Baked Taco Pasta
A hearty and flavorful baked pasta dish loaded with seasoned ground beef, beans, and plenty of cheese, perfect for family dinners.
Equipment
- Large skillet
- Large pot
- Baking dish
Ingredients
- 16 ounces dry pasta campanelle, fusilli, penne, or rigatoni
- 1 ½ pounds ground beef
- 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
- 15 ounces can black beans drained
- 4 ounces can diced green chiles
- 1 ½ cups shredded Monterey jack cheese divided
- 1 ½ cups shredded cheddar cheese divided
- 4 green onions chopped
- ¼ cup chopped cilantro for garnish
- Sour cream for serving
Instructions
- Start by cooking the ground beef in a large skillet over medium heat until it is browned and crumbly. Drain any excess grease to avoid a greasy bake.
- Add chopped onion and minced garlic to the skillet, stirring until they are soft and fragrant, about five minutes.
- Stir in the diced tomatoes and tomato sauce, letting everything bubble together for a few minutes.
- Sprinkle in the taco seasoning, black beans, and diced green chiles. Mix well to combine.
- Prepare your pasta according to package instructions, cooking it just a little shy of al dente. Drain well.
- In a large bowl, gently combine the pasta with the beef mixture and half of your shredded cheeses.
- Spread the pasta mixture into a greased baking dish and top with the remaining cheeses. Bake until the top is bubbly and golden.
- Once it is out of the oven, sprinkle with chopped green onions and cilantro. Serve with sour cream on the side.
Notes
Cook pasta a couple of minutes shy of package directions to prevent mushiness. If your casserole is drying out, a splash of broth or extra salsa before baking will keep it moist. To achieve a nicely browned topping, cover with foil during the first half of baking.