Taco Pasta (Edit recipe)

115 recipes
|
167 followers

Growing up, when my mom made us tacos for dinner she would also make a side of noodles so we could make “taco pasta”. This is a more composed version of that food memory that hits all the flavors and textures I remember (and it's gluten free as always).

Share

Save

Original Recipe

PREP TIME

20 minutes

COOK TIME

50 minutes

INGREDIENTS

16

Serves: 12

Ingredients

12 oz Gluten-Free Macaroni Pasta
1 Tbsp Avocado Oil
1 Yellow Onion, small dice
1 lb Ground Chicken, or turkey (sub 80/20 ground beef if desired)
3.5 Tbsp Taco Seasoning, (see note) portioned into 2T, 1T, and .5T)
2 tsp Kosher Salt, divided
2 Tbsp Cilantro, rough chop
4 oz Green Chiles, Fire Roasted
3 Tbsp Butter, Unsalted
3 Tbsp Gluten-Free All Purpose Baking Flour - Bob's Red Mill
3 cups Milk, room temp to warm
8 oz Sharp Cheddar Cheese, divided into 6oz and 2oz
8 oz Monterey Jack Cheese, divided into 6oz and 2oz
15 oz Pinto Beans, strained
15 oz Canned Corn, strained
1 cup Corn Tortilla Chips, crushed

Get Recipe Ingredients

Buy Ingredients on the FoodSocial Market

Shop over 3500 products from unique and independent, creator-curated brands

Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Bring a pot of water to a rolling boil and season gratuitously with kosher salt. Cook your elbow macaroni for only 2-3 minutes (⅓ the cooking time of the box), strain, and reserve.
Preheat the oven to 375F.
Meat: Preheat a large skillet over medium heat. Add the avocado oil and lightly saute the diced onion.
Add the ground chicken (room temperature) and two tablespoons of your taco seasonings, and half the kosher salt.
Brown the chicken for a few minutes and then add the cilantro and green chiles.
Saute for two more minutes and then remove from the heat and reserve.
Cheese Sauce: In the same skillet, melt down the butter and add one tablespoon of the reserved taco seasonings to bloom the spices.
Whisk in the gluten free flour to make your roux.
After about two minutes, gradually add the milk whisking constantly until your bechamel sauce is formed.
Off the heat, fold in the cheddar and monterey jack until your cheese sauce is silky. Season with the remaining kosher salt.
Assembly: Add the cooked chicken into the cheese sauce along with the pinto beans and corn.
Allow everything to simmer for a few minutes together.
In whatever way is easiest/cleanest for you, combine everything with the reserved macaroni until harmoniously coated.
Transfer to a greased oven-safe baking dish.
In a bowl, combine the remaining cheese with crushed tortilla chips, and the final amount of taco seasonings.
Spread that topping all over the macaroni, spritz with cooking oil if desired, and bake at 375F for 25 minutes until.
Carefully remove from the oven and serve warm.

Notes

* Taco Seasoning Store-bought should work great here for ease, but if you need to make some at home in a pinch: Combine 1 Tbsp each cumin, chili powder, paprika, garlic powder, and onion powder, and 1 tsp cayenne if you want a spicy kick.

Add a Note

About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	549
Fat:	26 g
Carbohydrates:	53 g
Protein:	26 g
Cholesterol:	82 g
Sodium:	803 mg
Fiber:	5 g
Sugars:	6 g
Sugar Alcohol:	0 g
Calculated per serving.