Description
Cheesy Taco Pasta Bake is a comforting, family-friendly casserole that combines tender pasta, seasoned ground beef, and plenty of gooey cheese, all baked together in a taco-spiced tomato sauce. It’s an easy, satisfying fusion of taco night and pasta night in one dish.
Ingredients
Units
Scale
- 12 oz pasta (rotini, penne, or shells)
- 1 lb ground beef
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 (1 oz) packet taco seasoning
- 1 (15 oz) can diced tomatoes
- 1 (8 oz) can tomato sauce
- 1/2 cup sour cream
- 1 1/2 cups shredded cheddar cheese
- 1 cup shredded Monterey Jack cheese
- 1/4 cup chopped fresh cilantro (optional)
- Salt and pepper, to taste
Instructions
- Preheat oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish.
- Cook pasta according to package instructions until al dente. Drain and set aside.
- In a large skillet over medium heat, cook ground beef until browned. Drain excess fat.
- Add onion and garlic to the skillet and sauté until softened, about 3–4 minutes.
- Stir in taco seasoning, diced tomatoes, tomato sauce, salt, and pepper. Simmer for 5 minutes.
- Remove from heat and stir in sour cream until well combined.
- Mix cooked pasta into the sauce, then stir in 1 cup cheddar and 1/2 cup Monterey Jack cheese.
- Transfer mixture to the prepared baking dish and top with remaining cheese.
- Bake for 20 minutes, or until cheese is melted and bubbly.
- Garnish with chopped cilantro if desired and serve warm.
Notes
- Use ground turkey or chicken for a lighter version.
- Add black beans or corn for extra texture and nutrition.
- This dish reheats well and is freezer-friendly for future meals.
Nutrition
- Serving Size: 1/6 of recipe
- Calories: 520
- Sugar: 5g
- Sodium: 740mg
- Fat: 29g
- Saturated Fat: 14g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 95mg