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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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4.91 from 10 votes

Taco Pasta Recipe (One Pot, High Protein)

This Taco Pasta Recipe made with beef is loaded with protein and deliciousness! This cheesy pasta recipe takes less than 20 minutes to prepare and uses easy pantry ingredients like Rotel and taco seasoning. The chickpea shell pasta is my secret high protein ingredient.
Prep Time5 minutes
Cook Time10 minutes
Total Time15 minutes
Course: Main Course
Cuisine: American
Keyword: beef, chicken
Servings: 8 Servings
Calories: 221kcal

Ingredients
 

  • 15.5 ounce can beans charro, black, pinto, cannellini
  • 10 ounce can Mexican Style Lime and Cilantro Rotel or regular Rotel
  • 2 cups broth beef, chicken or vegetable
  • 1 ounce packet taco seasoning regular or low-sodium
  • 12 ounce bag frozen fajita vegetable blend
  • 8 ounces chickpea pasta shells
  • 1 pound cooked ground beef
  • Optional Toppings: sour cream, shredded cheddar or a Mexican cheese blend, tortilla chips, cilantro, lime, avocado

Instructions

  • In a large skillet on medium-high heat, combine beans, Rotel, broth, taco seasoning, fajita veggies and pasta.
  • Over medium-high heat, bring the mixture to a boil. Stirring occasionally, cook until the pasta is al dente, about 8-12 minutes. Cooking time will vary depending on pasta brand and variety chosen.
  • Once the pasta is cooked, If desired, fold in a cooked protein. Serve with desired toppings.

Video

Notes

One serving is 1 ½ cup taco pasta.
Tips: 
      • Switch up the protein: Try using ground chicken or turkey, or even shredded rotisserie chicken for a different flavor.
      • Make homemade taco seasoning: If you prefer a homemade taco seasoning, here is a substitute: 1 tbsp chili powder, ½ tbsp cumin, ½ tsp onion powder, ¼ tsp garlic powder, ¼ tsp red pepper flakes, ½ tsp oregano, ½ tsp salt, ½ tsp black pepper. 
      • Vegetarian Taco Pasta: Omit the beef, use vegetable stock as well, and add extra veggies like mushrooms and corn.
      • Bean Options: Any cooked bean works great in this beef taco pasta. You can use a can of black beans, pinto beans, charro beans, white beans, or even chickpeas.
      • Use high protein noodles: This is my secret trick in this recipe. I use chickpea noodles which adds an additional 10g of protein to each serving and no one knows!
      • Pasta Options: Any small pasta can work in this dish: shell pasta, corkscrew, mini rigatoni or corkscrew. Plant-based, edamame, gluten-free, or regular pasta work. Adjust the cook time per package directions for tender pasta (al dente).
    Storage: 
    For the Refrigerator: It's best to store this pasta in an airtight container in the fridge for up to four days.
    For the Freezer: I don't recommend freezing the pasta once the noodles have been added since it changes the texture. It's great to make the sauce ahead of time to freeze, then once you reheat the sauce add the noodles and cook to serve.
    To Reheat: If frozen, thaw the pasta or sauce overnight in the fridge, then reheat in a pot on the stove over medium heat until simmering and warm. If just refrigerated, heat in a pot for a couple of minutes over medium-low heat until warm or microwave for 2 minutes.
    Make Ahead: This recipe is great to make ahead, make the sauce by itself without any noodles. When ready to serve, reheat the sauce and add the noodles to cook everything together fresh. Serve hot.

    Nutrition

    Calories: 221kcal | Carbohydrates: 27g | Protein: 22g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Trans Fat: 0.2g | Cholesterol: 35mg | Sodium: 597mg | Potassium: 407mg | Fiber: 7g | Sugar: 9g | Vitamin A: 511IU | Vitamin C: 15mg | Calcium: 53mg | Iron: 5mg
    Tried this recipe?Mention @dinnerin321 or tag #dinnerin321!