Taco Pasta Bake
Taco Pasta Bake combines the beloved flavors of taco night with the comforting goodness of a pasta dish, creating a hearty and cheerful meal that's perfect for any occasion.
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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Notes
Serve with a dollop of sour cream, and consider pairing with a simple side salad or corn tortilla chips. Leftovers may be even tastier the next day.