Taco Pasta Bake

Ingredients:

• 8 oz Banza pasta (I used cavatappi, but any will work!)

• 1 lb ground meat (beef, turkey)

• Taco seasoning packet

• ½ Yellow onion, diced

• 1 green bell pepper, diced

• 1 pint of salsa (I used Curt’s Special Recipe Salsa)

• 1 T minced garlic

• 1 C Greek yogurt

• Fresh cilantro for garnish

• ¾ C shredded cheese

Directions:

1. Cook pasta al dente

2. Brown meat and add taco seasoning as directed on the packet you are using

3. Transfer pasta and meat to a large bowl and add in the remaining ingredients (minus the cilantro and cheese) and mix until well combined

4. Pour into a greased 9x13” pan and sprinkle shredded cheese on top

5. Bake at 375 F for 20 minutes

6. Serve warm, I love mine with a dollop of greek yogurt, sriracha, and cilantro!

Yield: 6

Author: Rachel Lavigne

Print

With ImageWithout Image

GF Taco Pasta Bake

This gluten-free Taco Pasta Bake is high in protein thanks to ground beef, chickpea noodles, and Greek yogurt. It is the perfect comforting dinner, and works great as meal prep! I love to top mine with an extra dollop of Greek yogurt, fresh cilantro, and hot sauce.

Ingredients

• 8 oz Banza pasta (I used cavatappi, but any will work!)
• 1 lb ground meat (beef, turkey)
• Taco seasoning packet
• ½ Yellow onion, diced
• 1 green bell pepper, diced
• 1 pint of salsa (I used Curt’s Special Recipe Salsa)
• 1 T minced garlic
• 1 C Greek yogurt
• Fresh cilantro for garnish
• ¾ C shredded cheese

Instructions

1. Cook pasta al dente
2. Brown meat and add taco seasoning as directed on the packet you are using
3. Transfer pasta and meat to a large bowl and add in the remaining ingredients (minus the cilantro and cheese) and mix until well combined
4. Pour into a greased 9x13” pan and sprinkle shredded cheese on top
5. Bake at 375 F for 20 minutes
6. Serve warm, I love mine with a dollop of greek yogurt, sriracha, and cilantro!