One-Pot Protein-Packed Taco Pasta
This is the simple, one-pot, protein-packed, gluten-free pasta you have been looking for. A weekly favorite in the Morgan household and a recipe you need to try ASAP!
Servings: 6
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!