Description
This Loaded Taco Pasta Bake combines pasta with a savory taco-inspired filling.
Ingredients
Scale
- 12 oz (about 3 cups) pasta (penne, rotini, or shells)
- 1 lb ground beef
- 1 small onion, diced
- 3 cloves garlic, minced
- 1 cup corn kernels (fresh, canned, or frozen)
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (14.5 oz) diced tomatoes with green chilies
- 1 packet taco seasoning
- Salt and pepper, to taste
- 2 cups shredded Mexican blend cheese
- 1 cup salsa
- Fresh cilantro or green onions, chopped for garnish
- Optional toppings: sour cream, sliced jalapeños, diced avocado
Instructions
- Preheat your oven to 350°F (175°C).
- Cook the pasta according to package directions. Drain and set aside.
- In a large skillet, brown the ground beef over medium heat. Drain excess fat.
- Add diced onion and minced garlic to the skillet. Sauté until the onion is translucent.
- Stir in corn, black beans, diced tomatoes, and taco seasoning. Mix well.
- Add the cooked pasta to the skillet and stir to combine.
- Transfer the mixture to a baking dish. Top with shredded cheese and salsa.
- Bake for 20-25 minutes or until the cheese is melted and bubbly.
- Garnish with cilantro or green onions before serving.
Notes
- Customize the spice level with the salsa you choose.
- You can use ground turkey or chicken as a substitute for beef.
- Store leftovers in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup
- Calories: 450
- Sugar: 3g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 9g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 6g
- Protein: 25g
- Cholesterol: 70mg
Keywords: Loaded Taco Pasta Bake