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Cheesy Taco Pasta Bake

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Cheesy Taco Pasta Bake is a hearty, one-dish casserole that brings together taco-seasoned meat, pasta, beans, tomatoes, and melted cheese. It’s a comforting fusion of tacos and pasta, perfect for busy weeknights or feeding a crowd.

Ingredients

  • 300 g (10 oz) pasta (penne, fusilli, or rigatoni)
  • 500 g (1 lb) ground beef, turkey, or chicken
  • 1 small onion, finely chopped
  • 2 cloves garlic, minced
  • 2 tbsp taco seasoning (store-bought or homemade)
  • 1 can (400 g / 14 oz) diced tomatoes or salsa
  • 1 cup tomato sauce or enchilada sauce
  • 1 cup canned black beans or kidney beans, drained (optional)
  • 1 can (113 g / 4 oz) diced green chiles (optional)
  • 1 cup bell pepper, diced (optional)
  • 1 cup corn kernels (optional)
  • 2 cups shredded cheese (cheddar, Monterey Jack, or a mix)
  • Salt and pepper, to taste
  • 1 tbsp olive oil
  • Optional toppings: sour cream, cilantro, green onion, crushed tortilla chips

Instructions

  1. Preheat the oven to 175°C (350°F) and lightly grease a 9×13-inch baking dish.
  2. Cook the pasta in salted boiling water until just shy of al dente. Drain and set aside.
  3. In a large skillet, heat olive oil over medium heat. Add onion and bell pepper (if using) and cook until softened, about 3–4 minutes.
  4. Add the ground meat and cook until browned. Drain excess fat if needed.
  5. Stir in garlic, taco seasoning, diced tomatoes, tomato sauce, beans, green chiles, and corn (if using). Simmer for 5–7 minutes to blend flavours.
  6. Add the cooked pasta to the skillet and stir until evenly coated. Mix in 1½ cups of the shredded cheese, reserving the rest for topping.
  7. Transfer the mixture to the prepared baking dish. Sprinkle the remaining cheese on top.
  8. Bake uncovered for 20–25 minutes, until the cheese is melted, bubbly, and lightly golden.
  9. Remove from oven and let cool for a few minutes. Serve warm, topped with sour cream, cilantro, or crushed tortilla chips if desired.

Notes

  • Cook pasta slightly underdone to prevent it from becoming mushy when baked.
  • Adjust spice level with mild or spicy taco seasoning and cheese choices.
  • For a vegetarian version, omit the meat and double the beans or add lentils.
  • Cover with foil during baking if the cheese browns too quickly.
  • Can be frozen for up to 3 months; reheat thoroughly before serving.

Nutrition

Find it online: https://thefamilycooking.com/cheesy-taco-pasta-bake/