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Beef Taco Pasta

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Beef Taco Pasta

Course: Dinner, Lunch
Cuisine: American, Mexican
Keyword: beef, gluten-free, grain-free, pasta
Calorie: 300-400, Under 350, Under 400, Under 450, Under 500
Protein: 21-30g, Over 20g, Over 25g
Servings: 4
Calories: 339kcal


  • 8 ozs Chickpea Pasta (dry, uncooked)
  • 1 lb Extra Lean Ground Beef
  • 1 Red Bell Pepper (medium, seeds removed, diced)
  • 2 tbsps Taco Seasoning
  • 3/4 cup Water
  • 1 cup Salsa
  • 2 1/2 ozs Cheddar Cheese (shredded)


  • Cook the pasta according to package directions.
  • Heat a pan over medium-high heat. Add the beef and bell pepper. Stir for eight to 10 minutes or until the beef is cooked through. Drain any excess fat.
  • Add the taco seasoning and water, cooking until most of the water is gone.
  • Stir in the pasta, salsa, and cheese. Divide into bowls and enjoy!


  • Leftovers

    Refrigerate in an airtight container for up to three days.
  • Serving Size

    One serving equals approximately two cups of pasta.
  • More Flavor

    Use broth instead of water.
  • Additional Toppings

    Crushed tortilla chips, sliced jalapeno, cilantro, chopped lettuce, plain yogurt, or avocado.
  • Make it Vegan

    Use extra firm tofu instead of ground beef. Use vegan cheese instead of cheddar.


Calories: 339kcal | Carbohydrates: 15g | Protein: 30g | Fat: 18g | Cholesterol: 91mg | Sodium: 1037mg | Fiber: 3g | Sugar: 5g | Vitamin A: 1467IU | Vitamin C: 39mg | Calcium: 184mg | Iron: 4mg

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