Loaded Taco Pasta Bake: The Ultimate Comfort Food Casserole
This Loaded Taco Pasta Bake combines the comforting flavors of pasta and tacos in a quick, family-friendly casserole.
Equipment
- 9×13-inch baking dish
- Skillet
- - Large bowl
Ingredients
For the Pasta
- 8 oz Pasta (rotini or penne) Short shapes work best.
For the Meat Mixture
- 1 lb Ground Beef Can be substituted with turkey.
- 1 medium Onion Finely diced.
- 2 cloves Garlic Freshly minced.
For the Sauce
- 14.5 oz Diced Tomatoes Use thick varieties; drain excess liquid.
- 15 oz Tomato Sauce
- 1 pkg Taco Seasoning Homemade or store-bought.
- 1 tbsp Chili Powder Adjust to taste.
For Extra Texture
- 15 oz Black Beans Drained.
- 4 oz Green Chiles Mild.
For the Cheesy Topping
- 1 cup Monterey Jack Cheese Shredded fresh.
- 1 cup Cheddar Cheese Shredded.
For Garnish
- 2 stalks Green Onions Sliced.
- 0.5 cup Cilantro Optional, chopped.
- 1 cup Sour Cream For serving.
Instructions
Preparation
- Preheat the oven to 350°F (180°C) and grease a 9x13 inch baking dish.
- Prep the ingredients by finely dicing the onion, mincing the garlic, slicing the green onions, and chopping the cilantro.
- Cook the pasta in salted boiling water for 2 minutes less than the package directions suggest; then, drain it.
Cooking
- Brown the ground beef in a skillet with the diced onion and minced garlic until fully cooked; then, drain any excess fat.
- Combine the diced tomatoes, tomato sauce, taco seasoning, chili powder, black beans, and green chiles with the browned beef; stir and let simmer for 5 minutes.
- Mix the cooked pasta with the beef mixture and 1 cup of cheese in a large bowl until well combined.
- Transfer the pasta mixture into the prepared baking dish, then top it with the remaining cheese and sprinkle with green onions.
- Bake the dish for 20-25 minutes until the cheese is melted and bubbly.
- Let rest for 2-3 minutes after baking, then garnish with cilantro.
- Serve warm with a dollop of sour cream.
Notes
Add a squeeze of lime juice before serving for a bright finish. Expert tips include undercooking pasta and draining excess liquid for the best texture.