
- Add the drained pasta and rinsed black beans to the skillet. Toss gently to combine.
- Turn off the heat. Sprinkle shredded cheese over the top. Cover with a lid for 1-2 minutes to melt, or stir in gently until creamy.
- Serve immediately, topped with sliced avocado, cilantro, and a squeeze of lime.
Notes
For best results, use sturdy gluten-free pasta like penne or rotini to prevent mushiness. Brown the meat well for flavor depth. If the dish is too dry, add a splash of pasta water or broth. Leftovers can be stored in the refrigerator for up to 4 days.
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Cuisine: Mexican-American
Nutrition
- Serving Size: 1 bowl
- Calories: 500
- Sugar: 6
- Sodium: 800
- Fat: 20
- Saturated Fat: 8
- Carbohydrates: 50
- Fiber: 8
- Protein: 30
Keywords: gluten-free, taco mac, quick dinner, comfort food, easy recipe, weeknight dinner, gluten-free pasta