You guys. I have been making variations of this taco pasta for MONTHS trying to find just the right way to do everything and I think I have finally done it! This one-pot taco pasta is gluten-free, high in protein, and high in fiber. It is SO filling and makes plenty of leftovers too! This taco pasta has quickly become one of my husband’s favorite meals!
We love pasta in this household (I mean who doesn’t right?!) but we don’t love the carbs and bloating that comes with it! I love that this pasta still leaves me feeling full for HOURS and helps me hit my macros! I mean look at these macros?! AMAZING for a bowl of pasta.
What makes this dish so balanced is the magic of chickpea pasta. What is chickpea pasta? Well, chickpea pasta is made from chickpeas (simple enough right?) which you might also know as garbanzo beans. You might recognize it as the main ingredient in hummus but here it is a completely different texture. Chickpeas are PACKED with protein which makes them an excellent candidate for pasta dishes. The real trick here is to not overcook the pasta. Chickpea pasta turns soggy FAST. If you know someone that says they hate this type of pasta, it was most likely overcooked! I repeat. Do not. Ever. Overcook. Chickpea. Pasta.
The first chickpea pasta I saw that was easily accessible was made by a company called Banza. They make all sorts of different shaped pasta – all from chickpeas! There are more and more mainstream brands coming out with their own variation of chickpea pasta, but I love the Banza pasta and haven’t tried any of the other brands so I can’t speak to them quite yet.
This protein-packed taco pasta is for sure going to be a favorite for years to come. I love love love that this uses only one pot and takes very little prep work. It cooks super fast and can be completely done in 30 minutes! And did I mention only ONE pot to clean after?!
Contents
A couple of recommendations for the best taco pasta
- Do not let chickpea pasta overcook. I start checking it at 7 minutes, but I usually let it go for the full 9. If chickpea pasta is overcooked it gets soggy real quick which none of us want!
- If you want to use a different type of pasta, that’s fine! Just adjust the “simmer” time to the cooking time listed on the package instructions for boiling. Keep in mind using non-chickpea pasta will change the macros drastically!
- I LOVE using Trader Joe’s taco seasoning on this, which if you haven’t had it…it is INTENSE. If you are using a milder seasoning, I suggest adding salt.
One-Pot Protein-Packed Taco Pasta
Equipment
- 6 quart pot
- lid
Ingredients
- 1 lb ground beef
- ½ medium purple onion – diced
- 8 oz rotini chickpea pasta we use Banza
- 15 oz (1 can) diced tomatoes
- 15 oz (1 can) corn – drained
- 15 oz (1 can) black beans – drained and rinsed
- 4.5 oz (1 can) diced green chiles
- 1 packet taco seasoning
- 3 cups water
- 1.5-2 cups shredded cheese – taco or mexican blend works great
- salt as needed
Instructions
- Heat 6qt stockpot on stove on medium-high heat
- Add beef and onions. Cook until browned
- Drain beef if necessary – only if you beef was greater than 10% fat
- Add in pasta, diced tomatoes, corn, black beans, green chiles, taco seasoning, and water. Salt to taste.
- Stir to combine. Make sure pasta is completely covered by liquid.
- Bring to boil.
- Reduce heat to low and let simmer for 7-9 minutes. Until pasta is fully cooked. There will still be a small amount of liquid in pasta.
- Remove from heat.
- Mix in shredded cheese slowly until melted.
- Garnish with more cheese if desired.
- Enjoy!