Description
Loaded Taco Pasta Bake is a cheesy, beefy casserole that combines the bold flavors of tacos with creamy pasta, topped with melted cheese.
Ingredients
- 12 ounce pasta (penne, rotini, or shells)
- 1 pound ground beef
- 1 small onion, diced
- 3 cloves garlic, minced
- 1 cup corn kernels (fresh, canned, or frozen)
- 1 can (15 ounce) black beans, drained and rinsed
- 1 can (14.5 ounce) diced tomatoes with green chilies
- 1 packet taco seasoning
- Salt and pepper, to taste
- 2 cup shredded Mexican blend cheese
- 1 cup salsa
- Fresh cilantro or green onions, chopped for garnish
Instructions
1. Preheat oven to 375°F. Grease a 9×13-inch baking dish.
2. Cook pasta in salted boiling water until al dente. Drain and set aside.
3. In a large skillet over medium heat, brown ground beef. Add diced onion and cook until softened. Stir in minced garlic and cook until fragrant. Drain excess fat if needed.
4. Sprinkle taco seasoning over the beef mixture. Add corn, black beans, diced tomatoes, and salsa. Stir to combine and let simmer for 5 minutes.
5. Add cooked pasta to the skillet and toss until well coated.
6. Transfer half of the mixture to the baking dish. Sprinkle half the cheese over the pasta. Layer remaining mixture on top and add rest of the cheese. Bake uncovered for 20–25 minutes until cheese is melted and bubbly.
7. Let cool for 5 minutes. Garnish with cilantro or green onions before serving.
Notes
Optional toppings: sour cream, sliced jalapeños, diced avocado.
This dish can be prepared in advance and stored in the refrigerator for up to 4 days or frozen for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Casserole
- Method: Baking
- Cuisine: Tex-Mex
Nutrition
- Serving Size: 1 serving
- Calories: 550
- Sugar: 3g
- Sodium: 800mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 8g
- Protein: 30g
- Cholesterol: 80mg