If you’re in need of a meal prep recipe, this taco pasta bake might be your new go to. It’s super simple to make, loaded with cheesy taco flavor, and has fantastic macros for a pasta recipe.
One serving of this taco pasta bake has 24 grams of protein with only 28 grams of carbs and 250 calories. The recipe makes nine servings, so you could feed the entire family for a few days or double up on servings and have a 500-calorie, protein-packed meal for four days. Needless to say, this is nacho average taco pasta bake.
K, I don’t think we need to taco bout it anymore. Let’s get down to business.
How to Make This Taco Pasta Bake
Like most of my recipes, this is another ultra simple recipe. You’ll need seven ingredients total, but two are seasonings and two are canned. Other than cooking some pasta and ground beef or meat of your choice, this taco pasta bake is pure assembly.
I’ll quickly run through the ingredients you might have questions about modifying.
Pasta
I used Banza Shells which are made from chickpeas. They’re much higher in protein and lower in carbs than traditional pasta. If you’ve never tried any of the chickpea or lentil pastas, this is the recipe to start with since the blend of textures more than accommodates for the difference.
You could use another brand of “protein pasta” like the Barilla Protein+ I used in my Italian Sausage and Veggie Pasta Bake.
Or if you’d rather go with a regular pasta or save some time, you could use something like the Barilla Ready Pasta I used in my Garlic Parmesan Chicken Pasta or frozen cauliflower gnocchi in my Italian ground turkey soup. You can pop it in the microwave for 60 seconds and be ready to roll.
Obviously switching from the Banza pasta to a traditional pasta will increase the carbs and slightly decrease the protein, that might not be a problem for your nutrition protocol. If you have the carbs, I say go for it!
Another pasta alternative might be chopped corn tortillas. My ground chicken taco casserole and beef enchilada casserole recipes fold in six chopped corn tortillas before topping with cheese. It’s pretty great!
Taco and Ranch Seasoning
I used a packet of taco seasoning to keep things simple. If you’d like to reduce the sodium a bit or use your own spice mixture, I’d highly recommend the spices from my low fat nachos.
And if you don’t have any ranch seasoning on hand, you could use a bit of garlic powder, onion powder, parsley, dill, and powdered buttermilk.
Cheese
While I wouldn’t recommend going all the way fat free with the cheese, you could certainly use less cheese than the recipe calls for to reduce the calories. I was able to fully coat the taco pasta bake with about 3/4 cup cheese and decided to make it extra cheesy with another 1/2 cup.
If you stopped at 3/4 cup, you’d save about 20 calories per serving. Doesn’t seem like much when I put it that way. Cheese it up.
Update 10/2019: If you want to seriously up the cheese game, you could incorporate queso into the mix like in my chicken fajita pasta bake recipe!
Okay, the full recipe is below. When you make this taco pasta bake, I’d love to see it. Snap a pic and tag me on Instagram @mason_woodruff or join my free Facebook group and share it with the proton party!
Easy Taco Pasta Bake
Ingredients
- 1 lb 96/4 Ground Beef
- 1 packet Taco Seasoning
- 1 packet Ranch Dip Mix
- 10 oz can RO-TEL, or diced tomatoes with green chiles
- 15 oz can Pinto Beans, undrained
- 1 box, 8oz Banza Pasta Shells, or Barilla Ready Pasta to save time
- 1 1/4 C (140g Reduced Fat Mexican Cheese Blend
Instructions
- Preheat an oven to 400F.
- Cook the pasta as directed unless you’re using something like Ready Pasta.
- In a large skillet, brown the ground beef over medium high heat. Cook until no pink remains.
- Reduce the heat to low before adding the taco and ranch seasoning, RO-TEL, and pinto beans to the beef. (If you’d like a thicker pasta, drain the beans.) Stir well.
- Once the pasta is cooked, drain the water and add the pasta to the taco mixture.
- Mix everything together before adding the mixture to an 8×8 baking dish or comparable dish. Top with shredded cheese and bake for 15-20 minutes. (Keep an eye on the cheese to avoid burning.)
Notes
- 1 serving has 6 Smart Points.
I make alot of your recipes, they are very easy to follow and make at home. This is my husbands favorite so far! He literally told me he could eat this every night! Thanks for the awesome recipes!
This is amazing! Stronger U FB page led me to your site and this is the first recipe I tried. My 8-year old kept going back for more and nobody needs to tell him it wasn’t REAL pasta. Directions were simple and didn’t take too much time to prep. I loved that it didn’t require protein powder. Look forward to trying more of your recipes! (I don’t usually comment on blogs, but that is how much I LOVED it).
This is amazing! Stronger U FB page led me to your site and this is the first recipe I tried. My 8-year old kept going back for more and nobody needs to tell him it wasn’t REAL pasta. Directions were simple and didn’t take too much time to prep. I loved that it didn’t require protein powder. Look forward to trying more of your recipes! (I don’t usually comment on blogs, but that is how much I LOVED it).
This combines two of my favorite foods (Mexican and Pasta) without making me work very hard for it! This recipe is so easy and delicious!! My fiancé hates cooking and loves making this recipe because of its simplicity!
Last week I tried this one for the first time and it quite possibly was the easiest pasta meal ever just combine all the ingredients and bake! Doesn’t get better than that! Makes a huge batch and is great reheated for meal prep. I added avocado on top and it was perfection!
Made this 2 different X. However last night I made it and put a little twist on it so it was more like a TACO LASAGNA BAKE. I used some lasagna noodles that have been sitting in the pantry instead and layered the mixture. Also I used Trader Joes Non Fat REFRIED BEANS in the mix and cooked 1/2 an onion with the beef. . So hearty so good 🙂
This is absolutely delicious! I made this weekly for my wife and I for a solid two months straight and never got tired of it. I substituted the shells for Red Lentil Rotini Pasta and it’s perfect!
One of my favorite recipes! So quick and easy. I usually add about a 1/4 cup of taco sauce to the mix too!
This combines two of my favorite foods (Mexican and Pasta) without making me work very hard for it! This recipe is so easy and delicious!! My fiancé hates cooking and loves making this recipe because of its simplicity!
Of all the recipes I’ve made of Mason’s, this is the one that all my non-macro/non-dieting/non-food conscious friends LOVE to make & eat. I had so many people ask me for the recipe and tag me in their creations. No joke it’s amazing and the leftovers are almost better somehow?? I’ve made mine as Mason listed, also made it a couple times with ground turkey and black beans and it was just as good. Usually I throw in a couple avocado slices and it’s good to go. Now if only margaritas were healthy am I right