healthy taco pasta

Healthy Taco Pasta

Enjoy the best of both worlds with Healthy Taco Pasta. Perfect for when you can’t decide, need something quick, or want a kid-friendly meal sure to fill bellies. Made with ground beef, select veggies, pasta, and more!

Prep: 10Cook: 30Total: 40 minutes
Yield 8 servings 1x


  • 4 cups dry pasta (I used brown rice fusilli)
  • 2 tbsp olive oil
  • 1/2 large white onion, diced.
  • 1 tsp garlic, minced
  • 1 small red pepper, diced.
  • 1 lb ground beef
  • 1 15oz can black beans, drained and rinsed
  • 1 15oz can corn, drained and rinsed
  • 1 packet of taco seasoning 
  • 1 15 oz can diced tomatoes (fire-roasted preferred)
  • 1 15oz can tomato sauce
  • 1 cup shredded cheddar cheese


  1. Preheat oven to 350F and grease 9×13 casserole dish.
  2. Cook your pasta according to package. Drain accordingly. Set aside.
  3. In a large pan or dutch oven over medium-high heat, add oil. Once hot, add onion and pepper. 
  4. After a few minutes when onions and peppers begin to soften, add garlic.
  5. One minute later, add ground beef. Cook until no longer pink, then drain everything in fine mesh strainer.
  6. Add back to pan and turn on low heat.
  7. Add black beans, corn and taco seasoning. Stir to combine, then add diced tomatoes and tomato sauce. 
  8. Let simmer for 5 minutes over low heat, then stir in cooked pasta.
  9. Pour into casserole dish and top with cheddar cheese. Bake in oven for 10 minutes at 350.
  10. Let cool for a few minutes before serving.
Author: Erin MorrisseyCategory: dinner, gluten-free, lunchMethod: stovetopCuisine: AmericanDiet: Gluten Free