Description
The BEST Taco Pasta Bake combines creamy cheese, taco-seasoned beef, and pasta, all baked to perfection with a crunchy topping of your favorite taco fillings, offering a deliciously comforting dish.
Ingredients
8 oz. pasta (shells or rotini work best)
1 lb. ground beef (or your preferred protein)
1 packet taco seasoning
1 can (14 oz.) diced tomatoes with green chilies
1 cup sour cream
1 cup shredded cheese (cheddar or a taco blend)
1 can (15 oz.) black beans (drained and rinsed)
1 cup corn (frozen or canned)
Chopped cilantro, avocado, sour cream (for topping)
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C) and prepare a 9×13-inch baking dish.
- Cook the Pasta: Cook the pasta according to package directions, drain, and set aside.
- Brown the Beef: Brown the ground beef in a skillet over medium heat. Drain any excess grease.
- Add Taco Seasoning and Veggies: Stir in taco seasoning, diced tomatoes, black beans, and corn. Cook until heated through.
- Combine with Pasta and Sour Cream: Stir in cooked pasta and sour cream, mixing until everything is coated.
- Assemble the Bake: Transfer the mixture to the prepared baking dish, spreading it evenly.
- Add Cheese and Bake: Top with shredded cheese and bake for 20 minutes, or until the cheese is melted and bubbly.
- Cool and Serve: Let the bake cool for a few minutes before serving with toppings like cilantro, avocado, and extra sour cream.
Notes
Substitute ground beef with turkey or chicken for a leaner option.
For a vegetarian version, skip the meat and add more veggies like bell peppers, zucchini, or mushrooms.
For extra cheesiness, mix in different types of cheese like Monterey Jack or Pepper Jack.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Baking
- Cuisine: Mexican-American
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 6g
- Sodium: 550mg
- Fat: 20g
- Saturated Fat: 9g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 5g
- Protein: 20g
- Cholesterol: 50mg
