A flavorful, protein-packed twist on taco night—this Taco Pasta combines seasoned lean ground beef, hearty chickpea pasta, black beans, and fresh veggies tossed in salsa and lime. It’s quick, balanced, and works great warm or as a cold pasta salad.
Ingredients (Serves 4)
- 1 lb extra lean ground beef
- 2 tsp chili powder
- Sea salt & black pepper, to taste
- 4 oz chickpea pasta (dry)
- 1 ½ cups black beans, cooked and drained
- 1 large orange bell pepper, diced
- 2 stalks green onion, chopped
- 2 tbsp fresh cilantro, finely chopped
- ¾ cup salsa
- Juice of 1 large lime
Directions
- Cook the Pasta
Prepare the chickpea pasta according to package directions until al dente. Drain and set aside. - Cook the Beef
Heat a pan over medium heat. Add the ground beef, breaking it apart as it cooks.
Season with chili powder, salt, and pepper. Cook for 7–8 minutes, or until browned and fully cooked. - Combine Everything
In a large bowl, add:- Cooked pasta
- Ground beef
- Black beans
- Bell pepper
- Green onion
- Cilantro
- Salsa
- Lime juice
- Serve
Divide into bowls and enjoy warm or chilled.
Nutrition (Per Serving)
- Calories: 414
- Fat: 14g
- Carbohydrates: 39g
- Fiber: 12g
- Sugar: 5g
- Protein: 37g
