Taco Pasta Bake is the perfect mashup of taco night and classic comfort food. It’s made with seasoned ground beef, pasta, cheese, and all the bold flavors you love—baked into one easy, satisfying dish. Great for weeknight dinners or feeding a crowd, it’s a meal the whole family will enjoy.
Why We Love This Taco Pasta Bake Recipe
There’s something special about a meal that combines the best of two worlds. Taco Pasta Bake brings together the crunch and zest of a taco with the warmth and comfort that baked pasta dishes provide. It’s a versatile recipe that allows you to enjoy the familiar flavours you love with an added twist. Not only is it easy to prepare, but it’s also a crowd-pleaser. When you dig into a bubbling dish of taco pasta bake, you’re not just enjoying a meal; you’re indulging in a hearty experience that makes everyone feel at home. You’ll find that the leftovers (if there are any!) are just as delightful the next day.
Ingredients for Taco Pasta Bake
To whip up an amazing Taco Pasta Bake, gather the following ingredients:
- 16 ounces dry pasta (such as campanelle, fusilli, penne, or rigatoni)
- 1 1/2 pounds ground beef
- 1 cup chopped onion
- 1 tablespoon minced garlic
- 14.5-ounce can diced tomatoes
- 15-ounce can tomato sauce
- 2 tablespoons homemade taco seasoning mix
- 15-ounce can black beans, drained
- 4-ounce can diced green chiles
- 1 1/2 cups shredded Monterey Jack cheese, divided
- 1 1/2 cups shredded cheddar cheese, divided
- 4 green onions, chopped
- 1/4 cup chopped cilantro (for garnish)
- Sour cream (for serving)
Having these ingredients on hand will set you up for success. Each contributes to the hearty flavor and satisfying texture that defines this dish.
How to Make Taco Pasta Bake
Creating your Taco Pasta Bake is a straightforward process. Here’s how to do it step-by-step:
Preheat the Oven: Start by preheating your oven to 350 degrees Fahrenheit. This ensures that your pasta bake cooks evenly and thoroughly.
Prepare Baking Dish: Coat a large baking dish with nonstick cooking spray. This helps in easy cleanup later and prevents sticking.
Cook the Pasta: Boil your chosen pasta in a pot of salted water. Aim for a couple of minutes shy of the package directions. You want the pasta to be slightly undercooked; it will finish cooking in the oven.
Brown the Meat: In a large pan, cook the ground beef over medium heat until it’s no longer pink. Add in the chopped onion and minced garlic, allowing them to sauté together until the onion is soft and translucent.
Add the Sauces and Spices: Once the meat is cooked through, drain any excess grease. Then, add the diced tomatoes, tomato sauce, homemade taco seasoning mix, drained black beans, and diced green chiles. Stir everything together and let it simmer for about five minutes. This melds all the flavors into a delicious mixture.
Combine Pasta and Meat Mixture: Drain the pasta and return it to the pot. Add the meat mixture along with half a cup each of the shredded Monterey Jack and cheddar cheese. Mix it all together until well combined.
Assemble the Bake: Transfer the pasta mixture into the prepared baking dish, spreading it out evenly. Top it with the remaining shredded cheese and the chopped green onions.
Bake: Place the dish in your preheated oven and bake it uncovered for 20-25 minutes or until everything is heated through and bubbling.
Garnish and Serve: Once it’s done, take it out of the oven and let it rest for a few minutes. Garnish with chopped cilantro before serving it up with a dollop of sour cream.
Preparation is simple, and before you know it, you’ll have a bubbling, cheesy Taco Pasta Bake ready to enjoy.
How to Serve Taco Pasta Bake
Serving your Taco Pasta Bake is just as straightforward as preparing it. Once you have pulled it out of the oven and garnished with cilantro, use a large spoon to scoop generous portions onto plates. A dollop of sour cream on top adds creaminess that balances the flavors remarkably well. Pair it with a simple side salad or corn tortilla chips for extra crunch. If you’re feeling adventurous, you can include some salsa or guacamole to amp up the flavor profile even more.
This dish is perfect for casual family dinners or even a game night with friends. Everyone can serve themselves and customize their plates according to their preferences, adding extra toppings or spices if they wish. The best part? The leftovers are often even tastier the next day, making it an excellent leftover meal option.
Expert Tips: Taco Pasta Bake
Creating the perfect Taco Pasta Bake can be easy with a few expert tips:
Choose the Right Pasta: Selecting the right type of pasta can make a big difference. Shells, fusilli, or penne work marvelously as they hold onto the sauce, ensuring every bite is full of flavor.
