Description
This comforting Loaded Taco Pasta Bake combines the flavors of tacos with pasta for a delicious and easy meal.
Ingredients
Scale
- 12 oz pasta (penne or rotini)
- 1 lb ground beef
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 packet (1 oz) taco seasoning
- 1 cup salsa
- 1 can (10 oz) diced tomatoes with green chilies, drained
- 4 oz cream cheese, softened
- ½ cup sour cream
- 2 cups shredded cheddar cheese
- 1 cup shredded mozzarella cheese
- ½ cup corn kernels (fresh, canned, or frozen)
- ½ cup black beans, drained and rinsed
- Salt, to taste
- Fresh cilantro, chopped (optional)
- Sliced green onions (optional)
Instructions
- Cook the pasta by bringing a large pot of salted water to a boil. Cook the pasta until just al dente. You want it slightly firm since it will continue cooking in the oven. Drain and set aside.
- Brown the beef in a large skillet over medium heat, cooking the ground beef and diced onion together. Stir frequently until the beef is browned and the onions are soft and fragrant. Add the garlic and cook for another 30 seconds.
- Add the taco seasoning and stir well. Pour in the salsa and diced tomatoes with green chilies. Let everything simmer for about 5 minutes.
- Stir in the cream cheese and sour cream until smooth and fully combined.
- In a large mixing bowl, combine the cooked pasta, taco meat mixture, corn, black beans, and half of the shredded cheddar and mozzarella. Stir until evenly coated.
- Transfer the mixture into a greased 9×13-inch baking dish. Sprinkle the remaining cheese evenly over the top.
- Bake at 375°F (190°C) for 20–25 minutes, or until the cheese is melted and bubbly. Broil for the last 2–3 minutes for a slightly golden top, if desired.
- Let it rest for 5 minutes before serving. Top with fresh cilantro and green onions for a pop of color and freshness.
Notes
- This dish can be made ahead of time and refrigerated before baking.
- Customize with your favorite taco toppings.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup
- Calories: 450
- Sugar: 5g
- Sodium: 800mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 4g
- Protein: 25g
- Cholesterol: 80mg