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Cheesy Taco Pasta

Italian meets Mexican in this cheesy tasty taco inspired pasta dish. Pasta is a great cost effective way to bulk out meals for the family.

Serves 4, prep time 5 mins, cook time 25 mins

Cheesy Taco Pasta


  • 1 tbsp extra virgin olive oil
  • 1 red onion, diced
  • 1 red pepper, finely diced
  • 2 cloves garlic, crushed
  • 14 oz canned brown lentils, rinsed & drained
  • 1 small red chili, sliced  
  • 3 tbsp taco seasoning, reduced sodium
  • 2 cups water
  • 14 oz canned tomatoes, diced
  • 3 oz whole wheat pasta, any shape
  • 1 cup reduced-fat cheddar cheese, grated  
  • 1 cup plain corn chips, crushed
  • 1/4 cup reduced-fat Greek natural yogurt  
  • 2 tbsp fresh cilantro, chopped


  • Heat olive oil in a saucepan over a medium-high heat. Add onion and pepper and cook for 3-4 minutes or until soft.
  • Add the garlic, lentils, chili and taco seasoning. Stir to combine and cook for a couple of minutes. Add the water, canned tomato and pasta. Bring to a boil then reduce to a simmer, cover and cook for about 15 minutes or until the pasta is tender.
  • Stir through the grated cheese, until melted.
  • Divide taco pasta between four bowls and top each with some crushed corn chips, a dollop of yogurt and a sprinkle of cilantro to serve.
  • Store leftovers (without corn chips) in an airtight container in the fridge for 3-4 days or freeze for up to 2 months. Add corn chips when ready to re-serve.


Nutritional Information Per Serving

Energy 345 cals Protein 20g Fiber 10g Total Fat 12g Carbohydrates 34g Saturated Fat 4.7g Total Sugar 7.8g Free Sugar 0g

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