Homemade Taco Seasoning: While you can use store-bought taco seasoning, consider making your own. It allows you to adjust spices to suit your tastes and avoid any additives.
Add Veggies: For an extra nutritional boost, consider adding vegetables like bell peppers, corn, or zucchini into the meat mixture. They’ll add color, flavor, and nutrients.
Cheese Variations: Feel free to mix and match your cheese. Pepper Jack adds a spicy kick, while a blend of mozzarella can bring something new to the bake.
Don’t Overcook Pasta: Remember, since the pasta will continue to cook in the oven, it’s essential not to overcook it during the boiling step.
Using these tips, you’ll ensure your Taco Pasta Bake is a hit every time!
How to Store Taco Pasta Bake
If you find yourself with leftovers (which might not be too likely), you can store Taco Pasta Bake in the refrigerator for up to three days. Allow it to cool completely before transferring it to an airtight container. When you’re ready to enjoy it again, simply reheat it in the microwave or oven until it’s warmed throughout.
Freezing is another option if you want to keep it for an extended period. Cut portions of the bake and place them in freezer-safe containers or bags, ensuring as much air as possible is removed. The Taco Pasta Bake can last up to three months in the freezer. Thaw in the refrigerator overnight before reheating for the best results.
Variation of Taco Pasta Bake
One of the best parts of Taco Pasta Bake is its versatility! You can easily tailor the recipe to suit your tastes or experiment with what you have on hand:
Vegetarian Option: Substitute ground beef with lentils or a meat substitute to keep the heartiness without the meat. Ensure to season accordingly for flavor.
Spicy Kick: Incorporate jalapeños or a spicy taco sauce in the meat mixture for those who enjoy a bit of heat.
Cheesy Delight: Use an array of cheeses such as feta or Gouda for unique flavors that complement the dish beautifully.
Themed Variants: Change the base to macaroni for a comforting mac and cheese twist or serve in bell pepper halves for a fun presentation.
These variations allow you to reinvent Taco Pasta Bake in numerous ways, ensuring it never feels stale or boring.
FAQ About Taco Pasta Bake
What is Taco Pasta Bake?
Taco Pasta Bake is a delicious casserole that integrates taco ingredients with pasta, creating a flavorful and comforting dish that the whole family can enjoy!
How long does Taco Pasta Bake last in the fridge?
When stored in an airtight container, Taco Pasta Bake can last for up to three days in the refrigerator.
Can I make Taco Pasta Bake ahead of time?
Absolutely! You can prepare the Taco Pasta Bake in advance and store it in the fridge. Just bake it before serving.
What type of pasta is best for Taco Pasta Bake?
While you can use any pasta you prefer, options like fusilli, rigatoni, or campanelle are excellent choices as they hold the sauce well.
Taco Pasta Bake
Ingredients
Pasta and Meat Mixture
- 16 ounces dry pasta (such as campanelle, fusilli, penne, or rigatoni) Use your preferred pasta shape.
- 1.5 pounds ground beef Can substitute with lentils or meat substitute for a vegetarian option.
- 1 cup chopped onion
- 1 tablespoon minced garlic
- 14.5 ounces can diced tomatoes
- 15 ounces can tomato sauce
- 2 tablespoons homemade taco seasoning mix Store-bought can be used as a substitute.
- 15 ounces can black beans, drained
- 4 ounces can diced green chiles
- 1.5 cups shredded Monterey Jack cheese, divided
- 1.5 cups shredded cheddar cheese, divided
- 4 pieces green onions, chopped
- 1/4 cup chopped cilantro (for garnish)
- to taste Sour cream (for serving) Optional topping.
Instructions
Preparation
- Preheat your oven to 350 degrees Fahrenheit.
- Coat a large baking dish with nonstick cooking spray.
- Boil your chosen pasta in a pot of salted water a couple of minutes shy of the package directions.
- In a large pan, cook the ground beef over medium heat until it’s no longer pink. Add the chopped onion and minced garlic, sauté until the onion is soft.
- Once the meat is cooked through, drain any excess grease. Add diced tomatoes, tomato sauce, taco seasoning, drained black beans, and diced green chiles. Stir and simmer for about five minutes.
- Drain the pasta and return it to the pot. Add the meat mixture along with half a cup each of the shredded Monterey Jack and cheddar cheese. Mix until well combined.
- Transfer the pasta mixture into the prepared baking dish, spreading it evenly. Top with the remaining shredded cheese and chopped green onions.
Baking
- Place the dish in the preheated oven and bake uncovered for 20-25 minutes or until everything is heated through and bubbling.
- Let it rest for a few minutes after baking, then garnish with chopped cilantro before serving.
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