Description
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!
Ingredients
Scale
- 3 jalapenos, seeded and diced
- 1 cup white onion, diced
- 1– 14.5 ounce can diced tomatoes, drained
- 2 cups of shredded Mexican Blend or Cheddar cheese, divided
- 1 lb lean ground beef or ground chuck
- 1.5 oz taco seasoning
- 1– 8 ounce pack of Banza Chickpea Noodle Shells (or your favorite Chickpea Noodle Shells)
- 1 tablespoon of olive oil
Instructions
- Preheat the oven to 350 degrees.
- Cook the noodles al dente according to package directions. For Banza shells, this should take about 9 minutes. Drain, rinse, and set aside.
- In a skillet or ovenproof skillet, heat 1 tablespoon of olive oil over medium high heat.
- Add the jalapenos and onions and cook until they are soft. About 4-5 minutes
- Add the ground beef with veggies, mix, and cook the meat through.
- Once the beef is cooked, add the taco seasoning and mix.
- Then add the tomatoes, 1 cup of cheese, and the noodles. Turn off the heat. Mix together. The cheese doesn’t have to be fully melted since its also going in the oven.
- Put the mixture into a baking dish (unless you’re using an oven proof skillet) and top with the remaining cup of cheese.
- Bake in the oven for 15-20 minutes or until the cheese is bubbling and starting to brown.
Notes
- Serves 4
- Garnish with cilantro if desired
- Category: Pasta
- Cuisine: Mexican American
Keywords: Taco Pasta Bake with Chickpea Noodles