Go Back

Loaded Taco Pasta Bake

A comforting dish that combines the flavors of pasta and tacos into a delicious bake, topped with gooey cheese and customizable garnishes.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American, Mexican
Calories: 450
Ingredients Method Notes

Ingredients
  

Pasta and Meat
  • 12 oz pasta of your choice (like penne or rotini) Cook according to package directions.
  • 1 lb ground beef (Halal) Can be substituted with ground chicken or turkey.
  • 2 tablespoons taco seasoning
Vegetables and Canned Goods
  • 1 can (15 oz) black beans, drained and rinsed
  • 1 can (15 oz) corn, drained
  • 1 can (14.5 oz) diced tomatoes (with green chilies, preferably) Avoid using too much liquid.
  • 1-2 pieces jalapeños, sliced (optional)
Cheese and Toppings
  • 1 cup shredded cheddar cheese Half for mixing and half for topping.
  • 1 cup sour cream (for serving) Provide as a side for serving.
  • 3 pieces green onions, chopped (for garnish)

Method
 

Cooking Steps
  1. Bring a pot of salted water to a boil. Add the pasta and cook according to package directions until al dente. Drain and set aside.
  2. In a large skillet, over medium heat, brown the ground beef until fully cooked. Drain any excess fat.
  3. Stir in the taco seasoning and diced tomatoes. Let the mixture simmer for about 3-4 minutes until slightly thickened.
  4. In a large mixing bowl, combine the cooked pasta, seasoned beef, black beans, corn, and half of the cheddar cheese. Mix well.
  5. Transfer the pasta mixture to a greased 9x13-inch baking dish. Top with the remaining cheddar cheese and sliced jalapeños if using.
  6. Bake in a preheated oven at 350°F (175°C) for about 20 minutes, or until the cheese is bubbly and slightly golden.
  7. Once done, take it out of the oven and let it cool slightly. Serve with sour cream and a sprinkle of green onions.

Notes

Store leftovers in an airtight container in the refrigerator for up to 3 days, or freeze for up to 3 months. Reheat in the oven at 350°F (175°C) for about 20 minutes.