Dice the yellow onion into medium pieces, dice both bell peppers into 1/2-inch pieces, and mince the garlic cloves fresh. In a small bowl, combine the chili powder, cumin, oregano, smoked paprika, salt, and black pepper—this pre-mixed spice blend will ensure even distribution and prevent clumping when it hits the pan. Having everything prepped and ready allows you to work quickly once the chicken starts cooking, which is crucial for building layers of flavor.

Heat 1 tablespoon of olive oil in a large skillet over medium-high heat until shimmering. Add the ground chicken and cook for 5-6 minutes, breaking it apart with a spoon as it cooks until it's no longer pink. Add the diced onion and both bell peppers and continue cooking for another 2-3 minutes, stirring occasionally, until the vegetables begin to soften slightly. This step builds the foundation of the dish by rendering some fat from the chicken and developing color on the vegetables.

Add the minced garlic and the spice mixture from Step 1 to the skillet and cook for 30 seconds, stirring constantly, until fragrant. This short blooming time activates the spices and releases their essential oils into the fat, creating a much deeper and more complex flavor than if the spices were added later. You'll immediately notice the aroma intensify—that's exactly what you want.

Pour in the 16 oz of water, 1.25 cups of salsa, and 8 oz of tomato sauce, stirring well to combine and scrape up any browned bits stuck to the bottom of the pan. These liquid ingredients create the sauce base that will cook the pasta and carry all the flavors. Add the 1.5 cups of pasta directly to the skillet along with the black beans (drained and rinsed if canned), and stir everything together to distribute the pasta evenly.

Cover the skillet and reduce the heat to medium. Simmer for 12-15 minutes, stirring occasionally to prevent sticking and ensure even cooking. The pasta will absorb the liquid and soften while the flavors meld together. Around the 10-minute mark, check the pasta's tenderness—it should have a slight bite but be fully cooked. The sauce will reduce and thicken naturally as it simmers, coating the pasta beautifully.

Once the pasta is tender and most of the liquid has been absorbed, remove the skillet from heat. Stir in 5/8 cup (or half) of the cheddar cheese until fully melted and incorporated, which adds a creamy richness to the dish. Taste and adjust seasoning if needed. Divide the pasta into serving bowls and top each portion with the remaining cheddar cheese, which will melt slightly from the residual heat.

Serve the taco pasta hot while the cheese is still melting. Arrange the diced avocado, a dollop of Greek yogurt, fresh cilantro, sliced jalapeño, and lime wedges on the side or on top of each bowl, allowing diners to customize their bowl. I find Greek yogurt adds a wonderful creamy coolness that complements the spiced pasta beautifully, and the lime brightens everything up.