Chickpea noodles get a Mexican inspired twist with flavors like jalapeño, white onion, and tomatoes in this Taco Pasta Bake. It’s quite literally one of my go to dishes because it’s so easy, feeds a crowd, and has massive flavor. This is one of those recipes you’ll want to keep on hand for busy weeknights AND dinner parties!

How This Taco Pasta Bake Came To Be

This dish was kind of a happy accident. That’s actually how most of the recipes that my husband loves come to fruition. It’s now a meal that I like to keep in our regular rotation, especially if we’re planning on having guests over.

When the Keto Diet started to take off a few years ago, I also jumped on the bandwagon. I’ve always hated “diets” because those that become popular for weight loss are also usually very restrictive. This is especially true for grain lovers like me who have tried Keto. I thought a diet where I could eat bacon could work, especially when I saw some of the results that people were seeing. But I could never ignore my love of bread and pastas, so naturally this phase of my life didn’t last long.

I also didn’t realize how quickly I was going to get bored with the food permitted on Keto. As a lover of all the carbs, I was trying to find a way to change up my meals so it didn’t feel like I was only eating meat and veggies all the time. Your standard tacos, whether traditional or the Americanized version, obviously are not part of the keto diet. But I still had some leftover seasoning packs and with my taco cravings in full force, I was determined to figure out a way I could use them.

The Banza chickpea shells sitting in cabinet turned out to be my saving grace. (#notsponsored) Since they’re made from chickpeas instead of regular flour, I thought they’d be my safest bet. Plus, they’re the only alternative noodle I’ve found that has a similar texture and flavor to regular pasta. In this taco pasta bake, you can’t even really tell the difference. I’ve made this for even the pickiest of eaters, and it’s always been a hit.

Can I Use Other Types of Noodles For This Taco Pasta Bake?

Absolutely! If I don’t have chickpea noodles on hand, I make this with regular or whole grain noodles. Don’t be afraid to experiment with different pastas like rigatoni, penne, or even lasagna noodles!

Tips For Cooking Chickpea Pasta

Before we get into how to make this taco pasta bake, I wanted to share my tips for cooking chickpea pasta.

1. Start With Buying Quality Chickpea Noodles

They all may seem the same, but as someone who would now consider themselves a connoisseur of chickpea noodles, I promise you they are not. I almost always use Banza chickpea noodles (in this recipe we’re using their shells). However, I’ve also used Barilla‘s version in the past and would say they are comparable.

Just so you know, this post is not sponsored by Banza (or Barilla) in any way. I just truly think they have a solid product and it’s one that I cook with at least once per week. As I mentioned above, I no longer follow the keto diet. For the last 2+ years I have practiced The Mediterranean Diet which allows whole grain noodles, but I still opt for my Banza chickpea noodles a lot of the time.

2. Salt The Water, Generously

This is a must for any chickpea noodles and if you forget to do so, you will notice a difference flavor wise. Before the water starts boiling, make sure to add a generous amount of salt to the water. Banza recommends that there should be enough salt in the water so that it tastes like the sea.

A pinch of salt like you may use for normal pasta will not cut it. You may feel like you’re putting A LOT of salt, but you’re still going to rinse these noodles when you’re done cooking. Thus, you won’t have super salty noodles like you might think, especially since chickpeas need salt.

3. Scoop The Foam Off The Top When Cooking & Keep An Eye On The Water

Keeping an eye on what’s cooking may seem like a no brainer, but in most cases you’re not going to be keeping a very close eye on boiling pasta water. While you don’t have to watch them like a hawk while they cook, you’re going to need to pay slightly more attention than you would with regular pasta.

Within the first few minutes of cooking, a foam will start to form on top of the water. This is normal. Simply scoop the foam off into a separate bowl or cup. It will build up quickly, and you may even need to turn down the stove temperature. Just don’t turn it down so low that it stops boiling. The foam will likely start to build up again at some point in the cooking process. This is why even after you first remove it, you’ll still want to keep a close eye on the water.

How To Make This Taco Pasta Bake

Another reason why I love this recipe so much is because it’s so low effort that if you have guests coming over, you’ll actually be able to enjoy their company. Pair this with some homemade margaritas (like my Black Margarita recipe) and you have yourself a party!

If you have an ovenproof skillet, I highly recommend using it for this for an easier clean up. I do not have one, so I’ll be doing things the old fashioned way. If you’re like me, you’ll just want to transfer everything to a baking dish before popping it in the oven.

I always start off by cooking the chickpea noodles first. But if you’re feeling adventurous, you can cook them simultaneously with the meat and veggies. In any case, make sure to rinse the chickpea noodles once fully cooked. You’ll want them to be cooked al dente since they’re going in the oven too. If you’re using Banza noodles, that should take about 9 minutes.

You’ll then want to heat olive oil in your skillet over medium heat. Once the oil shimmers, add your diced jalapeño and white onion. When the veggies are soft, add in your meat and once cooked through, stir in your taco seasoning. Once fully mixed, you’ll turn off the heat, and add in the remaining ingredients minus 1 cup of the cheese. Give it another stir and then toss everything in the baking dish (unless you’re using an overproof skillet). Top it off with the remaining cheese, and bake for 20 minutes. Pretty simple right?