Description
A delicious and comfort food loaded with flavors of tacos combined with creamy pasta.
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. The steam rising from the pot always reminds me that comfort food is just minutes away.
- 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 flavor in the taco seasoning and stir well. Pour in the salsa and diced tomatoes with green chilies. Let everything simmer for about 5 minutes. The sauce will thicken slightly and the kitchen will start to smell like taco night.
- Make it creamy by stirring in the cream cheese and sour cream until smooth and fully combined. This step gives the Loaded Taco Pasta Bake its rich, creamy texture that balances the bold spices.
- Combine everything in a large mixing bowl, mixing the cooked pasta, taco meat mixture, corn, black beans, and half of the shredded cheddar and mozzarella. Stir until evenly coated.
- Assemble the casserole by transferring the mixture into a greased 9×13-inch baking dish. Sprinkle the remaining cheese evenly over the top. Don’t be shy — that golden, melted layer is what makes a taco pasta casserole irresistible.
- Bake to perfection at 375°F (190°C) for 20–25 minutes, or until the cheese is melted and bubbly. If you love a slightly golden top, broil for the last 2–3 minutes.
- Garnish and serve by letting 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 stored in the refrigerator for easy weeknight dinners.
- Feel free to customize the toppings based on your preference.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 650
- Sugar: 4g
- Sodium: 800mg
- Fat: 35g
- Saturated Fat: 17g
- Unsaturated Fat: 15g
- Trans Fat: 1g
- Carbohydrates: 60g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 100mg