Protein Packed Taco Pasta

Name: Protein Packed Taco Pasta
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Ingredients: 15.5 oz beans (charro, black, pinto, cannellini ); 10 oz Mexican Style Lime and Cilantro Rotel (or regular Rotel); 2 cups broth (beef, chicken or vegetable); 1 oz taco seasoning (regular or low-sodium); 12 oz frozen fajita vegetable blend; 8 oz chickpea pasta shells; 1 lb cooked ground beef; Optional Toppings: sour cream, shredded cheddar or a Mexican cheese blend, tortilla chips, cilantro, lime, avocado

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This flavorful pasta is loaded with protein and deliciousness! Rich in nutrients and less than 20 minutes to prepare, it’s an excellent go-to quick meal!

I’ll be to be honest, this dinner was a surprise win! As I was preparing meals ahead of time for a trip out of town, I was in need of one more dish my family could have for dinner. I scoured the pantry and fridge for what I already had on hand, and boom, this dish was the end result.

In the freezer, I had 1 pound of cooked ground beef that was extra from last week. I knew it could be used as a base to an Italian dish or a soup. I moseyed over into the pantry where the first thing I saw was a can of beans and taco seasoning. The rest quickly fell into place from there.

Here are 5 reasons I know you’re going to LOVE this taco pasta soup:

It takes less than 20 minutes to make it from start to finish.
You can make it from items you can keep stocked in your kitchen.
It’s made in 1 pot, so easy cleanup!
The whole meal costs less than $20 (*where I live).
It’s low in calories and loaded with protein and fiber!

This soup is definitely worth trying. You can switch up the protein for rotisserie chicken, canned chicken, or ground turkey or chicken. You can also get creative with the spices and types of beans you choose. Bonus, it heats up super well as leftovers for lunch! Taco pasta soup might just end up in your weekly rotation too.

Table of Contents

What You’ll Need

Canned Beans
Rotel
Broth
Taco Seasoning
Frozen Fajita Veggies
Chickpea Pasta Shells
Optional: A Cooked Protein and Toppings

Ingredients displayed for taco pasta soup

Tools You’ll Need

Medium Skillet or Pot

How to Make Taco Pasta

Combine the beans, Rotel, broth, taco seasoning, fajita veggies, and pasta in a medium skillet or pot. Bring to a boil and cook until the pasta is al dente.

Combining ingredients and cooking pasta in a pot

Once the pasta is cooked through, if desired, fold in a cooked protein. Ladle and garnish with your favorite toppings.

Substitutions and Additions

The taco pasta is delicious by itself, but some excellent toppers include (not limited to):

Sour Cream
Shredded Cheese
Cotija Crumbles
Cilantro
Lime
Tortilla Strips
Diced Avocado
Avocado Crema
Fresh Corn Salsa

FAQ

Can I substitute other kinds of pasta?

You can substitute any pasta for the chickpea pasta. Regular, edamame, gluten-free, and other vegetable-based pasta can work. Here’s a quick nutrient comparison of regular shell pasta versus chickpea pasta: 2oz Regular Shells: 200 calories, 1g fat, 42g carbs, 3g fiber, 7g protein
2oz Chickpea Shells: 190 calories, 3g fat, 35g carbs, 5g fiber, 11g protein

What if I want more of a soup consistency?

If the pasta you choose soaks up more liquid than desired OR if you’d like more of a soup-like texture or thinner consistency, add more broth at the end.

Can I make this vegetarian style or vegan?

If you’d like to opt for a meat-free version, simply omit the ground beef and use vegetable broth.

Can I use another protein?

As noted previously, the cooked ground beef can be substituted with cooked ground turkey or chicken, rotisserie chicken, or drained and flaked canned chicken

Do I have to use premade taco seasoning? I find seasoning packets are too high in salt.

I used a reduced-sodium taco seasoning, but a regular or homemade blend works just as well. Taste and adjust the seasonings to your liking.

What are Charro beans? What kind of beans work best in Taco Pasta?

Charro beans are just pinto beans stewed with onion, garlic, seasonings, and bacon. Pinto, black, or cannellini, any variety of beans you’d like will work.

Storage

Store in an air-tight container in the refrigerator for up to 4 days.
Store in an air-tight container in the freezer for up to 3 months. Thaw overnight before reheating.

More Recipes Like This

This is a picture of a brown bowl filled with soup. The soup has shell shaped pasta with tomatoes and ground beef.

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