This High-Protein Beef Burrito Pasta brings burrito-inspired flavor to a hearty one-pan meal prep. Lean ground beef, protein pasta, tomatoes, black beans, corn, taco seasoning and melted cheese create four filling portions built for busy weeks.
Why You’ll Love This Meal Prep
- Approximately 58–68 grams of protein per serving
- Four complete meal-prep portions
- Classic taco and burrito flavors in pasta form
- Protein pasta, beef and beans make it especially satisfying
- Easy to refrigerate, freeze and customize
Ingredients
Beef Burrito Pasta
- 1½ pounds 90–93% lean ground beef
- 12 ounces dry protein pasta, such as rotini, penne or elbows
- 1 small yellow onion, diced
- 3 garlic cloves, minced
- 1 can (15 ounces) black beans, drained and rinsed
- 1 cup corn, frozen or drained canned
- 1 can (14½ ounces) no-salt-added diced tomatoes
- 1 cup lower-sodium tomato sauce
- ½ cup lower-sodium beef broth or water
- 2 tablespoons taco seasoning, or to taste
- ½ teaspoon smoked paprika
- 1 cup shredded reduced-fat cheddar or Mexican-style cheese
- 1 teaspoon olive or avocado oil, if needed
Optional Toppings
- Plain Greek yogurt
- Fresh salsa or pico de gallo
- Sliced green onions
- Chopped cilantro
- Diced avocado
- Jalapeño slices or hot sauce
- Lime wedges
Instructions
- Cook the pasta: Boil the protein pasta according to the package directions until just al dente. Reserve ½ cup of pasta water, then drain.
- Brown the beef: Heat a large deep skillet over medium-high heat. Add oil only if needed, then cook the ground beef and onion for 7–9 minutes, breaking the beef into crumbles.
- Season: Once the beef reaches 160°F, drain excess fat if necessary. Stir in the garlic, taco seasoning and smoked paprika; cook for 30 seconds.
- Build the sauce: Add the diced tomatoes, tomato sauce and broth. Simmer for 3–5 minutes.
- Add beans and corn: Stir in the black beans and corn. Cook for 2–3 minutes until heated through.
- Combine: Fold in the cooked pasta. Add a splash of reserved pasta water if the mixture needs loosening.
- Finish with cheese: Stir in half the cheese, then sprinkle the remainder over the top. Cover for 2–3 minutes until melted.
- Portion: Divide evenly among four containers. Cool promptly before covering and keep cold toppings separate until serving.
Estimated Nutrition
Per serving: approximately 780–880 calories, 58–68 grams of protein, 82–98 grams of carbohydrates and 24–32 grams of fat.
Nutrition values are estimates and will vary according to the beef, protein pasta, beans, cheese, sauce, cooking oil, toppings and portion sizes used.
Storage and Reheating
- Refrigerator: Cool promptly and store covered for 3–4 days.
- Reheating: Add a tablespoon of water, cover loosely and heat until the center reaches 165°F. Stir halfway through.
- Freezer: Freeze cooled portions for up to 2–3 months. Thaw overnight in the refrigerator before reheating.
- Cold toppings: Store Greek yogurt, salsa, avocado, cilantro and lime separately.
Easy Variations
- Use lean ground turkey or chicken instead of beef.
- Choose chickpea, lentil or another high-protein pasta.
- Add diced bell peppers, zucchini or spinach.
- Use pinto beans instead of black beans.
- Select a salt-free taco seasoning and no-salt-added tomatoes for greater sodium control.
- Add chipotle powder or jalapeño for smoky heat.
- Reduce the pasta slightly and add extra beans or vegetables for a different balance.
Food-Safety Notes
Cook ground beef to a minimum internal temperature of 160°F. Refrigerate the finished pasta within two hours, store cold toppings separately and reheat prepared portions to 165°F.
Frequently Asked Questions
What type of protein pasta works best?
Short shapes such as rotini, penne and elbows hold the beef and sauce well. Follow the package directions carefully because chickpea, lentil and wheat-based protein pastas can have different cooking times.
How do I keep the pasta from becoming soft?
Cook it only until al dente, drain it promptly and avoid simmering it in the sauce for too long. A slightly firm texture holds up better during reheating.
Can I make this less spicy?
Yes. Use a mild taco seasoning, omit jalapeño and hot sauce and serve spicy toppings separately.
Can I add Greek yogurt before storing?
It is better to keep Greek yogurt in a separate container and add it after reheating so it stays cool and creamy.
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