Gluten Free Taco Pasta
Gluten-free taco pasta is a delicious and easy one-pan meal that combines bold Tex-Mex flavors with gluten-free pasta for a satisfying, allergy-friendly dinner. Packed with seasoned ground beef, soft noodles, and creamy cheese, this gluten-free recipe is perfect for busy weeknights and meal prep.
Equipment
Ingredients
- 1 lb ground beef (lean, 90/10)
- 3 1/2 cups Banza Chickpea Shell Noodles
- 1 tsp onion powder
- 1 tsp garlic powder
- 1 1/2 tbsp taco seasoning
- 1 tsp salt
- 1/2 tsp pepper
- 14.5 oz beef broth
- 1 cup water
- 14.5 oz diced tomatoes drained
- 4 oz cream cheese
Instructions
- In a frying pan, cook ground beef until completely cooked through.
- When ground beef is cooked, add in seasonings, beef broth, water and shell noodles. Mix well.
- Cover and bring to a boil. Once the broth and water begin boiling, immediately reduce heat to medium low. Continue cooking for about 10 minutes until the noodles are soft and have absorbed most of the moisture.
- Drain diced tomatoes and set aside.
- When noodles are soft, add in diced tomatoes. Mix until just incorporated.
- Cut cream cheese into small squares and add to beef and noodles. Mix slowly until cream cheese has melted and is well incorporated.
- Serve and enjoy!
Notes
Here is the link to the gluten free pasta I use for this recipe.
Banza Chickpea Shell Pasta
Nutrition
Calories: 739kcalCarbohydrates: 82gProtein: 50gFat: 30gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gTrans Fat: 1gCholesterol: 73mgSodium: 958mgPotassium: 406mgFiber: 20gSugar: 15gVitamin A: 394IUVitamin C: 7mgCalcium: 158mgIron: 15mg
Tried this recipe?Let us know how it was!