Description
All the bold flavors of taco night baked into one hearty, cheesy pasta dish—this Taco Pasta Bake is the ultimate comfort food that feeds a crowd and freezes like a dream. It’s a weeknight lifesaver and party favorite all rolled into one saucy, satisfying pan.
Ingredients
16 oz dry pasta (campanelle, fusilli, penne, or rigatoni)
1½ lbs ground beef
1 cup chopped onion
1 tbsp minced garlic
1 (14.5 oz) can diced tomatoes
1 (15 oz) can tomato sauce
2 tbsp homemade taco seasoning mix
1 (15 oz) can black beans, drained
1 (4 oz) can diced green chiles
1½ cups shredded Monterey Jack cheese, divided
1½ cups shredded cheddar cheese, divided
4 green onions, chopped
¼ cup chopped cilantro (for garnish)
Sour cream (for serving)
Instructions
Preheat oven to 375°F (190°C). Cook pasta just until al dente. Drain and set aside.
In a large skillet, sauté onion and garlic in a bit of oil until softened. Add ground beef and cook until browned.
Stir in diced tomatoes, tomato sauce, taco seasoning, black beans, and green chiles. Simmer for 5–10 minutes.
Combine the cooked pasta and meat sauce in a large bowl. Add half of each cheese and stir to mix.
Pour mixture into a greased 9×13-inch baking dish. Top with remaining cheeses.
Bake uncovered for 20–25 minutes, until bubbly and golden.
Garnish with green onions and cilantro. Serve with a dollop of sour cream.
To freeze: Assemble the bake but don’t bake it. Cover tightly and freeze up to 3 months. Thaw overnight and bake as directed.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
Nutrition
- Calories: 520/serving
- Sugar: 6g/serving
- Sodium: 880mg/serving
- Fat: 23g/serving
- Saturated Fat: 10g/serving
- Carbohydrates: 45g/serving
- Protein: 30g/serving